- 5 tablespoons of olive oil, divided
- 2 ½ pounds yellow onions, sliced
- 1 pound crimini, morel or shiitake mushrooms, coarsely chopped
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme), plus more for garnish
- 1 tablespoon of fresh rosemary, divided
- ½ teaspoon coarse salt
- ¼ teaspoon fresh ground black pepper
- 4 ounces Bleu d’Auvergne cheese (or Gorgonzola cheese)
- 1 pound ripe cherry tomatoes cut in half (or roma tomatoes sliced crosswise 1/2” thick)
- 1 large egg, beaten
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ teaspoon sugar
- 3 tablespoons unsalted butter, softened
- 1 teaspoon active dry yeast
Make the dough:
In a small bowl, mix ½ cup warm water (100 – 110 degrees), yeast and sugar together and let sit for 5 minutes to activate the yeast. In a medium bowl mix together the flour and salt; stir in egg and butter. Add the yeast mixture to the flour mixture and stir until it is a soft dough. Turn the dough out onto a floured surface and knead until smooth, about five minutes. Shape the dough into a ball, place in a bowl, cover with a towel or plastic wrap and let rise in a warm spot until doubled in size, about 45 minutes.
Make the filling:
In a large skillet, heat four tablespoons of olive oil over medium-low heat; add the onions and thyme leaves; cook for 20 to 30 minutes, stirring occasionally, until the onions are nicely browned and the excess liquid has evaporated. Increase the heat to medium, add the mushrooms and 2 teaspoons of the fresh rosemary, cook another 10 minutes. Season the mixture with salt and pepper and let cool to room temperature.
Assemble the galettes:
Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Divide the dough into four equal portions, cover loosely with a cloth and let rest for 10 minutes. On a floured surface, roll each piece of dough into an 8 inch round, and transfer to the sheet pan. Repeat with the remaining dough, 2 rounds per sheet pan. Spread some filling in the center of each dough round, leaving a two inch border around the edges. Crumble the blue cheese over the filling. Fold the border up over the filling, pleating as you go around. Place the tomato halves in a ring on top of the filling just inside the pleated border. Drizzle the last tablespoon of olive oil over the filling/tomatoes. Brush the dough border with beaten egg. Bake until the crust is golden brown, about 30-35 minutes. Sprinkle the last teaspoon of fresh rosemary over the galettes. Arrange on individual plates, garnish with a sprig of fresh thyme and serve warm!