I am always looking for different party appetizers, but tend to stick to my old standbys, so I was fascinated when I saw a recipe in my new pie book for a "Mushroom and Chevre Galette". This is another recipe from Ashley English's pie book A Year of Pies. This recipe called for mushrooms, goat cheese, garlic, chicken stock, red wine, and an herb mixture called "herbs de Provence", which can be found in the spice section of the grocery store. The crust is a basic butter pie crust, which is made ahead, rolled out, and then chilled on a baking sheet.
The garlic, mushrooms, wine, stock, and herbs are sauteed together until the liquid is almost evaporated. This mixture is placed in the center of the chilled crust, and the edges of the round crust are rolled inward. Goat cheese (chevre) is crumbled on top of this, and the edge of the crust is brushed with beaten egg yolk. The galette is baked for 30 minutes, and is then cooled for 30 minutes before eating.
I ate this as an entree, and liked the taste, although I thought it seemed a little salty, This is also a very rich dish. The next day, I re-heated some slices of the galette from the previous night. Much to my surprise, the galette had a much better flavor, and seemed less salty! I also realized that because of the richness of this dish, it makes a better appetizer than an entree. It can be thin sliced, and one slice would be a delicious appetizer. Of course, I was reading the recipe again, and the author had suggested that the galette is the perfect appetizer, so I had not discovered this on my own!
I would definitely make the mushroom and chevre galette for my next party, or as an appetizer for my holiday meal. It is tasty, healthy and a different kind of pie. I am beginning to understand that all pies do not need to be dessert! Pies are versatile, and a great way to experience something different for the taste buds, whether eaten before or after dinner!
