Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat the Olive oil in a skillet over medium heat. Add the Onion and cook until softened, about 5 minutes. In a bowl, combine the cooked Wild rice, Oysters, Heavy cream, Lemon juice, and Black pepper. Mix well.
Assemble the Galette: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled Crust into a 12-inch circle. Transfer to a baking sheet lined with parchment paper. Spread the Filling evenly over the crust, leaving a 2-inch border.
Fold the edges of the crust over the filling, pleating as needed. In a small bowl, whisk together the Egg and Water to make the Egg Wash. Brush the crust with the Egg Wash.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Ingredients
6
1 1/4 cups156 gAll-purpose flour
1/2 tsp2.5 mLSalt
1/2 cup113 gCold unsalted butter-cut into cubes
1/4 - 1/2 cup60-120 mLIce water
1 tbsp15 mLOlive oil
1/2 cup120 gOnion-diced
1 cup180 gWild rice-cooked
1 cup240 mLOysters-drained
1/4 cup60 mLHeavy cream
2 tbsp30 mLLemon juice
1/4 tsp1.25 mLBlack pepper
150 gEgg
1 tbsp15 mLWater
Equipment
Large bowl
Pastry blender
Skillet
Baking sheet
Parchment paper
Rolling pin
Instructions
Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat the Olive oil in a skillet over medium heat. Add the Onion and cook until softened, about 5 minutes. In a bowl, combine the cooked Wild rice, Oysters, Heavy cream, Lemon juice, and Black pepper. Mix well.
Assemble the Galette: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled Crust into a 12-inch circle. Transfer to a baking sheet lined with parchment paper. Spread the Filling evenly over the crust, leaving a 2-inch border.
Fold the edges of the crust over the filling, pleating as needed. In a small bowl, whisk together the Egg and Water to make the Egg Wash. Brush the crust with the Egg Wash.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
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