Instructions
- Prepare the Crust: In a large bowl, whisk together the flours and salt. Cut in the browned 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 1 hour.
- Prepare the Filling: Heat the Olive oil in a skillet over medium heat. Add the Shallots and cook until translucent, about 3 minutes. In a bowl, combine the cooked Wild rice, Smoked oysters, Crème fraîche, Lemon juice, Chives, and White pepper. Mix gently.
- 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 yolk and Heavy cream to make the Egg Wash. Brush the crust with the Egg Wash.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is set. Let cool slightly before serving.
