Instructions
- Prepare the Crust: In a large bowl, whisk together the flours 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 Shallots and Onion and cook until softened, about 7 minutes. Deglaze the pan with Dry Sherry, scraping up any browned bits. In a bowl, combine the cooked Wild rice, Oysters, Heavy cream, Lemon juice, Thyme, 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 yolk and Water to make the Egg Wash. Brush the crust with the Egg Wash.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
