Mushroom and caramelized onion Galette with Home made mint and garlic ricotta cheese

 TGFF: Think Galette For Friday! I'd been waiting to make a Galette for long and what better than a cold and cloudy Friday.....I made it for our lunch....Mushroom and caramelized onions are my obvious choice for the filling....I just love the combination.... I just love the crunch that comes from it, be it in the burgers or omelettes...

It came out pretty well and too good to last any more,had a sumptuous lunch. Though its not much work; you just have to be patient while it bakes in the oven....I finished a couple of chapters in my novel in the meanwhile....I'm sure you'll love the preparation as much as the final product...So here you go and have a nice weekend!

All you need is 

For the crust ( Adopted from tarteletteblog.com )

All purpose flour-1 and 1\4 cup
Butter-120 gms ( cold and cut into 2 inch cubes ...Cut the butter and then refrigerate for at least  an hour before using it in the recipe....)
Salt-1\2 tsp
Ice cold water-5-6 table spoon
Dried oregano-1\2 tsp

For the filling

Mushroom-8 oz
Onion-1 medium ( cut into thin slices )
Olive oil-3 tbsp
Salt
Black pepper powder-1\2 tsp
Green chili-1-2 ( chopped )
Home made Ricotta cheese-1 cup ( recipe here )
Cheddar cheese-1\2 cup ( grated )

Method of preparation

For the crust

Add all purpose flour, salt and oregano in a bowl and whisk
Add cold butter cubes to the bowl, and with the help of a pastry cutter mix till the mixture appears crumbly ( Butter should be coarsely cut and some should be size of oats and some should be size of peas... If you don't have a pastry cutter, you can use your food processor...I have never used it , but a lot of people finds it equally good....Or yo can also use two forks to cut the butter.....Do not over mix...Do not use your hands to mix, as the heat from your hands will melt the butter and the crust will not be flaky )
Add ice cold water to the bowl ( one table spoon at a time ) and mix until the flour just comes together ( Do not add more water and do not over mix...The flour should just come together...It is not important for the dough to be smooth )
Make a small disc of the dough and cover with a plastic wrap
Refrigerate it for at least half an hour and maximum of two days

For the filling

Add olive oil in a pan
When the oil is hot, add onions
Fry till slightly brown
Add mushroom, salt, green chili and pepper powder
Cook on medium heat till mushrooms are done and all the water has evaporated
Cool

Assembly

Pre heat the oven to 350 degrees
Lay  parchment paper on your counter top
Slightly flour it and roll the dough into a 10-12 inch disc on the paper ( I rolled the dough directly on my counter top and  it was very difficult to  transfer my Galette to the baking tray )
Leaving 2 inch space , spread the Ricotta cheese on the pastry
Top it with the mushroom filling
Sprinkle cheddar cheese on top
Fold the sides of the pastry with your finger tips
It need not to be very smooth
Bake for 55-60 minutes