I really stepped outside my comfort zone. I am in no way a pastry maker. Most of my few attempts at anything resembling a pastry involved store-bought pre-made pastry dough. Today I made my own dough with whole wheat pastry flour (and real butter), but this post is more about the filling.
I sautéed sliced onions in a combination of olive and canola oils at medium low temperature for quite some time until well caramelized with the assistance of kosher salt and a light sprinkling of turbinado sugar.
Sliced mushrooms* were added to the caramelizing onions. I let this cook for a good while longer.
*When I purchase mushrooms I transfer them from the plastic wrap packaging to a paper bag and store them in the refrigerator. They may dry out over time but do not spoil. Some of the mushrooms used were older and some were fresh. They all cook up the same.
When the mushrooms were well cooked I added pickled nopalitos (cactus). Short of drying out, this almost can’t be overcooked, and there was no urgency to stir more than occasionally.
I spread the caramelized onion, mushroom and nopalitos preparation onto the whole wheat pasty dough when it was rolled out and ready, and scattered crumbled blue cheese on top.
I folded up the sides of the dough over the filling, leaving the center portion uncovered, and baked the galette at 425ºF until it started to brown.
My, oh my! The whole wheat pastry was light and flaky and the whole thing couldn’t have been more delicious! We had the self control to limit ourselves to one slice apiece and topped the meal off with oranges.