?????? ?? ????? ? ??????? / Cabbage and mushroom galette

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every recipe that i made from smitten kitchen was delicious and this one is no exception. i have never made nor tried a galette before, but this is definitely not the last. the crust is soft and fresh, and the filling is beyond words. next time i'll try another vegetable or maybe a fruit filling. i'll keep you informed (btw, that's my new apron od the first picture).


for three hungry people:
dough
1 1/4 cups flour
1/4 teaspoon salt
1 stick butter, cut in pieces
1/4 cup sour cream
2 teaspoons lemon juice
1/4 cup iced water
filling
2 tablespoons butter
200 gr mushrooms
4 cups thinly sliced cabbage + 2 cups thinly sliced kale (or 6 cups cabbage)
1 onion (i complitely forgot to put it in)
2 pinches dried dill
1 pinch dried oregano
1 pinch thyme
salt and pepper
1 hard-boiled egg, chopped
1/4 cup sour cream or yogurt
1 teaspoon vinegar
2 tablespoons melted butter

put the flour and the salt in a bowl. in another bowl put the diced butter and put both bowls in the freezer for 1 hour. then mix the flour and the butter with your fingers. whisk the sour cream with the lemon juice and water and add half of this mixture to the flour. mix with your fingers and when the first lumps form, remove them. pour the rest of the liquid mixture and mix with your fingers again. without kneading, make a ball from all the lumps and put it in the fridge for one hour.

meanwhile, heat the butter and fry the onion and the mushrooms with the herbs, add the cabbage and kale, 1 teaspoon salt and half a cup water. cover and leave to cook 10-15 minutes, adding more water if needed, until the cabbage is softened. uncover and stir until the liquid evaporates, then add the egg, vinegar and sour cream.


roll the dough in a big thin circle and transfer to the back of a cookie sheet. the dough is very sticky so maybe it's easier if you roll it over wax paper and transfer it with the paper.


pour the filling in the middle of the circle and make a mound 18-20 cm across. flip the edges of the crust over the filling, leaving it uncovered in the middle. brush the crust with melted butter and pour the rest of the butter in the filling. bake in a preheated oven at 200°C around half an hour.