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Wine pairings don’t have to be limited to cheeses and simplicity. This Valentine’s day make up a romantic spread and wine pairing using interesting ingredients with a flavorful profile. We are both wine and mushroom lovers around here, and I couldn’t think of a better way to pair our favorite ingredients and indulgences than to cook up a flaky galette filled with savory mushrooms swimming in a bath of herbed white wine sauce. A galette is a free-form pastry, baked without the stability of a pie dish or tart ring. The dough is rolled flat, and then folded around the filling.
A galette couldn’t be a more appropriate dish to share with your special someone on Valentine’s Day. It appeals to the heart with its rustic charm. Its juices can leak and spill out, the pastry can tear and be rough around the edges, its contents can burn a little on the top and it’s imperfect yet amazing- like most relationships. As long as you’ve used quality ingredients (similar to love and effort in a relationship) for the filling- and real butter for the pastry, it will bake up into something golden brown and utterly gorgeous, the kind of pastry that while imperfect and rough around the edges, is still beautiful and tender. A galette is similarly beautiful, comforting, and wholesome as any loving relationship. Its imperfections make it that much more beautiful.
Pairing it with wine is going to make for a romantic evening on the couch. Light some candles, pull out the wine glasses and enjoy. When choosing a wine to use in both the recipe and for pairing with this mushroom tart- I chose The Dreaming Tree Wines. These wines are a creative collaboration between musician Dave Matthews and an award- winning winemaker, Sean McKenzie. The two paired up and launched this collection of approachable, high-quality California wines in the fall of 2011. The Dreaming Tree line includes a Chardonnay, an “Everyday” white blend, Cabernet Sauvignon, “Crush” red blend, Pinot Noir and a Sauvignon Blanc. The profiles of these wines are delicious and the brand earth conscious. Their labels are made with 100% recycled brown Kraft paper, their bottles are 1/4 a pound lighter than the average wine bottle which results in a smaller carbon footprint through transportation, and the bottles and corks are recyclable.
This wine paired beautifully with the mushrooms in the sauce, and sipping a glass alongside it was the ticket to a romantic evening.
Be sure to check out your local retailer for wine tasting demos!
- 2 cups all-purpose flour
- ¼ tsp salt
- 1½ sticks buter, cold and cubed
- 2 teaspoons The Dreaming Tree Chardonnay
- ¼ cup ice water
- additional flour for rolling out
- 3 Tablespoons butter
- 16 oz mushrooms, any variety
- ⅓ cup the Dreaming Tree Chardonnay
- 1 Tablespoon fresh Thyme
- ½ teaspoon salt
- ½ cup milk
- 1 egg for egg wash
- Pulse all-purpose flour and salt in a food processor to combine. Add cold butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
![Herbed White Wine Mushroom Galette Valentine's Day Heart]()
- Transfer mixture to a large bowl; drizzle with 2 tsp wine and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a rough dough comes together; lightly knead until no dry spots remain, but be careful not tot overwork. Pat into a disk and wrap in plastic. Chill for at least 1 hour.
- Melt 3 tablespoons of butter in a large sauté pan of medium heat. Add mushrooms and saute until the mushrooms begin to sweat. Add the ⅓ cup wine and the thyme. Cook until mushrooms are tender and the liquids have reduced to ½. (add additional wine if needed).
![Herbed White Wine Mushroom Galette Valentine's Day Heart]()
- Once liquids have reduced and the mushrooms are tender, add 1 Tablespoon flour and ½ teaspoon salt. Stir to incorporate.
![Herbed White Wine Mushroom Galette Valentine's Day Heart]()
- Increase heat to medium-high, and add ½ cup milk. Stir continuously, scarping bottom of pan. Continue to cook until the sauce has thickened.
- Remove from heat and allow to cool.
- Preheat oven to 400 degrees F.
- On a lightly floured sheet or parchment- Roll out the pastry to ¼ inch thick into a rough heart shape (being sure to keep dough cool, place back in refrigerator if dough becomes to warm)
![Herbed White Wine Mushroom Galette Valentine's Day Heart]()
- Once rolled and roughly shaped, transfer to a baking sheet.
- Place filling into center of pastry leaving 1½ inches around edges.
![Herbed White Wine Mushroom Galette 8]()
- Bring edges of dough up and over filling, overlapping as needed, to create a 1½” border; brush with egg.
![Herbed White Wine Mushroom Galette Valentine's Day Heart]()
- Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.
- 2 cups all-purpose flour
- ¼ tsp salt
- 1½ sticks buter, cold and cubed
- 2 teaspoons The Dreaming Tree Chardonnay
- ¼ cup ice water
- additional flour for rolling out
- 3 Tablespoons butter
- 16 oz mushrooms, any variety
- ⅓ cup the Dreaming Tree Chardonnay
- 1 Tablespoon fresh Thyme
- ½ teaspoon salt
- ½ cup milk
- 1 egg for egg wash
- Pulse all-purpose flour and salt in a food processor to combine. Add cold butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle with 2 tsp wine and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a rough dough comes together; lightly knead until no dry spots remain, but be careful not tot overwork. Pat into a disk and wrap in plastic. Chill for at least 1 hour.
- Melt 3 tablespoons of butter in a large sauté pan of medium heat. Add mushrooms and saute until the mushrooms begin to sweat. Add the ⅓ cup wine and the thyme. Cook until mushrooms are tender and the liquids have reduced to ½. (add additional wine if needed).
- Once liquids have reduced and the mushrooms are tender, add 1 Tablespoon flour and ½ teaspoon salt. Stir to incorporate.
- Increase heat to medium-high, and add ½ cup milk. Stir continuously, scarping bottom of pan. Continue to cook until the sauce has thickened.
- Remove from heat and allow to cool.
- Preheat oven to 400 degrees F.
- On a lightly floured sheet or parchment- Roll out the pastry to ¼ inch thick into a rough heart shape (being sure to keep dough cool, place back in refrigerator if dough becomes to warm)
- Once rolled and roughly shaped, transfer to a baking sheet.
- Place filling into center of pastry leaving 1½ inches around edges.
- Bring edges of dough up and over filling, overlapping as needed, to create a 1½" border; brush with egg.
- Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.
Nicole
I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole
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