Tuesday, January 03, 2012

Turkey Sausage with Mushroom Galette

18 more days and we will move out of this house and I am a bit overwhelmed now. Zue came and visit me today and I gave her my curry and kaffir lime plants. It saddens to see it go but I can’t bring the plant into CA but I know Zue will take good care of it. I tried packing up as much as I could especially the personal stuffs and the rest I am just going to leave it for the packers and movers. Carlos will be home next weekend and take care and co-ordinate the move. I miss him a lot and it is no fun being all alone here. I can’t wait to see him. Anyway, back to the galette.

This past two weeks I’ve been trying to clear up my freezer and fridge. Man, there was so much crap I freeze in there ha ha.. From meat, seafood, fruits, vegetables, pastries and etc.. I can use all of it to feed an army without buying anything from the supermarket. I made this galette with some the leftover turkey sausage and pastry I had in there. Galette is a free form pastry that can be filled with savory or sweet fillings. They can be served as appetizer, a meal or dessert. It is incredibly versatile and simply delicious.




Ingredients:

Short crust pastry – recipe here
1 egg
3 links turkey sausage – remove the casing
8 oz cremini or white button mushrooms –wiped clean and sliced
1 clove garlic – chopped
1 small onion – sliced thinly
3 tbsp chopped fresh parsley
1/2 cup cube cheddar cheese
1/2 tsp chili flakes
Salt and pepper to taste


1. Heat up the frying pan with a 2 tbsp of olive oil. Add in the turkey sausages and try breaking it up into small piece with the spatula. Stir and cook until lightly brown. Remove and set it aside.
2. In the same pan, add in the garlic and onion. Add a little bit more oil if needed. Sauté until soft and fragrant.
3. Add in the cremini mushrooms. Cook the mushrooms until soft and the liquid from the mushrooms has completely evaporated, 8 to 10 minutes. Add in the chili flakes, salt and pepper, sausage and parsley. Continue to sauté for another minute. Remove from the pan and let it cool.
4. Pre-heat the oven to 375 degree F. Roll the dough on a floured surface to make a 10-inch circle. Place on a baking sheet. Spread the mushroom mixture over the dough, leaving a 1 1/2-inch border around the edge. Top it with the cheese. Fold the uncovered edge of the pastry over the mushrooms and cheese, pleating it to make it fit.
5. There will be an opening in the center of the tart. Brush the pastry with egg wash. Bake until golden brown, 30 to 40 minutes. After 5 minutes, slide the galette onto a serving plate. Serve hot, warm or room temperature.

14 comments:

Rosita Vargas said...

Me encanta la combinación luce muy sabrosa es una gran receta,abrazos y que el 2012 sea un gran año de felicidad,abrazos hugs,hugs.

Ann@Anncoo Journal said...

Gert, 18 days would be after CNY. Hope you still got time to bake some cookies :)
That's a nice galette and looks very delicious too.
Happy 2012 ~ cheers~

ICook4Fun said...

Rosita, Sí, es una gran combinación. Espero que el 2012 será bueno para todos nosotros también :)

Ann, I won't have the time to bake any cookies and on the 23rd Jan CNY day I will be in SF staying in the hotel as our stuff won't get to our new home until end of January. So no CNY celebration for us :(

Wendy said...

Welcome to California! Did you get your dough from the freezer or do you have to make the dough fresh earh time? If you can freeze it, how long will it keep? Thanks.

Jeannie said...

So no cookies posts from you this year? aww! I was looking forward to seeing some here! That gallette looks delicious!

Elin said...

Awww....another few more days he will be back with you again :) yea..I am sure you miss him lots. and your lime and kaffir plants too.

I understand from Wendy of Table for 2 that you wont be able to come back this CNY...:( I was hoping you will be back this year. Once you have settled down in SF ...pls let me have your addy so that I can send the silicon molds to you :)

Take care and I am sure you will love SF. I have heard so much of the beautiful place.

Jasmine said...

A warm welcome to you from your San Francisco fan! I did not know you can grow curry plant here in USA! Do you buy a plant from Home Depot or a nursery?

Shereen said...

I like this type of recipe where you don't have to makeup the pie cantik-cantik.Infact, the more rustic it is the better it look..lol!

Linda said...

So excited for you! Wow, that would be CNY! I hope you are able to settle before CNY and enjoy the CNY celebration! Believe SF would have celebration over there! Love your lovely pie! Take care n don't overloaded with the heavy packing.

Swee San @ TheSweetSpot said...

Uh, moving is really really tiring!! 3 months after we moved to a bigger house, we're still fixing stuffs can you believe it! :S Well Happy New Year Gert. :)

lena said...

happy new year to you, Gert! this month and the follwoing month will be very hectic for you i presume with all the travelling, moving and packing, you take care!

ICook4Fun said...

Wendy, thank you. Are you from SF too? I normally make a big batch of dough and freeze them up so I can use it anytime I want. Just wrap it up in plastic wrap and put it in ziploc bag and it stay fresh up to 2 months.

Jeannie, I don't think I will have the time to back any cookies and also I packed up most of my baking stuffs :)

Elin, yeap he will be home soon. Yea I already miss my curry and kaffir lime plants :( No I can't go back for CNY and I might go back a bit later. Don't worry about sending me the silicon molds. You can give it to me when I see you.

Jasmine, thank you. Which part of SF are you from. We will be living at Hayward. Oh yes many people grow curry plant here. A friend from IL got the plant from me. She bought it from the nursery. Just google curry plant and many online company do sell it.

ICook4Fun said...

Shereen, yeap you and me same saja. Don't like complicated recipes :)

Linda, thank you. Yea I will be spending CNY in the hotel. Can't do or cook much there. The CNY weekend we might go to SF Chinatown.

Swee San, oh yea it is tiring but lucky we have professional people to do most of it for us so not as bad. I know, this will be our 2nd move in 6 years so I know what you mean :)

Lena, thank you. Happy New Year to you too. I've been busy since last month and yea been flying up and down SF for a few times. Sorry for not visiting your blog as often as I want to.

Elpiniki said...

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