1/2cup einkorn flour (another type of grain, whole wheat pastry flour or more AP would work the same)
1 teaspoon salt
10 tablespoons Irish butter, cubed and chilled
1/4–1/3cup ice water
MUSHROOM BALSAMIC FILLING
16ounces mushrooms, chopped
2–3 tablespoons extra virgin olive oil
1 small leek, diced
1 garlic clove
3–4 sprigs of fresh thyme
1 tablespoon saba or pomegranate molasses (optional – omit)
3 tablespoons balsamic vinegar
3 tablespoons wine
1cup gruyere, shredded
In a food processor combine all the ingredients except for the water.
Slowly pulse and pour in the water at the same time until a dough begins to form leave small pea-sized chunks of butter visible in the dough
Dump the dough onto a clean surface and mold it into a think uniform disk.
Cover the dough and place it in the fridge for at least 2-3 hours or ideally overnight before flouring your work surface and rolling the dough out to a fourth inch thick.
Place the rolled-out dough onto a baking tray and place it back into the fridge to allow the butter to re-chill while working on the filling.
MUSHROOM BALSAMIC FILLING
In a large saucepan combine 2 tablespoons of olive oil, the garlic clove, and thyme sprigs over medium-low heat.
Toss the garlic and thyme every so often as they sizzle in the oil for 5-6 minutes then add in the leeks and a big pinch of salt and pepper.
Cook the leeks until they soften and develop a bit of color then remove them from the pan to set off to the side to add back later.
Add a few more tablespoons of olive oil to the pan, coat the bottom and add in the mushrooms. Toss the mushrooms fully in the olive oil then let them sit and caramelize for 4-5 minutes before string to caramelize the other side.
Once the mushrooms have reached caramelization all around add in the saba, balsamic, and wine. Cooking and stirring until the liquid from the wine evaporates – 2-3 minutes. Lastly, stir in the leeks after removing the thyme and garlic then turn off the heat allowing the mushrooms to FULLY cool before assembling.
Preheat the oven to 400 F and whisk together the egg with a tablespoon of water for the egg wash.
Next, pull out the rolled-out dough from the fridge, stir in the cheese to the cooled mushrooms, and pour them into the center of the dough leaving about 2 inches of crust on the edges.
Once the mushrooms are evenly spread out on the dough gather the edges and begin to fold over the crust onto the mushrooms all the way around.
Brush the egg wash onto the crust edges and bake for 30-35 minutes or until the crust is golden brown. Let the galette cool for a few moments before cutting a slice, enjoy!