This wonderful dish is worth the extra time and effort – great as an appetizer or an entree.
1 1/4 cups flour
1/2 cup butter, salted, cut into pieces
1/4 cup soy sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
1 tablespoon olive oil
2 cloves garlic, minced
1 yellow onion, thinly sliced
1 pound mushrooms, any combo of portobello, shiitake, cremini, porcini
1 teaspoon sea salt
15 ounces artichoke hearts
12 ounces tofu, silken firm, drained
4 ounces soy cream cheese
2 tablespoons soy sour cream
1 tablespoon fresh lemon juice
3 drops tabasco sauce, or red hot
1/2 teaspoon sea salt
1 green onion, diced
1/4 cup soy parmesan cheese, or your favorite Italian blend
The artichoke filling in this recipe will yield enough for two galettes. We usually use half for the filling and then bake the other half in a 350 degree oven for 25 minutes. We love to serve this dip alongside the galette or save for the next day with garlic bagel chips!
If you are using unsalted butter, simple add 1/4 teaspoon salt to the flour for the pastry. To make the pastry, place the flour in a bowl. Make a well in the center and cut in the butter using a pastry cutter or fork, until the mixture resembles coarse meal. Make another well in the center of this mixture. In another bowl, whisk the sour cream, lemon juice and water. Pour into the well and mix with your fingers until you can form a ball. Wrap in plastic wrap and refrigerate for 1 hour.
For the mushroom topping, heat the olive oil in a sauté pan. Add the two cloves of minced garlic and sauté for 20 seconds. Add the onions and sauté until they are starting to caramelize and turn brown – about 10 minutes. Add the mushrooms and sauté until tender – about another 10 – 15 minutes. Season with salt and set aside to cool.
For the artichoke filling, add the garlic to a food processor. Mince. Add the artichoke hearts and pulse 3 or 4 times (you want small pieces of artichoke, but not too “mushy”). Add the silken tofu, cream cheese, sour cream, lemon juice, tabasco or red hot and salt – blend until smooth.
Remove from the food processor and stir in the cheese.
To assemble the galette, roll the pastry on a floured surface (it helps to flour your rolling pin, too). Roll out to about a 12″ diameter.
Spread half the artichoke filling in the center of the pastry – leave a 1 1/2″ border around the filling so you can fold over the pastry.
Top with the mushroom mixture. Fold in the pastry, covering just part of the mushrooms – you want to leave most of the pastry open.
Bake on a greased cookie sheet (or better yet, use one of those silpats!) for 30 – 40 minutes, or until golden brown.
Let stand for 5 minutes, then slide onto the serving platter.
Serves 8 as an appetizer or 4 as an entree.
Nutritional Analysis per Serving (8 servings):
Fat: 21 grams total, 9 saturated
Cholesterol: 21 grams
Protein: 12 grams