This Amazingly Tasty Chanterelle Galette is without a doubt one of our favorite recipes.

We think that the accompaniments are at least as important as the crayfish itself. Peeling crayfish can be a time consuming task for those who are not so used to it.

That’s why it’s extra important to serve accompaniments  to help the impatient and keep the mood up. A chanterelle galette is not only really tasty, it is also a perfect autumn treat. Along with a salad and some bread, it becomes a whole meal in itself. By doing so, you also make sure that those who may not like crayfish get something to eat and don’t have to starve until the late night snack is served.

Recipe

You will need:

For the dough

• 75 g spelt flour
• 75 g wheat flour
• 1/2 tsp. salt
• 100 g cold butter
• 2 tbsp. cold water

Filling
• 250 g chanterelles
• 1 onion
• 1/2 tsp. thyme
• 2 tbsp. butter
• 1 packet of bacon (140 g)
• 75 g parmasan cheese
• Salt and pepper
• 2 eggs
1 cup milk
• Salt and pepper
• 1 egg yolk for brushing   

How to:

  1. Mix spelt flour, wheat flour and salt in a bowl.
  2. Cut the cold butter into small cubes and work it in the flour by hand or by machine.
  3. Add cold water and quickly work it together to a dough.
  4. Wrap the dough in cling film and let it rest in the refrigerator for 30 min.
  5. Cut the chantarelles into pieces.
  6. Heat butter in a frying pan and roast, stirring occasionally, until golden brown and crisp, aobut 5 minutes.
  7. Add butter and finely chopped onion and fry the onion until soft.
  8. Season with thyme, salt and pepper.
  9. Pour the chanterellemix into a bowl. Fry the bacon over medium heat until crispy. Let drip on a piece of paper towel.
  10. Mix chanterelles, bacon, grated cheese (save some for garnish) eggs and milk.
  11. Roll out the dough into a round shape on a baking paper.
  12. Pour the chanterells blend into the middle of the dough and gently fold the edges around so that you get an edge of about 2-3 cm.
  13. Sprinkle with some grated cheese.
  14. Brush the edge with egg yolk.
  15. Bake in the middle of the oven in 200 C / 390 F for approx. 30 min