Goat Cheese, Chorizo & Wild Mushrooms Galette

delscookingtwist.com

Peter Eimon

subheading: FOR THE GALETTE:

2 ⅓ cups (280g) all-purpose flour

1 pinch of salt

⅔ cup (155g) unsalted butter, at room temperature

2 Tablespoons ice cold water

subheading: FOR THE FILLING:

1 large yellow onion, chopped

2 Tablespoons olive oil

Salt & pepper

½ teaspoon paprika (optional)

⅔ cup (100g) chorizo, sliced

¾ cup (200g) goat cheese, sliced

1 ⅔ cup (250g) wild mushrooms, cut in half

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