Green Bean Casserole Galette
Chef and recipe developer Jake Cohen cooks Thanksgiving dinner for his whole family every year. And after tasting his irresistible holiday creations, we’re not surprised.
“I’ve been making green bean casserole from scratch for a few years now, cooking down tons of mushrooms with cream instead of using the canned stuff,” Cohen told us.
“Since my family would revolt if I didn’t have it on our Thanksgiving spread, I’ve looked for ways to reinvent the dish to keep things fresh,” he said. “By wrapping up the casserole in a flaky pie dough, you’ll get a savory galette that gives new life to a classic.”
Everyone will go back for thirds. Guaranteed.
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
3 cups all-purpose flour, plus more for rolling
1¼ teaspoons kosher salt
1 teaspoon granulated sugar
1½ sticks unsalted butter, chilled and cubed
1 large egg, beaten
1 stick unsalted butter
1 medium sweet onion, thinly sliced
1½ pounds mixed mushrooms
5 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 cup heavy cream
2 sprigs fresh thyme, plus leaves for garnish
1 sprig fresh rosemary
1 pound green beans, trimmed
1 teaspoon lemon zest, plus more for garnish
1 shallot, thinly sliced into rings
2 tablespoons all-purpose flour
Pinch of kosher salt
Vegetable oil, for frying
1. Make the Dough: In a medium bowl, whisk together the flour, salt and sugar. Using your fingers, work the butter into the flour mixture until pea-sized pieces form. Add ¾ cup ice-cold water and continue to knead until a dough forms. Cover the dough with plastic wrap and let rest in the refrigerator for 30 minutes.
2. Meanwhile, Make the Filling: In a large Dutch oven, melt the butter over medium-high heat. Add the onion and cook until softened, 5 minutes. Add the mushrooms and garlic, and season with salt and pepper; continue to cook, stirring often until golden brown, about 30 minutes.
3. Stir in the cream, thyme and rosemary, then cook until reduced into a glossy sauce that coats the mushrooms, 6 to 8 minutes. Remove from the heat and stir in the green beans and lemon zest. Adjust the seasoning with salt and pepper, then let cool completely.
4. Assemble the Galette: Preheat the oven to 375ºF. On a lightly floured surface, roll out the dough into an 18-inch circle, ⅙-inch thick. Transfer the dough to a parchment-lined sheet pan and pile the green bean mixture in the center, leaving the outer 2 inches of dough bare.
5. Fold the outer dough over the green beans, pleating every few inches. Brush the outside crust liberally with the beaten egg, then bake until the galette is golden brown, 50 to 60 minutes.
6. Meanwhile, Make the Fried Onions: In a small bowl, toss the shallot rings with the flour and salt to coat. In a small saucepan, heat 1 inch of vegetable oil to 350°F and line a plate with paper towels. Shake off any excess flour and fry the onions until golden and crisp, 1 minute. Using a slotted spoon, transfer the onions to the prepared plate to drain.
7. When the galette is done baking, let cool for 15 minutes. Garnish with fried onions, thyme leaves and lemon zest, then slice and serve.