For all galettes: 1 package Leadbetter's French Picnic Pastry Dough
Chanterelles with Thyme, Shallots and Gruyere:
8 ounces chanterelles, cut into 1-inch pieces; 3 shallots, thinly sliced; 1 cup Gruyere, grated; 3 sprigs Thyme, leaves removed
Broccoli with Garlic, Anchovies, Pecorino and Egg
½ pound broccoli, roughly chopped into 1-inch chunks; 3 anchovy fillets, chopped finely; 4 garlic cloves, sliced; pinch of chile flakes; ½ cup of grated Pecorino; 1 egg
Grapes with Garlic, Shallots, Rosemary and Prosciutto
2 cups Red Flame grapes; 3 garlic cloves, thinly sliced; 3 shallots, thinly sliced; 2 sprigs rosemary, leaves removed; 4 ounces prosciutto
About 1 ½ pounds apples, pears or quince (any combination), 2 tablespoons of all purpose flour, 2 tablespoons sugar, granulated or brown, 3 tablespoons cold unsalted butter, diced; pinch of salt
Sauté shallots and thyme in a glug of olive oil until they’re translucent—about 5 minutes. When the shallots are soft, add chanterelles and turn the heat to medium. Cook until the chanterelles are soft and cooked through, about 12 to 15 minutes. Set aside.
Sauté the garlic with a pinch of chile flakes in a glug of olive oil until the garlic is just starting to turn golden. Add the broccoli and turn down the heat a touch, then add the anchovy and cook until it's just dissolved. Add the broccoli and cook for about 8 to 10 minutes, until it’s tender but still has some crunch to it. Set aside.
Sauté the garlic, shallots and rosemary in a glug of olive oil over high heat until the garlic starts to color, about 5 minutes. Remove from heat and toss the grapes in the oil. Set aside.
Combine ingredients in a bowl and set aside.
Carefully lay the dough over a parchment-lined small rimmed baking sheet and scrape your filling of choice into the center of the dough, leaving a 1½-inch border. Fold the dough border up and over the filling (pleating if necessary). For the broccoli galette, now is the time to crack an egg into the center! Brush the crush with a beaten egg, then place in the oven and bake until the crust is deeply golden brown, about 30 minutes. If baking the grape galette, finish with a layer of proscuitto.