Mini mushroom galettes

Place the flour, water, 180g of butter, nutmeg, and 1 teaspoon of salt in a bowl and knead for 20 sec./speed 5. Transfer the dough onto a work surface, shape it into a ball, wrap it in plastic wrap, and refrigerate for about 1 hour. Meanwhile, prepare the filling. Wash the mixing bowl.

Place the Parmesan cheese in the bowl and grate for 10 sec./speed 10. Transfer to a bowl and set aside.

Place the onion, parsley, and garlic in the bowl and chop for 3 sec./speed 7. Scrape down the sides of the bowl with a spatula. Add the remaining 40g of butter and sauté for 3 min./120°C/speed 1. Add the mushrooms and sauté for 5 min./120°C/reverse/speed spoon.

Add 50g of grated cheese, liquid cream, the remaining ¼ - ½ teaspoon of salt, and black pepper, mix well with a spatula, transfer to a bowl, and set aside.

Preheat the oven to 200°C. Cut a strip of parchment paper into 4 square pieces and set aside. Divide the cooled dough into 4 equal pieces. Place 1 piece of dough in the center of each parchment square and, using a rolling pin, roll out the dough into a disc (approximately ⌀25cm). Place ¼ of the prepared filling in the center of each dough disc, leaving about a 4 cm uncovered border all around. Fold the edge of the dough towards the center, pressing lightly and partially covering the filling. Repeat the process with the remaining dough and filling. Brush the surface with beaten egg using a kitchen brush. Sprinkle the remaining Parmesan and black pepper on top. Transfer the galettes to a baking sheet and bake for 25-30 minutes (200°C), or until golden brown. Let them cool for 5-10 minutes and serve sliced.