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1
Make the pastry In a food processor, pulse the 1 1/4 cups of flour with the salt, pepper and nutmeg.
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2
Add the butter and process until coarse crumbs form.
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3
Add the water in a slow, steady stream until the pastry comes together.
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4
Cover with plastic wrap and refrigerate for about 20 minutes.
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5
Make the pastry Turn out the pastry onto a piece of parchment paper lightly dusted with flour; roll out the pastry to a 14-inch round.
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6
Transfer the pastry and parchment to a baking sheet and refrigerate.
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7
Meanwhile, make the almond frangipane Using a food processor, pulse the almonds with the flour, salt and pepper until finely ground.
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8
Add the butter and eggs and process until smooth.
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9
Cover and refrigerate.
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10
Make the mushroom filling In a large skillet, heat the butter.
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11
Add the garlic and mushrooms, season with salt and pepper and cook over moderately high heat, until the liquid evaporates and the mushrooms are golden, about 10 minutes.
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12
Remove the skillet from the heat and discard the garlic; add three-quarters of the cheese and toss.
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13
Make the mushroom filling Preheat the oven to 400 degrees .
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14
Remove the pastry from the refrigerator.
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15
With the pastry still on the baking sheet, spread the frangipane on the pastry to within 2 inches of the edge.
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16
Top the frangipane with the mushroom filling.
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17
Fold the edge of the dough up and over the filling to create a 2-inch border; brush with the egg wash and sprinkle with salt and pepper.
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18
Scatter the remaining cheese all over the galette and bake for about 50 minutes, until the crust is golden.
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19
Transfer the pan to a rack and let the galette cool.
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20
Serve warm or at room temperature.
