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1
Place dried chanterelles in small bowl.
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2
Pour hot water over to cover, let stand until softened, about 30 minutes.
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3
Drain.
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4
Finely chop.
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5
Melt 2 tbs of butter in large skillet over medium high.
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6
Add leek and shallot, saute 2 minutes.
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7
Add 2 more tbs butter and add portobellos and chanterelles, saute until tender, about 5 minutes.
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8
Add wine, simmer until reduced in half, about 2 minutes.
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9
Add 2 tbs goat cheese, stir until slightly thickened, about 1 minute.
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10
Season with salt and pepper.
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11
Stir in 2 tbs of parsley.
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12
Remove from heat.
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13
Position rack in center of oven, preheat to 375 degrees.
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14
Line baking sheet with parchment paper.
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15
Roll out puff pastry into a 12 x 12 square (approx).
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16
Using a 4 inch diameter bowl or cutter as a guide, cut out 4 pastry rounds.
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17
Using small cookie cutters or knife, cut out small decorative designs if desired.
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18
Place rounds on baking sheet spacing apart.
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19
Spread 1 tbs of goat cheese atop each.
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20
Spread mushroom mixture evenly atop each to within 1/2 inch of edge.
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21
Turn pastry edges up slightly to keep filling inches Place decorative pieces around the galettes.
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22
Bake until pastry is puffed and golden, approximately 15 minutes for decorative pieces and 30 minutes for galettes.
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23
Sprinkle galettes with some parsley, top with cutouts if using.
