Roll the flaky nutmeg dough between layers of baker’s parchment to a thickness of about 3/16". Flour the dough and punch out 36 individual 3-inch rounds with a round cutter. Transfer the rounds to baking sheets, leaving about 1/2-inch between each. Refrigerate until ready to proceed.
Heat a large sauté pan over medium-high heat. Add olive oil and allow it to heat through. When oil is nearly smoking, add mushrooms and cook, stirring occasionally for 3 to 5 minutes, or until they have released their liquid and almost all of the liquid has cooked away. Add minced shallot, salt, and freshly cracked pepper, and cook for 2 minutes, or until the shallot is translucent. Deglaze the pan with white wine and cook for 2 minutes, or until nearly all of the liquid has evaporated.
Turn off burner and add grated fontina. Stir constantly until cheese has melted completely. Add arugula and herbs while mixture is still hot, and mix well. Adjust the seasoning if necessary and allow mixture to cool. When cooled, transfer it to a covered container and refrigerate until use.
To assemble galettes, top the center of each pastry round with 1 heaping teaspoon of filling. Sprinkle each galette with a pinch of grated Parmigiano Reggiano cheese and bake for 12 to 15 minutes, or until golden brown at the edges.
Remove galettes from oven and allow to cool for 2 minutes before transferring to a serving platter. Serve either warm or at room temperature.
Yield: 6-8 servings
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