Description
Rustic French mushroom galette offers a delightful blend of earthy mushrooms and buttery pastry. Flaky crust and savory filling create a perfectly balanced dish that brings French countryside charm right to your table.
Ingredients
Scale
Main Ingredients:
- 1 pound cremini mushrooms, thinly sliced
- 1 cup gruyere cheese, shredded
- 1 cup (240 milliliters) all-purpose flour
- ½ cup (115 grams) unsalted butter, cubed, at room temperature
Seasonings and Aromatics:
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh thyme, finely chopped
- 1 small onion, diced
- 2 cloves garlic, finely chopped
Additional Ingredients:
- ¼ cup (60 milliliters) butter
- ¼ cup (60 milliliters) ice water
- ¼ cup crème fraîche or sour cream
- 1 tablespoon melted butter
- 1 egg, beaten (for egg wash)
- 2–3 fresh thyme twigs (for garnish)
Instructions
- Craft a delicate pie dough by blending all-purpose flour and salt in a mixing bowl, then integrate cold, cubed butter using a pastry cutter until the mixture resembles coarse, pea-sized crumbs.
- Gradually introduce ice-cold water (30 milliliters or ), kneading gently until the dough coheres and achieves a smooth consistency.
- Wrap the dough tightly in plastic film and refrigerate for half an hour to allow the gluten to relax and butter to solidify.
- On a lightly floured surface, roll the chilled dough into a ¼-inch (6 millimeters) thick circular or oval shape.
- Transfer the rolled dough onto a parchment-lined baking sheet and return to the refrigerator to maintain its structure.
- Preheat the oven to 375°F (190°C).
- In a skillet over medium-high heat, melt unsalted butter and sauté sliced mushrooms for 3-5 minutes until they begin to release their moisture.
- Introduce finely chopped onions, minced garlic, salt, and black pepper, continuing to cook until mushrooms turn golden and liquid evaporates completely.
- Fold fresh thyme leaves into the mushroom mixture, enhancing the aromatic profile.
- In a separate bowl, blend crème fraîche with grated Gruyère cheese (about 120 grams or ).
- Spread the creamy cheese mixture across the dough’s surface, maintaining a 1-inch (2.5 centimeters) border around the edges.
- Distribute the sautéed mushroom filling evenly over the cheese layer.
- Sprinkle the remaining Gruyère cheese across the top.
- Carefully fold the exposed dough edges inward, creating a rustic, pleated border.
- Brush the folded edges with a whisked egg wash to ensure a golden, glossy finish.
- Bake in the preheated oven for 50-55 minutes until the crust achieves a rich, amber color.
- Allow the galette to rest for 5 minutes after removing from the oven.
- Garnish with additional fresh thyme leaves, slice into wedges, and serve while still warm.
Notes
- Dough Prep Tip: Chill the butter thoroughly before cutting into cubes to ensure a flaky, tender crust that melts in your mouth.
- Mushroom Magic: Use a mix of wild mushrooms like shiitake, cremini, and oyster for deeper, more complex flavor profiles.
- Surface Strategy: Roll out the dough on parchment paper for easy transfer and minimal mess during preparation.
- Moisture Management: Cook mushrooms until golden and liquid completely evaporates to prevent a soggy galette bottom.
- Cheese Choice: Swap gruyere with aged gouda or sharp white cheddar for a personalized flavor twist that elevates the entire dish.
- Serving Suggestion: Pair this rustic galette with a crisp green salad or light arugula side to balance the rich, buttery crust and earthy mushrooms.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 95 mg