Description
This easy mushroom galette recipe features a flaky homemade herb-infused crust filled with a savory sautéed wild mushroom and onion mixture, topped with creamy crème fraîche and melted Gruyere cheese. Baked to golden perfection, this rustic French-style tart makes for a delightful appetizer or light meal that pairs beautifully with fresh herbs and a crisp salad.
Ingredients
For the Crust:
- 2½ cups flour, plus more for rolling
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 2 teaspoons minced chives
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced flat leaf parsley
- 12 tablespoons unsalted butter, diced and chilled
- 6 tablespoons ice water
For the Filling:
- 3 tablespoons salted butter
- 1 small yellow onion, diced
- 3 cups wild mushrooms (chanterelles recommended), cleaned and trimmed
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup crème fraîche
- ¾ cup shredded Gruyere cheese
- ¼ teaspoon fresh thyme leaves
- 1 egg (for egg wash)
Instructions
- Make the crust: In a large mixing bowl, whisk together the flour, sugar, salt, chives, thyme, and parsley. Using a pastry cutter or fork, cut the chilled butter into the flour mixture until it resembles pea-size crumbles. Slowly add the ice water, working the dough gently until the flour and butter are just incorporated. Do not overmix to ensure a tender crust. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.
- Prepare the filling: Slice the mushrooms about ¼ inch thick. Heat the salted butter in a large skillet over medium heat. Add the diced onion and cook, stirring frequently, until starting to soften, about 3 minutes. Add mushrooms, sea salt, and black pepper, then increase heat to medium-high. Cook until mushrooms are tender and most liquid has evaporated, about 5-7 minutes. Remove from heat and set aside.
- Preheat oven: Heat the oven to 400°F (200°C) with a rack positioned in the center. Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a 15-inch diameter circle, approximately ¼ inch thick. Carefully transfer the rolled dough onto the prepared baking sheet.
- Assemble the galette: Spread the crème fraîche evenly over the dough, leaving a 2-inch border around the edges. Using a slotted spoon, spoon the mushroom and onion mixture over the crème fraîche. Sprinkle the Gruyere cheese and fresh thyme leaves on top. Fold the edges of the dough over the filling, pleating as needed to create a rustic crust border.
- Apply egg wash: In a small bowl, whisk the egg with 2 tablespoons of water to create an egg wash. Using a pastry brush, gently brush the egg wash over the folded crust to promote a golden, shiny finish.
- Bake: Place the galette in the preheated oven and bake for 45-50 minutes until the crust is golden brown and flaky. If the crust begins to darken too quickly, tent loosely with aluminum foil to prevent burning.
- Cool and serve: Remove from the oven and transfer to a wire rack to cool for 5 minutes. Slice and serve warm or at room temperature.
Notes
- Use chilled butter and ice water for the crust to ensure flakiness.
- Feel free to substitute wild mushrooms with cremini or button mushrooms if unavailable.
- Crème fraîche can be replaced with sour cream or Greek yogurt for a similar tangy flavor.
- Galette dough can be made a day ahead and refrigerated for convenience.
- For a dairy-free version, omit Gruyere cheese and use a vegan butter alternative.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: French
