Description
Enjoy this rustic and deeply flavorful Savory Mushroom Galette. It is a wonderful vegetarian main dish perfect for any gathering. You will love the flaky crust and the rich, earthy filling.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 4 tablespoons ice water
- 1 tablespoon olive oil
- 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 cloves garlic, minced
- 1/4 cup shallots, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh rosemary, chopped
- 1/4 cup dry white wine (optional)
- 2 tablespoons heavy cream
- 1/4 cup grated Gruyère cheese
- 1 egg, beaten (for egg wash)
- Salt and black pepper to taste
Instructions
- Prepare the crust: In a bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disk, wrap, and chill for at least 30 minutes.
- Sauté the mushrooms: Heat olive oil in a skillet over medium-high heat. Add mushrooms and cook without stirring for 3-4 minutes to brown. Stir and continue cooking until moisture evaporates.
- Add aromatics: Add shallots, garlic, thyme, and rosemary to the skillet. Cook for 2 minutes until fragrant.
- Deglaze (optional): Pour in white wine, scraping up any browned bits. Let it reduce completely.
- Finish the filling: Stir in the heavy cream and Gruyère cheese. Season with salt and pepper. Remove from heat and let cool slightly.
- Assemble the galette: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
- Fill the galette: Spoon the mushroom mixture into the center of the dough, leaving a 2-inch border.
- Fold the edges: Fold the dough edges up and over the filling, creating pleats.
- Bake: Brush the exposed crust with the beaten egg wash. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Serve warm.
Notes
- You can substitute other cheeses like Swiss or fontina for Gruyère.
- Ensure your butter is very cold for the flakiest crust.
- For an even richer flavor, add a splash of balsamic vinegar at the end of cooking the mushrooms.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French Inspired
Nutrition
- Serving Size: 1 slice
- Calories: Estimate needed
- Sugar: Estimate needed
- Sodium: Estimate needed
- Fat: Estimate needed
- Saturated Fat: Estimate needed
- Unsaturated Fat: Estimate needed
- Trans Fat: Estimate needed
- Carbohydrates: Estimate needed
- Fiber: Estimate needed
- Protein: Estimate needed
- Cholesterol: Estimate needed