Mushroom Galette

In the heart of rustic cooking lies the galette, a dish that perfectly embodies the simplicity and elegance of country cuisine. Today, I’m delighted to share with you a recipe that captures the essence of this tradition: a Rustic Mushroom and Gruyère Galette. This dish combines the earthy flavors of mushrooms with the creamy, nutty taste of Gruyère cheese, all wrapped up in a flaky, buttery crust.

Ingredients:

For the Pie Dough:

• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons salt, divided
• ½ cup unsalted butter, cubed, at room temperature
• 1 tablespoon melted butter
• ¼ cup ice water

For the Filling:

• ¼ cup butter
• 1 pound cremini mushrooms, thinly sliced
• 1 small onion, diced
• 2 cloves garlic, finely chopped
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon fresh thyme, finely chopped
• ¼ cup crème fraîche or sour cream
• 1 cup gruyere cheese, shredded, divided

Other Ingredients:

• 1 egg, beaten (for egg wash)
• 2-3 fresh thyme twigs (for garnish)

Directions:

1. Prepare the Pie Dough: Start by combining the flour and ½ teaspoon salt in a mixing bowl. Add the cubed butter and use a pastry cutter or two knives to incorporate it into the flour until the mixture resembles large pea-sized pieces. Gradually add ice water, mixing with your hands until the dough comes together. Wrap it in plastic wrap and refrigerate for 30 minutes to firm up.
2. After chilling, roll out the dough on a floured surface into a ¼-inch thick circle or oval, then transfer it to a parchment-lined baking sheet and refrigerate again.
3. Prepare the Filling: Preheat your oven to 375°F (190°C). In a skillet over medium-high heat, melt the butter and add the mushrooms, cooking for 3-5 minutes. Add the onion, garlic, salt, and pepper, cooking until the mushrooms are golden and the liquid has evaporated. Stir in the thyme for an extra layer of flavor.
4. In a separate bowl, mix the crème fraîche with ½ cup of Gruyère cheese. Spread this mixture onto the chilled dough, leaving a 1-inch border. Top with the mushroom mixture and the remaining cheese. Fold the edges of the dough over the filling and brush with the egg wash to achieve a golden finish.
5. Baking: Bake for 50-55 minutes, or until the galette is golden brown and delicious. Allow it to cool for 5 minutes, then garnish with fresh thyme twigs before slicing and serving warm.

Nutritional Information:

• Calories: 320 kcal per serving
• Servings: 4

This Mushroom and Gruyère Galette is more than just a meal; it’s a celebration of flavors and textures. With its flaky crust, creamy filling, and the umami-rich taste of mushrooms and cheese, it’s sure to delight your palate. Whether you’re looking for a cozy meal on a chilly evening or a sophisticated addition to your brunch table, this galette is a perfect choice. Enjoy the process of creating this beautiful, rustic dish, and more importantly, savor every bite with your loved ones.

Mushroom Galette

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• Author: Dulcia
• Total Time: 1 hour 40 minutes
• Yield: 4 1x

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Description

This Mushroom Galette is a celebration of simplicity and flavor, wrapped in a perfectly flaky pastry. The combination of earthy mushrooms, melting Gruyère, and a hint of thyme not only fills the air with a mouthwatering aroma but also offers a gourmet experience with every bite. Ideal for any occasion, it exemplifies how rustic elegance can be achieved in the kitchen, inviting a moment of culinary delight into your home.

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Ingredients

Scale 1x2x3x

For the pie dough:

1 ¼ cups all-purpose flour
1 ½ teaspoons salt, divided
½ cup unsalted butter, cubed, at room temperature
1 tablespoon melted butter
¼ cup ice water
For the filling:

¼ cup butter
1 pound cremini mushrooms, thinly sliced
1 small onion, diced
2 cloves garlic, finely chopped
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon fresh thyme, finely chopped
¼ cup crème fraîche or sour cream
1 cup gruyere cheese, shredded, divided
Other ingredients:

1 egg, beaten (for egg wash)
2–3 fresh thyme twigs (for garnish)

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Instructions

Prepare the pie dough: Combine flour and ½ teaspoon salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
Once firm, roll out the dough on a floured surface into a ¼-inch thick circle or oval. Transfer to a parchment-lined baking sheet and refrigerate.
Prepare the filling: Preheat oven to 375°F. Melt butter in a skillet over medium-high heat, add mushrooms and cook for 3-5 minutes. Add onion, garlic, salt, and pepper, cooking until mushrooms are golden and liquid has evaporated. Stir in thyme.
Mix crème fraîche and ½ cup gruyere cheese in a bowl. Spread this mixture onto the dough base, leaving a 1-inch border. Top with mushroom filling and remaining cheese. Fold edges over and brush with egg wash.
Bake for 50-55 minutes until golden. Let cool for 5 minutes, garnish with thyme, slice, and serve warm.

• Prep Time: 45 minutes
• Cook Time: 55 minutes