Description
This rustic Wild Mushroom Galette features a flaky herb-infused crust filled with sautéed wild mushrooms, caramelized onions, crème fraîche, and melted Gruyère cheese. The perfect savory tart for a cozy meal or elegant appetizer, combining earthy mushrooms with fresh herbs in a golden baked crust.
Ingredients
Scale
Herb 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, chilled
- 6 tablespoons ice water
Filling
- 3 tablespoons salted butter
- 1 small yellow onion, diced
- 3 cups wild mushrooms, cleaned and trimmed (chanterelles recommended)
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup crème fraîche
- ¾ cup shredded Gruyère cheese
- ¼ teaspoon fresh thyme leaves
- 1 egg
Instructions
- Prepare the herb crust: In a large mixing bowl, whisk together the flour, sugar, sea salt, chives, thyme, and parsley. Using a pastry cutter or fork, cut the chilled diced butter into the flour mixture until it resembles pea-size crumbs. Gradually add the ice water, mixing gently until dough just comes together. Form into a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 20 minutes.
- Make the mushroom filling: Slice mushrooms into ¼-inch thick pieces. Heat salted butter in a large skillet over medium heat until melted. Add diced onions and cook, stirring occasionally, until they begin to soften, about 3 minutes. Stir in the sliced mushrooms, sea salt, and black pepper, then increase heat to medium-high. Continue cooking until mushrooms are tender and most liquid evaporates, about 5 to 7 minutes. Remove from heat and set aside.
- Preheat oven and prepare baking sheet: Set oven to 400°F (200°C) with a rack in the center position. Line a baking sheet with parchment paper for easy transfer and cleanup.
- Roll out dough: On a lightly floured surface, roll the chilled dough into a 15-inch circle about ¼-inch thick. Carefully transfer this circle to the prepared baking sheet.
- Assemble the galette: Spread crème fraîche evenly over the dough, leaving a 2-inch border around the edges. Using a slotted spoon, distribute the mushroom and onion mixture over the crème fraîche. Sprinkle shredded Gruyère cheese and fresh thyme leaves over the mushrooms. Fold the edges of the dough inward, pleating as needed to create rustic folds enclosing the filling.
- Brush with egg wash: In a small bowl, whisk the egg with 2 tablespoons of water. Using a pastry brush, gently brush the egg wash over the folded dough edges to promote browning and a shiny finish.
- Bake the galette: Place the baking sheet in the oven and bake for about 45 to 50 minutes, until the crust is golden brown and flaky. If the crust browns too quickly, tent loosely with foil to prevent burning.
- Cool and serve: Remove from oven and transfer to a wire rack. Allow the galette to cool for 5 minutes before slicing and serving warm.
Notes
- Use a mix of wild mushrooms for more complex flavor; chanterelles are ideal if available.
- Keep the butter and water cold when making the crust to ensure flakiness.
- If you don’t have crème fraîche, sour cream or Greek yogurt can be substituted.
- The galette can be served warm or at room temperature.
- For a vegetarian version, ensure the butter and cheese meet vegetarian standards (no animal rennet in cheese).
- Leftovers can be refrigerated and gently reheated in a low oven to retain crispiness.
Nutrition
- Serving Size: 1 slice (1/6 of galette)
- Calories: 360
- Sugar: 3g
- Sodium: 390mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 25g
- Fiber: 2.5g
- Protein: 7g
- Cholesterol: 70mg
