There's something truly delightful about a Mushroom Galette, with its flaky, buttery crust and the rich, savory filling that teases your taste buds with every bite. The combination of the earthy button mushrooms, sweet caramelized onions, and the kick of garlic with your choice of cheese creates a combination of flavors that is hard to resist.
The mushroom galette is a classic French dish perfect for those who love to bake at home. With a dough that is easy to make and a filling that is hearty and flavorful, it is a recipe that brings a touch of rustic elegance to your dining table or breakfast.
It's essentially an open pie crust, and you can make it without a pie dish. It's even easier to make than a regular traditional pie, using the same pie crust as we do for an apple pie, pumpkin pie, or sweet potato pie.
❤️ WHY YOU’LL LOVE THIS RECIPE
Convenient: If you're looking for a recipe that doesn't keep you in the kitchen all day, this is it. The dough needs just half an hour in the fridge, and the filling is sautéed in minutes. Baking time is a swift half an hour, making this a quick and satisfying meal option.
Deliciously irresistible: The combination of a flaky, buttery crust, a rich mushroom and onion filling, and a perfectly cooked egg on top creates a harmony of flavors that's hard to resist.
Crowd pleaser: Whether you're hosting a brunch or looking for a unique appetizer, this mushroom galette will surely impress. Not only does it look stunning, but its delicious taste will have everyone asking for the recipe!
More details about the ingredients and measurements are in the recipe card below!
All-Purpose Flour: The backbone of the dough, it provides structure and body to the galette.
Chilled Water: Helps bring the dough together without activating the gluten too much, which could make the dough tough.
Chilled Butter: The fat in this recipe gives the dough a flaky texture and a beautiful buttery flavor.
Onion: It will be sautéed to bring out its sweetness, adding a depth of flavor to the filling.
Button Mushrooms: The star of the filling they will be sautéed until golden and flavorful.
Olive Oil: Used for sautéing the onions, garlic, and mushrooms, it adds a rich, fruity flavor to the filling.
Dry Oregano: Contributes a warm, earthy flavor to the mushroom filling, complimenting the other ingredients.
Large Egg: Used as a wash for the galette, it gives it a shiny, golden finish when baked.
Grated Cheese: Adds a layer of savory, creamy flavor to the mushroom galette and creates a deliciously melty filling when baked. Choose a cheese that melts well, such as mozzarella, cheddar, or Gruyère.
Preparing the Dough
Combine the dough ingredients: In a bowl, bring together the flour, salt, and butter. You can achieve this by rubbing the ingredients between your fingertips or using a fork. Add chilled water and mix briefly until you achieve a wet sand-like texture.
Form and chill the dough: Gather the dough into a disk shape, wrap it in plastic wrap, and refrigerate for at least half an hour.
Creating the Filling
Sauté the onions: Heat the olive oil and butter in a small pan, then add the onion and sauté until it turns light brown.
Prepare the mushroom mix: To the pan, add the mushrooms and garlic and sauté until the mushrooms are brown. Stir in the spices, cooking on medium-low heat for two minutes. Allow the mixture to cool to room temperature.
Assembling and Baking the Mushroom Galette
Prep for baking: Preheat your oven to about 400F/220C. Line your baking sheet with parchment paper and set it aside for now.
Roll out the dough: Lightly flour your work surface, place the dough on it, and roll it out to a diameter of around six or seven inches.
Assemble the Galette: Place the cheese at the center of the dough and top it with the mushroom and onion filling. Fold the dough edges towards the center, working clockwise.
Bake the Galette: If you prefer, you can brush the dough edges with milk. Bake the Galette for around twenty minutes, then remove it from the oven and crack an egg into the center of the Galette. Return the Galette to the oven to bake for another ten minutes.
Your delicious Mushroom Galette is ready to serve!
👩🏽🍳 PRO TIPS
Chill the dough: To achieve a flaky, delicious crust, make sure your butter and water are chilled before incorporating them into your dough. This will help create tiny pockets of steam as the galette bakes, resulting in a wonderfully layered texture.
Season the filling: Don't forget to season your mushroom and onion filling with salt, black pepper, and dry oregano. Proper seasoning will bring out the natural flavors of your ingredients and make your galette truly mouthwatering.
Roll the dough evenly: When rolling out your dough, aim for a thickness of around six to seven inches. This will help guarantee even baking and prevent the dough from becoming too thin or breaking when you add the filling.
Layer the ingredients: Start with a generous layer of your chosen cheese, followed by the mushroom and onion filling. This not only adds depth of flavor but also helps to keep the crust from getting soggy.
Watch Your Baking Time: After initially baking the galette for twenty minutes, you'll want to add an egg to the center and bake for ten more minutes. Keep a close eye on your oven during this time to prevent overcooking.
Add Some Heat: For those who enjoy a bit of spice, try adding half a teaspoon of crushed red pepper flakes to the mushroom filling. This will add a subtle heat that enhances the earthy flavors of the mushrooms and onions.
Boost the Herbs: If you love the taste of herbs, add a teaspoon of fresh thyme leaves to the mushroom filling. The thyme adds a wonderful earthy flavor that compliments the mushrooms perfectly.
More Cheese, Please: For the cheese lovers out there, consider doubling the amount of cheese in the filling. You can even try a blend of different cheeses like Gruyere and Parmesan for a more complex flavor.
🍽️ HOW TO SERVE
- For a hearty brunch, enjoy this mushroom galette with a side of crispy bacon and freshly squeezed orange juice. The savory flavors of the galette perfectly complement the sweetness of the juice and the saltiness of the bacon.
- For a comforting dinner, pair your mushroom galette with a bowl of enchilada soup. The tangy flavors of the soup work wonders with the savory galette.
- If you're hosting a dinner party, serve mini versions of the mushroom galette as an appetizer. Your guests will surely appreciate the bite-sized savory treats.
- For a vegetarian twist, serve your mushroom galette with sautéed vegetables or a chickpea salad. The combination makes for a healthy and satisfying meal.
💬 FREQUENTLY ASKED QUESTIONS
Absolutely! It is actually best to make the dough a few hours in advance or even leave it overnight in the fridge, wrapped in plastic wrap. This resting period enhances the dough's flavor and helps it become firm without drying out.
Yes, you can. After wrapping the dough in a plastic wrap, it can be frozen for up to two months. When you're ready to use it, just place it on the kitchen counter until it is cold but still a bit firm, and then follow the recipe as usual.
Sure thing! The recipe is quite versatile, so feel free to use your favorite type of grated cheese. Just keep in mind that the cheese should melt well and complement the flavors of the mushrooms and onions.
Absolutely! Feel free to experiment with other veggies like bell peppers, zucchini, or even some spinach. Just make sure to sauté them along with the mushrooms and onions, so they're cooked through.
Refrigerate: If you have a leftover mushroom galette, you can safely store it in the refrigerator for up to three days. Keep it in an airtight container to retain its freshness and flavor.
Reheating Instructions: When ready to reheat your mushroom galette, simply warm it in a preheated oven at a moderate temperature. Cover it with foil to prevent it from drying out.
Freezing: Unfortunately, a cooked mushroom galette doesn't freeze well due to the high moisture content in the mushrooms. Freezing and thawing can result in a soggy and unappealing texture. However, you can freeze uncooked galette dough. Wrap it tightly in plastic wrap, which can be kept in the freezer for up to a month.
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⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Mushroom and Onion Galette Recipe
FOR THE DOUGH:
- ½ cup + 3 tablespoon all-purpose flour
- 2 tablespoon chilled water
- 3 tablespoon chilled unsalted butter
- ¼ teaspoon salt
FOR THE FILLING:
- 1 medium onion chopped
- 1 garlic clove minced
- 11 button mushrooms sliced
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dry oregano
- 1 large egg
- ½ cup your choice of grated cheese
MAKING THE DOUGH:
- In a bowl, add the flour, salt, butter, and rub the ingredients between your hands or the tip of your fingers. You can also use a fork. Add the chilled water and mix for few seconds. After mixing well, you should get a wet sand-like texture.
- Bring the dough together and form into a disk. Wrap with a plastic wrap and refrigerate for at least 30 minutes.
MAKING THE FILLING:
- In a small pan, add the olive oil and butter. Add the onion and sauté until the onion is light brown.
- Add the mushrooms, garlic, and sauté until the mushrooms are brown.
- Add the spices and mix well. Cook on medium low for two minutes.
- Let the mixture cool to room temperature.
MAKING THE MUSHROOM AND ONION GALETTE:
- Preheat the oven to 400F/220C. Place a parchment paper on your baking sheet. Keep aside.
- Lightly dust your working surface with flour. Place the dough on your working surface and roll out to 6 or 7 inches.
- Place the cheese in the middle of the rolled dough and place the mushroom and onion filling on top.
- Fold the dough edges, up and to the center, do this clockwise.
- You can brush the edges with milk if you wish.
- Bake the Galette for 20 minutes, remove it from the oven and crack and an egg in the middle of the gallate. Place the mushroom and onion Galette back in the oven and bake for another 10 minutes.
- You can use your preferred mushrooms for this recipe.
- Always use chilled butter and water when making the pie dough.
- You can omit the egg and add more cheese to the galette.
- Preheat the oven for 30 minutes before using, or the butter in the dough will melt out of the dough leaving it crispy and oily.