Mushroom and Onion Galette Recipe is good for breakfast and brunch. This open pie has a delicious flaky crust and a mouth-watering filling.
Keyword mushroom and onion galette
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Muna Kenny
FOR THE DOUGH:
½cup+ 3 tablespoon all-purpose flour
FOR THE FILLING:
1medium onion chopped
1garlic clove minced
11button mushrooms sliced
Salt to taste
½cupyour 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.