Description
Made with homemade pie crust and an earthy, cheesy mushroom filling, this savory Mushroom Galette is an absolute delight for any mushroom lover. It makes the most eye-catching appetizer or the perfect side dish to pair with a hearty main course at your next dinner party. Although it requires a few steps, it's so much easier than you'd expect!
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:
- 1/4 cup butter
- 1 pound cremini mushrooms, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 1/2 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)
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 place in the refrigerator to rest and firm up for 30 minutes.
- Once the dough has firmed up, place it on a lightly floured surface. Use a rolling pin to roll it out into a circle or oval shape, about ¼-inch thick (The edges will be folded over, so the shape doesn’t have to be perfect).
- Transfer the dough to a large parchment lined baking sheet. Cover in plastic cling wrap and refrigerate until the filling is ready.
Prepare the filling:
- Preheat oven to 375F.
- Melt butter in a large skillet over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and cook without turning for 3-5 minutes.
- Add onion and garlic and season with salt and pepper. Cook until the mushrooms are golden brown and almost all the liquid has evaporated, about 5 minutes. Stir in thyme.
- In a small mixing bowl, stir together crème fraîche and 1/2 cup gruyere cheese and set aside.
Assemble and bake:
- Take the dough out of the fridge and spread the crème fraîche mixture onto the base of the rolled out dough, making sure to leave a clear 1-inch border around the edge.
- Spoon the mushroom filling on top of the crème fraiche.
- Top with the remaining 1/2 cup gruyere cheese.
- Carefully fold over the outer edge over the filling, overlapping about every inch. Brush egg wash along the folded over edges.
- Bake for 50-55 minutes, or until the dough crust turns golden brown. Let cool for 5 minutes.
- Let cool slightly for about 5 minutes and garnish with fresh thyme. Slice and serve warm.
Notes
How to store: The galette tastes best served fresh. If you have any leftovers, store them in an airtight container in the fridge for 3-4 days.
How to reheat: Reheat leftover galette like pizza. Either toast it in a skillet to crisp up the crust or bake it in the oven at 350 degrees F until nice and warm.
How to freeze: After chilling, wrap the remaining galette slices in several layers of plastic wrap and store them in a freezer-safe bag for several months. Thaw in the fridge before reheating.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American