Description
This Wild Mushroom Galette is a rustic, savory tart featuring a flaky herb-infused crust filled with a rich mixture of sautéed wild mushrooms, onions, and creamy gruyere cheese. Perfectly balanced with fresh herbs and topped with a golden egg wash, this elegant yet simple dish makes a delightful appetizer or light main course.
Ingredients
Scale
Herb Crust
- 2½ cup 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 (such as chanterelles), sliced ¼ inch thick
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup crème fraîche
- ¾ cup shredded gruyere cheese
- ¼ teaspoon fresh thyme leaves
- 1 egg (for egg wash)
- 2 tablespoons water (for egg wash)
Instructions
- Make the crust: In a large mixing bowl, whisk together the flour, sugar, salt, chives, thyme, and parsley. Using a pastry cutter or fork, cut the chilled butter into the flour mixture until it resembles pea-sized crumbles. Slowly add ice water, stirring gently until the dough just comes together. Avoid overmixing. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes.
- Prepare the filling: Heat the salted butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the sliced wild mushrooms, sea salt, and freshly cracked black pepper. Increase heat to medium-high and cook until the mushrooms are tender and most of their liquid has evaporated, approximately 5 to 7 minutes. Remove from heat and set aside.
- Preheat and prepare baking surface: Preheat the oven to 400°F (200°C) and position the oven rack in the center. Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a 15-inch circle about ¼-inch thick. Carefully transfer the rolled dough to the prepared baking sheet.
- Assemble the galette: Spread the crème fraîche evenly over the dough, leaving a 2-inch border around the edges. Using a slotted spoon, evenly distribute the mushroom and onion mixture over the crème fraîche. Sprinkle the filling with shredded gruyere cheese and fresh thyme leaves. Carefully fold the dough edges over the filling, pleating as necessary to enclose it.
- Apply egg wash: In a small bowl, whisk the egg with 2 tablespoons of water. Using a pastry brush, brush the egg wash over the folded dough crust to help it brown beautifully during baking.
- Bake the galette: Place the baking sheet in the preheated oven and bake for 45 to 50 minutes, or until the crust is golden brown and flaky. If the crust begins to brown too quickly, tent it loosely with aluminum foil to prevent burning.
- Cool and serve: Remove the galette from the oven and let it cool on a wire rack for 5 minutes before slicing. Serve warm.
Notes
- Use a mix of wild mushrooms like chanterelles, shiitake, and cremini for more complexity in flavor.
- Keep the butter and water cold while making the crust to achieve a flaky texture.
- You can prepare the crust dough a day in advance and keep it refrigerated.
- Serve with a simple green salad for a light, elegant meal.
- If you prefer a crispier crust, you can pre-bake the crust for 5 minutes before adding the filling.
Nutrition
- Serving Size: 1 slice (1/6 of galette)
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 70 mg
