Savory Mushroom Onion Galette (Printable version)
Rustic galette with caramelized onions and mushrooms wrapped in flaky, golden pastry for a savory treat.
# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 1/4 cup ice water
→ Filling
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1 large yellow onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 12 ounces cremini or button mushrooms, sliced
10 - 1 teaspoon fresh thyme leaves
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 cup grated Gruyère or Swiss cheese
14 - 1 tablespoon chopped fresh parsley (optional)
→ Egg Wash
15 - 1 egg beaten with 1 tablespoon water
# Directions:
01 - In a large bowl, whisk together flour and salt. Add cold butter and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Shape into a disk, wrap, and chill for at least 30 minutes.
02 - Heat olive oil and butter in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft and golden brown, about 12 minutes. Stir in garlic and cook for 1 minute. Add mushrooms, thyme, salt, and pepper; cook until mushrooms soften and moisture evaporates, approximately 8 to 10 minutes. Remove from heat and let cool slightly.
03 - Preheat oven to 400°F and line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll chilled pastry into a 12-inch circle. Transfer to the prepared baking sheet.
05 - Spread mushroom and onion mixture over the center of the dough, leaving a 2-inch border clear. Sprinkle with Gruyère cheese and parsley if desired.
06 - Fold the pastry edges over the filling, pleating as necessary to contain the filling, leaving the center exposed. Brush the pastry border with the egg wash evenly.
07 - Bake for 30 to 35 minutes, or until the crust is golden and crisp. Remove from oven and let rest for 5 minutes before slicing.
# Expert advice:
01 -
- This galette balances rich, earthy mushrooms with sweet caramelized onions in a flaky, buttery crust - a combination that feels like a warm secret shared with a close friend
- The ease of a free-form tart means no fussy pie pans or perfect edges, making it an unexpectedly simple showstopper
02 -
- Chilling the dough is critical - it keeps the butter cold so you get those flaky layers instead of a tough crust
- Cooking the mushrooms until they're nicely browned and the moisture evaporates concentrates their flavor and keeps the galette from becoming soggy
03 -
- Use cold butter straight from the fridge and work quickly to prevent it from melting into the flour
- The magic is in the browning: don’t stir too often when cooking mushrooms and onions to develop more flavor and color