This Easy Mushroom Galette features a buttery, flaky crust packed with tasty mushrooms and herbs. It’s a fun way to enjoy a rustic dish that looks and smells amazing!
Baking this galette feels like an art project! I love how I can fold the crust and still make it look beautiful. Perfect for impressing guests or treating myself. 😄
It’s simple to throw together and makes a great side dish or a light meal. I often pair it with a salad, and I can’t resist the crispy edges—so good!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the crust. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend.
Butter: I love using cold unsalted butter for a flakier crust. For a dairy-free option, coconut oil or a plant-based butter can work too.
Mushrooms: A mix of mushrooms brings richness. You can swap in your favorites like bell peppers or spinach if you’re not a mushroom fan.
Cheese: I suggest Gruyère for its robust flavor, but Parmesan works well too. If you need a dairy-free option, consider nutritional yeast for a cheesy taste.
Fresh thyme: Fresh herbs elevate the dish’s flavor. You can replace it with Italian seasoning or omit it if you’d prefer a simpler taste.
How Do I Make a Perfect Flaky Crust?
Creating a flaky crust is key to a delicious galette! Start with cold ingredients to keep the butter from melting. Here’s how to get it right:
- Combine the flour and salt in a bowl, then add the cold butter cubes.
- Use a pastry cutter or your fingers to mix until there are pea-sized bits of butter.
- Gradually add ice water, mixing gently just until the dough forms. Don’t overwork it!
- Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes. This helps it relax and makes rolling easier!
Easy Mushroom Galette with Flaky Crust
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
For the Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cups mixed mushrooms (such as cremini, button, shiitake), sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan or Gruyère cheese (optional)
- 1 tablespoon fresh parsley, chopped
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 teaspoon sesame seeds or poppy seeds (optional, for garnish)
How Much Time Will You Need?
This delightful Mushroom Galette takes about 20 minutes of prep time and 35-40 minutes of baking time. After that, you’ll need to let it cool for about 10 minutes before serving. In total, plan for about 1 hour of time to enjoy this wonderful dish!
Step-by-Step Instructions:
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs, with some pea-sized bits of butter still intact for flakiness. This is key for a crispy crust!
2. Form the Dough:
Slowly add the ice water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. Be careful not to overwork the dough! Once combined, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
3. Prepare the Filling:
While the dough is chilling, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it starts to soften, about 3-4 minutes. Then, toss in the sliced mushrooms and cook until they release their moisture and it evaporates, around 8-10 minutes. Stir occasionally for even cooking!
4. Add Flavor:
Stir in the minced garlic, thyme, salt, and pepper, cooking for another minute or so until fragrant. Remove from heat, mix in the cheese (if using), and add the fresh parsley. Let the mixture cool slightly while you prepare the dough.
5. Assemble the Galette:
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer the rolled dough to a baking sheet lined with parchment paper.
6. Add the Filling:
Spoon the mushroom filling into the center of the dough, leaving about a 2-inch border around the edges. This allows for some folding when you create the crust!
7. Fold the Edges:
Carefully fold the edges of the dough over the filling, pleating as you go to create a pretty circular enclosure that leaves the center exposed. Don’t worry about making it perfect; rustic is the charm of a galette!
8. Brush and Garnish:
Brush the crust with the beaten egg. If you’d like an extra touch, sprinkle sesame or poppy seeds over the crust for a bit of garnish. Yum!
9. Bake to Golden Perfection:
Place the galette in the oven and bake for 30-35 minutes, or until the crust is golden brown and crispy. Your kitchen will smell amazing!
10. Serve and Enjoy:
Once baked, remove the galette from the oven and allow it to cool for about 5-10 minutes before slicing. Serve it warm or at room temperature. It’s perfect as a light meal or a delicious side dish. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Mushrooms?
Absolutely! Feel free to mix and match your favorite mushrooms. Cremini, button, and shiitake work well, but you can also use portobello, oyster, or even a combination for more flavor!
Can I Make the Dough in Advance?
Yes! You can prepare the dough a day ahead of time. Just wrap it tightly in plastic wrap and keep it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 10 minutes before rolling it out.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes to ensure the crust stays crispy!
Can I Substitute the Cheese for a Dairy-Free Option?
Yes! You can omit the cheese entirely or use nutritional yeast as a dairy-free alternative. This adds a cheesy flavor without the dairy! If you prefer, there are also many vegan cheese options available in stores.
