Description
Rustic mushroom galette blends earthy flavors from forest-fresh mushrooms and creamy goat cheese nestled in a flaky, herb-infused pastry. Crisp pastry edges and savory filling create a delightful meal you will savor with each delectable bite.
Ingredients
Scale
- 1 lb (454 grams) cremini mushrooms, thinly sliced
- 1 cup gruyere cheese, shredded
- 1 cup (240 milliliters/8 fl oz) all-purpose flour
- ½ cup (115 grams/4 oz) unsalted butter, cubed, at room temperature
- ¼ cup (60 milliliters/2 fl oz) butter
- ¼ cup (60 milliliters/2 fl oz) ice water
- ¼ cup crème fraîche or sour cream
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh thyme, finely chopped
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 1 tbsp melted butter
- 1 egg, beaten (for egg wash)
- 2–3 fresh thyme twigs (for garnish)
Instructions
- Dough Preparation: Combine flour and salt, then cut cold butter into the mixture until it resembles coarse crumbs, creating a foundation for a flaky pastry.
- Dough Binding: Introduce ice-cold water and knead gently until the dough forms a cohesive mass, then wrap and chill for 30 minutes to relax gluten and solidify butter.
- Dough Shaping: Roll the chilled dough to ¼-inch thickness on a floured surface, transfer to a parchment-lined baking sheet, and return to refrigerator.
- Mushroom Sauté: Heat butter in a skillet, sauté mushrooms until moisture releases, then add onions, garlic, salt, and pepper, cooking until mushrooms turn golden and liquid evaporates completely.
- Flavor Enhancement: Incorporate thyme leaves into the mushroom mixture, creating a fragrant and robust filling.
- Cheese Blend: Mix crème fraîche with Gruyère cheese to create a creamy base layer for the galette.
- Galette Assembly: Spread cheese mixture across dough, leaving a 1-inch border, top with sautéed mushrooms, sprinkle remaining Gruyère, and fold edges inward to create a rustic border.
- Finishing Touches: Brush folded edges with egg wash to ensure a golden, glossy appearance.
- Baking: Preheat oven to 375°F and bake for 50-55 minutes until the crust turns a rich amber color.
- Serving: Let the galette rest for 5 minutes, garnish with fresh thyme leaves, slice into wedges, and serve warm.
Notes
- Chill Dough Strategically: Refrigerating the dough for 30 minutes helps prevent shrinkage and maintains butter’s solid state, ensuring a flakier, more tender crust.
- Mushroom Moisture Management: Sautéing mushrooms until liquid completely evaporates prevents a soggy galette bottom and concentrates their rich, earthy flavor.
- Create Golden Edges: Egg wash is crucial for achieving a professional-looking, glossy and beautifully bronzed pastry border that adds visual appeal and subtle shine.
- Temperature Precision Matters: Maintaining a consistent 375°F oven temperature ensures even baking, allowing the crust to crisp perfectly while cooking the filling uniformly.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 404
- Sugar: 1 g
- Sodium: 422 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 50 mg