Mushroom galette
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
3 approx
-
Calories
577 kcal
-
Course
Main Course
-
Cuisine
American
Mushroom galette
Description
The galette features a tender whole wheat pastry rolled to about 3mm thick, providing a slightly nutty, flaky crust. Inside, caramelized onions and a blend of cremini and portobello mushrooms cooked with garlic and thyme create a deeply savory filling. Butter and olive oil soften the vegetables while reducing the liquid for a concentrated flavor.
A thin layer of ricotta is spread on the crust before adding the mushroom mixture, giving a creamy base that balances the mushrooms. The filling is topped with fontina cheese, which melts smoothly, and Parmesan cheese adds a subtle sharpness once baked. Baking at 400°F yields a golden crust and bubbly, melded cheeses.
This dish can serve as a light meal or appetizer, best accompanied by a simple salad to balance its richness. It can comfortably serve about three people when paired with greens.
Variations in mushroom types are possible, but a good amount of cremini mushrooms helps maintain texture and balance in the filling. The dough can be prepared ahead of time and chilled before rolling out.
Ingredients
For pastry
- 1 cup whole wheat pastry flour
- ¼ teaspoon salt
- 5 tablespoon butter unsalted
- 3 tablespoon ricotta cheese
- 3 tablespoon water or a little more if needed
For filling
- ½ onion
- 8 oz cremini mushroom
- 4 oz portobello mushrooms
- 1 ½ tablespoon butter approx
- 1 tablespoon olive oil
- 1 clove garlic
- ½ teaspoon thyme
- 3 tablespoon ricotta cheese
- 1 oz fontina cheese
- 1 egg (for egg wash - won't need all)
- 2 tablespoon parmesan approx
Instructions
- Make the dough in the food processor by mixing the flour, salt and butter to form crumbs. Add the ricotta and water and pulse until comes together. Remove blade and bring the pastry together in a ball. Cover and chill until needed (you can make it a little ahead)
- Slice the onions into quarter rings and slice the mushrooms, cutting larger slices in half.
- Put 1tbsp butter and the oil in a medium skillet/frying pan over a medium heat. Add the onions and cook around 5 minutes until softened and just starting to caramelize.
- Add the mushrooms, garlic and thyme along with the rest of the butter. Soften and cook until the liquid has largely evaporated, stirring regularly. Set aside.
- Preheat oven to 400F/200C.
- Roll out the pastry on a lightly floured surface in a circle approx ⅛in/3mm thick (it doesn't have to be perfect). Transfer to a lined baking sheet/tray.
- Spread a thin layer of ricotta on the pastry leaving around 1 ¼in/4cm around the edge.
- Add the mushrooms on top, spreading out evenly leaving the same edge without topping, then top with slices of fontina.
- Fold in the edges, making pleats as you go, then brush with eggwash.
- Sprinkle a little parmesan over top, including pastry, then bake until golden, around 20-25 minutes. Best served warm.
Notes
- Use a mix of cremini and portobello mushrooms for best texture and flavor balance.
- This galette can serve two as a main or three with a side salad.
- The dough can be made ahead and chilled, improving handling during rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3approx
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 41g | 14% |
| Protein | 18g | 36% |
| Fat | 40g | 62% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 149mg | 50% |
| Sodium | 432mg | 18% |
| Potassium | 724mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 201mg | 20% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
