Mushroom Galette with Gruyere Crust
User Reviews
5
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Total Time
2 hrs
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Servings
4
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Course
Main Course, Appetizer
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Cuisine
American
Mushroom Galette with Gruyere Crust
Description
The Mushroom Galette with Gruyere Crust is built around a buttery pie dough spiced with thyme and studded with grated Gruyere, giving the crust a delicate savory depth. The filling consists of two types of mushrooms—baby portobello or cremini and a mix of wild mushrooms—that are sautéed gently with garlic and olive oil, then softened with butter. Parmesan and mascarpone cheeses are folded in at the end, creating a smooth and rich mixture that complements the nutty Gruyere crust once baked. The galette is shaped freeform, highlighting the casual yet sophisticated presentation of the tart.
Its texture contrasts a crisp, flaky crust with a tender, creamy mushroom filling, combining earthy mushroom flavors with the sharpness and creaminess of the cheeses. Roasting at a high temperature ensures a good golden crust with a slightly rustic edge, making each bite satisfyingly rich but balanced in flavor.
This galette is suitable as a light main or a shared appetizer. It pairs well with a simple green salad or can accompany roasted meats as part of a larger meal. The inclusion of fresh oregano on top adds a bright herbal note. Refrigerating the dough before rolling aids in crispness and handling, ensuring a well-textured crust.
Ingredients
crust - this makes enough for two large galettes
- 2 cups all-purpose flour sifted
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon thyme dried
- 1 egg lightly beaten, large
- 1/2 teaspoon white vinegar
- 1/4 cup water ice cold
- 3/4 cups butter cut into pieces, cold unsalted
- 4 ounces gruyere cheese freshly grated
Portobello Mushroom Mixture
- 1 tablespoon olive oil
- 2 tablespoons butter unsalted
- 12 ounces portobello mushroom baby, sliced or cremini mushrooms
- 8 ounces wild mushrooms mixed
- 4 garlic minced, cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme dried
- 4 tablespoons mascarpone cheese
- ¼ cup Parmesan Cheese plus extra for topping, finely grated
- 4 ounces gruyere cheese freshly grated
- oregano fresh, for topping
Instructions
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces and cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 400 degrees F.
- Heat a large skillet over medium-low heat. Add the butter and olive oil. Stir in the mushrooms and garlic. Cook until the mushrooms soften, about 8 minutes. Stir in the salt, pepper, thyme, parmesan and mascarpone cheese.
- Remove the crust from the fridge. Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Sprinkle half of the cheese on the crust. Layer the mushrooms in the center leaving a 2-inch+ border of crust. Sprinkle on more cheese. Once the mushrooms are layered, fold the crust over top of the mushrooms. Brush the crust with the beaten egg wash.
- Bake the galette until the crust is golden, about 40 to 45 minutes. Remove, let cool slightly and sprinkle with herbs. Serve immediately.
User Reviews
Overall Rating
5
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