Description
Rustic French-inspired mushroom galette brings earthy woodland flavors to your dinner table. Flaky pastry cradles herbed wild mushrooms, promising a delightful culinary journey you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 pound cremini mushrooms, thinly sliced
- 1 cup gruyere cheese, shredded
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cubed, at room temperature
Filling Ingredients:
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- ¼ cup crème fraîche or sour cream
- ¼ cup butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Finishing Ingredients:
- 1 egg, beaten
- 1 ½ teaspoons salt
- 1 tablespoon melted butter
- ¼ cup ice water
- 2–3 fresh thyme twigs (for garnish)
Instructions
- Craft the pie dough by blending flour and salt in a mixing bowl, creating a base for a delicate pastry crust.
- Incorporate chilled butter into the flour mixture, using a pastry cutter to break down the butter until it resembles coarse, pebble-like crumbs.
- Introduce ice water gradually, gently kneading the dough until it forms a cohesive, smooth texture without overworking.
- Shape the dough into a compact disk, encase it in plastic wrap, and refrigerate for half an hour to allow the gluten to relax and butter to firm.
- Heat the oven to a moderate temperature, preparing for the galette’s transformation.
- Melt butter in a skillet, introducing sliced cremini mushrooms to develop a rich, caramelized flavor profile.
- Incorporate diced onions and minced garlic, seasoning with salt and pepper to enhance the mushrooms’ earthy essence.
- Sprinkle fresh thyme into the skillet, allowing the herbs to infuse the mixture with aromatic complexity.
- Roll the chilled dough on a flour-dusted surface, creating a thin, rustic circular base with elegant imperfections.
- Spread a creamy blend of crème fraîche and gruyere across the dough, leaving a generous border for folding.
- Distribute the mushroom medley over the cheese layer, creating a luscious landscape of flavors.
- Generously sprinkle additional gruyere to crown the filling with melty richness.
- Carefully fold the dough’s edges inward, creating artistic pleats that embrace the filling.
- Brush the exposed crust with beaten egg, promising a golden, glossy exterior.
- Bake the galette until the crust transforms to a deep amber and the filling bubbles with anticipation.
- Allow the galette to rest briefly, then garnish with delicate thyme sprigs before serving this rustic culinary masterpiece.
Notes
- Dough Chilling is Crucial: Refrigerating the pie dough for 30 minutes helps butter solidify, creating flakier, more tender crust with beautiful layers.
- Moisture Management Matters: Cook mushrooms until liquid completely evaporates to prevent soggy galette bottom and ensure concentrated, rich flavor.
- Cheese Base Creates Flavor Barrier: Spreading crème fraîche and gruyere mixture underneath mushrooms prevents wet filling from making crust soggy.
- Rustic Folding Technique Enhances Appearance: Deliberately pleating dough edges creates an artisan-style presentation that looks professionally crafted.
- Egg Wash Brings Golden Brilliance: Brushing crust edges with beaten egg guarantees beautiful caramelized, shiny brown color during baking.
- Fresh Herbs Elevate Finish: Garnishing with fresh thyme twigs adds visual appeal and provides bright, aromatic final touch to mushroom galette.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg