This savoury galette recipe, filled with fresh thyme, wild mushrooms, and buttery onions, and topped with a rich and creamy crème fraîche base, is sure to become your foraging dish this season.
A certain kind of dishes that hit the spot at any time of day, like this savoury mushroom galette, are our favourites. Serve it with a simple green salad for lunch or dinner, and warm it up with your coffee the next morning for a rich, umami-laden breakfast. We’re confident you’ll enjoy it whenever you do!
What Is a Galette and How Do I Make One?
Galette is a French word which means small pebble like a small river stone.
Making galettes is no more difficult or time-consuming than baking a pie; if you can bake a pie, you can make galettes. And don’t worry if you don’t know how to make a pie. We’ll show you how to do it.
Make a crust for the galette first! Whisk together your dry galette dough ingredients, cut in the cold butter, and chill your galette dough with a sprinkling of ice water.
To make the mushroom pastry filling, combine all of the ingredients in a mixing bowl. The savoury wild mushroom and onion filling should be washed, sliced, and sautéed.
Form a large circle out of the chilled dough. Spread crème fraîche in the centre of the circle, leaving enough space around the edges of your pastry crust to fold the crust into a tart.
Sprinkle the cooked mushrooms, Gruyère cheese, and fresh herbs on top of the crème fraîche. Fold the edges up carefully and bake the beautiful mushroom tart appetiser.
The question is whether or not to wash your mushrooms. Some chefs prefer not to wash their mushrooms because they are concerned that the mushrooms, which already release a lot of water when they come into contact with a hot pan, will absorb even more water during the washing process, leaving them bland after cooking. Instead of rinsing mushrooms, cookbooks and chefs have advised people to wipe them down with a damp paper towel or mushroom brush to remove all the dirt. However, because that was such a time-consuming task (thank you, Cook’s Illustrated and Mark Bittman), we’re thrilled to report that new recommendations (thank you, Cook’s Illustrated and Mark Bittman) state that a quick rinse under water—don’t soak them—is actually fine and doesn’t result in watery, bland mushrooms after all… So! Give those mushrooms a quick squirt of water. There is no harm in doing so.
- 3 cupswild mushrooms (we use chanterelles)
- 3 tbspbutter
- 1small onion, diced
- 1/2 tspsalt
- 1/2 tspfreshly ground black pepper
- 1/3 cupcrème fraîche
- 1/4 tspfresh thyme
- 3/4 cupgruyere cheese, shredded
- 1egg, for wash
- 2 1/2 cupsflour
- 1 tbspsugar
- 1 tspsalt
- 2 tspfresh chives, minced
- 1 tbspfresh thyme, minced
- 1 tbspflat leaf parsley, minced
- 12 tbspunsalted butter, cubed and chilled
- 6 tbspice water
- Whisk flour, sugar, salt, chives, thyme, and parsley together in a large mixing bowl. Once the herbs are evenly coated in flour, cut the butter into the flour mixture with a pastry cutter or a fork, forming pea-size crumbles. Work in the water until the flour and butter are fully incorporated. Don’t overmix the ingredients. Wrap the dough in plastic wrap to make a flat circle. Before using, chill for at least 20 minutes in the refrigerator.
Make the filling while the crust is chilling. “Wash” the mushrooms with a wet paper towel. Cut them into 14-inch thick slices. In a heavy skillet, melt the butter. On medium heat, add the onions and cook for 3-5 minutes. Increase the heat to medium-high and add the mushrooms. Cook for 5-7 minutes, or until the mushrooms are tender and the liquid has mostly evaporated. Salt and pepper to taste. Remove from heat and set aside.
- Preheat the oven to 400 degrees Fahrenheit.
- Roll out the dough into a 15-inch circle that is about 14 inches thick on a lightly floured surface. Carefully transfer to a baking sheet lined with parchment paper.
- On the rolled out crust, spread the crème fraîche. Work your way out from the centre, leaving a 2-inch border all the way around. Scoop the mushroom mixture out of the pan with a slotted spoon and place it on top of the crème fraîche. Sprinkle with fresh thyme and gruyere cheese. Pleat as needed by folding the border up and over the filling.
- Whisk the egg with 2 tablespoons water in a small bowl. Brush an egg wash over the dough rim with a pastry brush.
- Preheat the oven to 350°F and bake the galette for 45-50 minutes.To avoid being too much brown, cover it with foil. Allow to cool for 5 minutes on a wire rack before slicing and serving.