Mushroom Gruyere Galette
Highlighted under: Baking & Desserts
I love making this Mushroom Gruyere Galette whenever I want a special dish that’s simple yet elegant. The flaky, buttery crust pairs beautifully with the earthy mushrooms and creamy Gruyere cheese, creating a harmonious balance of flavors and textures. To make it even more delightful, I often add a sprinkle of fresh thyme, which elevates the whole experience. This recipe is perfect for impressing guests at a dinner party or simply treating myself during a cozy night in.
Making this Mushroom Gruyere Galette has become a cherished ritual in my kitchen. I love experimenting with different types of mushrooms to see how they change the flavor profile of the dish. On my latest attempt, I used a mix of cremini and shiitake, and the result was extraordinary—deep and rich!
When preparing the dough, I’ve learned that using cold butter is key. It helps achieve that coveted flaky texture. I even chill the flour and water before mixing, and it makes a noticeable difference. Trust me, your taste buds will thank you for it!
Why You Will Love This Recipe
- Flaky, buttery crust that's irresistibly delicious.
- Savory mushroom filling paired perfectly with creamy Gruyere cheese.
- Impressive yet simple, perfect for any occasion.
Mastering the Dough
Creating the perfect galette crust is crucial for achieving that flaky, buttery texture. When mixing the butter into the flour, aim for a pea-sized consistency without overworking the dough. This helps maintain the butter's integrity, which will result in a lighter, flakier crust after baking. Remember to keep your butter as cold as possible; if it becomes too warm, the dough will lose its ability to puff up beautifully.
After forming the dough into a disc, refrigerate it for at least 30 minutes. This resting period is essential, as it allows the gluten to relax, preventing the crust from becoming tough when rolled out. If you find the dough difficult to roll out, don't hesitate to let it chill in the fridge for another 10 to 15 minutes.
Perfecting the Filling
Choosing the right mushrooms is key to developing a deep, rich flavor for the filling. While cremini and shiitake provide an earthy undertone, feel free to experiment with other varieties like oyster or portobello for added depth. Sauté the mushrooms until they are golden and tender—this not only enhances their flavor but also reduces excess moisture, preventing a soggy galette.
Thyme plays a pivotal role in balancing the savory notes of the Gruyere and mushrooms. Fresh thyme leaves are recommended, as their flavor is more vibrant than dried. If you don't have fresh thyme, consider substituting with fresh parsley or even a sprinkle of rosemary; just adjust the amount to avoid overwhelming the dish.
Ingredients
For the Galette
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 4-5 tablespoons ice water
For the Filling
- 2 cups mixed mushrooms, sliced (cremini, shiitake, or your choice)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup Gruyere cheese, shredded
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Make sure to prepare your ingredients ahead of time for a smoother cooking process!
Instructions
Prepare the Dough
In a mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together.
Sauté the Filling
In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent. Add the sliced mushrooms, thyme, salt, and pepper; cook until mushrooms are browned and tender.
Assemble the Galette
Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface into a 12-inch circle. Transfer it to a baking sheet lined with parchment paper.
Bake
Brush the exposed dough with beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, until the crust is golden brown. Allow to cool for a few minutes before slicing.
Serve warm, garnished with extra thyme if desired.
Pro Tips
- For an extra layer of flavor, try adding a splash of white wine to the mushroom filling while cooking. It pairs beautifully with the Gruyere cheese!
Serving Suggestions
This Mushroom Gruyere Galette is a versatile dish that can be served hot or at room temperature, making it ideal for gatherings. Pair it with a simple green salad dressed in a light vinaigrette to bring out the flavors without overpowering them. For additional sophistication, a dollop of crème fraîche or a sprinkle of microgreens on top can elevate this dish dramatically.
If you’re serving this galette as an appetizer, consider cutting it into smaller wedges to make it easily shareable. It’s a fantastic choice for brunch as well, complemented by a glass of sparkling wine or a crisp white wine, which pairs nicely with the richness of the cheese.
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To retain the flakiness of the crust, reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, rather than using a microwave, which can make the crust chewy.
For make-ahead convenience, you can prepare the filling a day in advance and store it in the fridge. Just be sure to cool it completely before refrigerating. When ready to assemble, roll out the chilled dough and top with the filling for a freshly baked galette that still impresses your guests.
Questions About Recipes
→ Can I use other types of cheese?
Absolutely! Feta or goat cheese work wonderfully as alternatives.
→ How can I make this recipe vegetarian?
The recipe is already vegetarian-friendly, just ensure your cheese is rennet-free.
→ What can I serve with the galette?
A simple side salad or roasted vegetables complement it perfectly.
→ Can I prepare the dough in advance?
Yes, you can make the dough 1-2 days ahead and refrigerate it until you’re ready to use.
Mushroom Gruyere Galette
I love making this Mushroom Gruyere Galette whenever I want a special dish that’s simple yet elegant. The flaky, buttery crust pairs beautifully with the earthy mushrooms and creamy Gruyere cheese, creating a harmonious balance of flavors and textures. To make it even more delightful, I often add a sprinkle of fresh thyme, which elevates the whole experience. This recipe is perfect for impressing guests at a dinner party or simply treating myself during a cozy night in.
Created by: Keira Dalton
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
For the Galette
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 4-5 tablespoons ice water
For the Filling
- 2 cups mixed mushrooms, sliced (cremini, shiitake, or your choice)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup Gruyere cheese, shredded
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
How-To Steps
In a mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent. Add the sliced mushrooms, thyme, salt, and pepper; cook until mushrooms are browned and tender. Remove from heat and let cool slightly.
Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface into a 12-inch circle. Transfer it to a baking sheet lined with parchment paper. Sprinkle half of the Gruyere cheese onto the dough, top with the mushroom mixture, and finish with the remaining cheese. Fold the edges of the dough over the filling, pleating as you go.
Brush the exposed dough with beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, until the crust is golden brown. Allow to cool for a few minutes before slicing.
Extra Tips
- For an extra layer of flavor, try adding a splash of white wine to the mushroom filling while cooking. It pairs beautifully with the Gruyere cheese!
Nutritional Breakdown (Per Serving)
- Calories: 400 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 10g