Caramelized mushroom, onion and gruyere galette, dry herbs, and the perfect buttery shortcrust. I don’t remember whether it was one of the food shows or endless Pinterest scrolling – but the rustic galette has something heartwarming about it. Neither a tart, nor a pie, there is no unnecessary pressure to make it perfect and pretty. If you can still manage it, that’s just a bonus!
This is an overload of the French favourites – mushroom and gruyere galette with caramelized onions. Lots of umami punches and the shortcrust pastry. My first galette was a sweet one with peaches. And there has been no turning back.
Check out my foolproof pizza dough.
Ingredients for Mushroom, onion & gruyere galette – 10 inches approximately
For the short crust
- All-purpose flour – 1-1/2 cups
- Butter, cubed & chilled – 1/2 cup
- Salt – 1/2 tsp
- Dried herbs – 1/2 tsp
- Iced water – 8 tbsp
- Milk – 2 tbsp
For the filling
- Mushrooms – 200g, sliced
- Onions – 2, big, sliced
- Olive oil – 1 tbsp
- Garlic, minced – 1 tbsp
- Gruyere cheese – 1-1/2 cup, shredded (You can also use Emmental, I used Darima’s)
Method for mushroom, onion & gruyere galette
For the crust
- In a processor, add the flour, salt, and herb mix.
- Add the cubed butter and blitz until crumbly.
- Add 4tbsp water and blitz again. Your dough will start to come together. Add 1 tbsp water at a time and bring the dough together into a ball. Cover with cling film and chill for an hour.
For the filling
- Heat olive oil in a pan and add the minced garlic. Cook for a minute on medium heat.
- Add the sliced onions and mix well. Cook on medium heat for 5 minutes, until the onions start turning pink.
- Add the mushrooms, cover, and cook for 10 minutes. Splash some water to release the char from the pan and continue to cook for another 20 minutes to achieve the perfect caramelized onions.
- Turn off the heat and cool slightly.
Putting the mushroom, onion & gruyere galette together
- Remove the dough from the film. Dust a pastry board and roll out the dough as evenly as possible. It doesn’t have to be a perfect round, just try to keep it even – about 5mm thickness and 12 inches diameter. Transfer it to a baking sheet.
- Roughly mark a circle at the 10-inch mark on the dough, spread half the cheese on it. Add the caramelized mushroom and onion mix and top again with cheese.
- Either fold simply or crimp and fold as in the video below –
- Brush the crimped part with the milk wash.
- Bake in a pre-heated oven at 200 degrees for 40 minutes.
- For an extra punch, top it with some truffle oil.
Enjoy!
Mushroom, onion & Gruyere Galette
This is an overload of the French favourites – mushroom and gruyere galette with caramelized onions. Lots of umami punches and the shortcrust pastry.
Yield: 10 inches
Calories: 520kcal
Materials
For the short crust
- 1½ cup All purpose Flour
- ½ cup Butter chilled and cubed
- ½ tsp Salt
- ½ tsp Dried herbs
- 8 tbsp Iced water
- 2 tbsp Milk
For the Filling
- 200 g Mushrooms sliced
- 2 Onions big and sliced
- 1 tbsp Olive Oil
- 1 tbsp Garlic Minced
- 1½ cup Gruyere cheese shredded
- Salt to taste
Instructions
For the Short Crust
- In a processor, add the flour, salt, and herb mix.
- Add the cubed butter and blitz until crumbly.
- Add 4tbsp water and blitz again. Your dough will start to come together. Add 1 tbsp water at a time and bring the dough together into a ball. Cover with cling film and chill for an hour.
For the Filling
- Heat olive oil in a pan and add the minced garlic. Cook for a minute on medium heat.
- Add the sliced onions and mix well. Cook on medium heat for 5 minutes, until the onions start turning pink.
- Add the mushrooms, cover, and cook for 10 minutes. Splash some water to release the char from the pan and continue to cook for another 20 minutes to achieve the perfect caramelized onions.
- Turn off the heat and cool slightly.
Putting the mushroom, onion & gruyere galette together
- Remove the dough from the film. Dust a pastry board and roll out the dough as evenly as possible. It doesn’t have to be a perfect round, just try to keep it even – about 5mm thickness and 12 inches diameter. Transfer it to a baking sheet.
- Roughly mark a circle at the 10-inch mark on the dough, spread half the cheese on it. Add the caramelized mushroom and onion mix and top again with cheese.
- Either fold simply or crimp and fold.
- Brush the crimped part with the milk wash.
- Bake in a pre-heated oven at 200 degrees for 40 minutes.
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