Mushroom Gruyere Galette
Highlighted under: Baking & Desserts
I absolutely love making this Mushroom Gruyere Galette for any occasion. The combination of earthy mushrooms, nutty Gruyere cheese, and flaky pastry creates a dish that’s both comforting and elegant. Whether I’m hosting a dinner party or enjoying a quiet night in, this galette never fails to impress. The best part is how easy it is to make! Just a few simple ingredients come together to create a stunning centerpiece. I always serve it warm with a simple salad on the side for a complete meal.
When I first tried my hand at making a galette, I had no idea how easy it would be. This Mushroom Gruyere Galette quickly became a favorite in my kitchen. I love to experiment with different varieties of mushrooms, and they all bring distinct flavors that elevate the dish. The rustic pastry is a breeze to roll out, and I enjoy the process of assembling it, which makes me feel like a professional chef.
One tip I often share is to ensure the mushrooms are well-cooked before adding them to the galette. This prevents excess moisture and helps achieve a beautifully crisp crust. Trust me; taking that small extra step makes a world of difference in the final result!
Why You'll Love This Recipe
- Rich, earthy flavor from sautéed mushrooms
- Creamy Gruyere cheese that adds depth and sophistication
- Flaky pastry that balances the filling perfectly
Understanding the Dough
The dough for this Mushroom Gruyere Galette is crucial for achieving a tender yet flaky crust. Using cold butter is essential; it creates steam during baking, which helps the layers separate, leading to a lovely texture. When mixing, aim for a consistency that resembles coarse crumbs—overworking the dough can result in a tough texture. Be mindful of incorporating just enough ice water to bring the dough together without making it sticky.
Chilling the dough is a non-negotiable step. Refrigerating it for at least 30 minutes allows the gluten to relax, which further enhances the flakiness. If you’re short on time, you can chill the dough in the freezer for about 15 minutes, but keep an eye on it to ensure it doesn’t freeze completely.
Perfecting the Mushroom Filling
The choice of mushrooms can significantly influence the galette's final taste. While cremini and shiitake offer rich, earthy flavors, trying a mix of wild mushrooms can add depth and intrigue. Be sure to cook the mushrooms down properly; they should release their liquid and become slightly caramelized to enhance their natural sweetness. This process takes about 5-7 minutes. Undercooked mushrooms can result in a soggy galette.
Seasoning the mushrooms is as important as cooking them well. Adding salt too early can draw out moisture and lead to a less desirable filling texture. I recommend seasoning them just before they finish cooking, which helps retain their juiciness while adding flavor.
Ingredients
For the Galette
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
For the Filling
- 2 cups mushrooms, sliced (e.g., cremini, shiitake)
- 1 cup Gruyere cheese, shredded
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
Prepare the Dough
In a large bowl, mix the flour and salt. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together.
Cook the Filling
In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Stir in sliced mushrooms, season with salt and pepper, and cook until liquid evaporates, about 5-7 minutes.
Assemble the Galette
Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.
Bake the Galette
Fold the edges of the dough over the filling, pleating as necessary. Brush the crust with beaten egg. Bake for 30-40 minutes or until the crust is golden brown.
Pro Tips
- For an extra layer of flavor, try adding fresh herbs like thyme or parsley to the mushroom mixture. You can also mix in a bit of cream cheese for a creamier filling.
Serving Suggestions
This Mushroom Gruyere Galette pairs beautifully with a variety of sides. I particularly enjoy serving it alongside a light arugula salad, which complements the richness of the galette. A simple vinaigrette, perhaps with a hint of lemon juice, adds a refreshing contrast.
While the galette is delicious warm, it also makes for a great room-temperature dish, ideal for picnics or potlucks. If serving it as an appetizer, consider slicing it into smaller wedges to make it easier for guests to enjoy without needing utensils.
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, it's best to reheat slices in an oven rather than a microwave. Preheat your oven to 350°F (175°C) and reheat for about 10-15 minutes, until the crust is flaky and the filling is warmed through.
For longer storage, consider freezing the galette before baking. Wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months. When ready to bake, no need to thaw—just brush the crust with egg wash and bake it directly from the freezer, adding a few extra minutes to the baking time.
Questions About Recipes
→ Can I use different types of cheese?
Absolutely! Feel free to substitute Gruyere with cheeses like goat cheese or feta for a different flavor profile.
→ How do I store leftovers?
Cover the galette with plastic wrap and store it in the refrigerator for up to 3 days. Reheat in the oven to retain the crispiness.
→ Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling it out.
→ What can I serve with the galette?
A simple green salad or roasted veggies pair beautifully with this galette, providing a fresh counterpoint to the rich filling.
Mushroom Gruyere Galette
I absolutely love making this Mushroom Gruyere Galette for any occasion. The combination of earthy mushrooms, nutty Gruyere cheese, and flaky pastry creates a dish that’s both comforting and elegant. Whether I’m hosting a dinner party or enjoying a quiet night in, this galette never fails to impress. The best part is how easy it is to make! Just a few simple ingredients come together to create a stunning centerpiece. I always serve it warm with a simple salad on the side for a complete meal.
Created by: Morgan Reeves
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
- 1/4 cup ice water
For the Filling
- 2 cups mushrooms, sliced (e.g., cremini, shiitake)
- 1 cup Gruyere cheese, shredded
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
How-To Steps
In a large bowl, mix the flour and salt. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Stir in sliced mushrooms, season with salt and pepper, and cook until liquid evaporates, about 5-7 minutes. Remove from heat and let cool slightly.
Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet. Sprinkle half of the Gruyere cheese in the center, leaving a 2-inch border. Top with the mushroom mixture and the remaining cheese.
Fold the edges of the dough over the filling, pleating as necessary. Brush the crust with beaten egg. Bake for 30-40 minutes or until the crust is golden brown. Let cool for a few minutes before slicing.
Extra Tips
- For an extra layer of flavor, try adding fresh herbs like thyme or parsley to the mushroom mixture. You can also mix in a bit of cream cheese for a creamier filling.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 6g