Savory Mushroom Onion Galette

I still remember the first time I made this savory mushroom and onion galette. The golden crust with its flaky texture and the rich, caramelized filling instantly felt like a comforting hug on a chilly evening.

One evening, some unexpected guests arrived, and I pulled this galette out as if it were no big deal. Watching everyone's eyes light up with every bite was pure magic.

Ingredients

• Pastry: I always use cold, cubed unsalted butter to ensure that flaky texture you want in a galette.
• Filling: Cremini mushrooms bring a deeper flavor, and caramelizing the onions slowly is key for that sweet, rich taste.
• Egg Wash: Brushing the crust with an egg wash before baking gives that irresistible golden shine.

Instructions

Prepare the Pastry:

Mix the flour and salt, then cut in the cold butter until your mixture looks like coarse crumbs. Gradually add ice water until it just holds together. The cold butter is what creates those flaky layers, so keep it chilled!

Make the Filling:

Sauté onions in olive oil and butter over medium heat until they're soft and golden brown, filling your kitchen with that sweet aroma. Add garlic and mushrooms with thyme and spices, cooking until moisture evaporates—watch for that rich, earthy scent.

Roll and Assemble:

Roll the chilled dough into a 12-inch circle, then spread the filling, leaving a 2-inch border. Sprinkle on the cheese and parsley, then fold the edges over with gentle pleats. Don't forget that egg wash gloss—it's comfort food looking its best.

Bake and Serve:

Bake at 400°F until the crust is golden and crisp, about 30-35 minutes. Allow to cool briefly before slicing to keep the filling intact and flavors melded.

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This galette has become more than just a meal; it's the centerpiece of many gatherings, a cozy moment of sharing stories and laughter around the table.

Keeping It Fresh

I've found that adding a handful of fresh herbs like thyme or parsley at the end lifts the dish, bringing brightness to the rich filling.

When You're Missing Something

If you don't have Gruyère handy, Swiss cheese or even a mild cheddar can work in a pinch without losing that gooey, melty charm.

Serving Ideas That Clicked

This galette pairs beautifully with a crisp green salad and a glass of dry white wine, like Sauvignon Blanc, turning a simple meal into a little celebration.

• Serve warm but not piping hot to enjoy all the flavors fully.
• Leftovers make great lunch the next day, just reheat gently.
• Don't forget to brush the crust generously with egg wash for that show-stopping finish.

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Thanks for spending time with this recipe—it's like chatting with a friend over coffee, sharing warmth through food.

Questions & Answers

→ What type of mushrooms work best?

Cremini or button mushrooms provide a tender texture and earthy flavor, ideal for caramelizing and blending with onions.

→ How do I achieve a flaky pastry crust?

Use cold, cubed butter and mix it quickly into the flour to create coarse crumbs, then chill the dough before rolling to enhance flakiness.

→ Can I prepare the filling in advance?

Yes, caramelize onions and sauté mushrooms ahead of time. Cool and refrigerate the filling before assembling the galette.

→ What cheese complements the filling?

Gruyère or Swiss cheese melt nicely and add a subtle nutty flavor that balances the savory filling.

→ How can I make this dish vegan friendly?

Substitute butter with plant-based alternatives, omit cheese or use vegan cheese, and replace the egg wash with non-dairy milk for brushing the crust.

→ What side dishes pair well with this galette?

A green salad and crisp white wine, such as Sauvignon Blanc, complement the richness and balance the flavors.