I wrote a Savory Galette Recipe starring mushrooms and a clever pastry fold that hides an unexpected layer of flavor.

Jump to Recipe

I still get surprised how a Mushroom Galette can steal the show. I layer mixed mushrooms with tangy Gorgonzola cheese and fold the edges until it looks almost like an accident.

The result is rustic, a little messy, and impossible to ignore. It reads like my favorite Savory Crostata Recipe and also tips its hat to what I think of as the ultimate Savory Galette Recipe.

People always ask what’s different and i smile because it’s not one thing, its a few tiny choices that change everything. If you like savory surprises this will make you curious.

Ingredients

Print Recipe (No Advertisments)

Earthy, meaty umami; low cal, some protein and fiber, adds savory depth.
Sweet when caramelized; adds natural sugar, fiber, mellow savory flavor.
Creamy, tangy blue cheese, high in fat and protein, gives sharp salty bite.
Rich, creamy fat, adds silkiness and flavor but high in saturated fat.
Heart healthy monounsaturated fat, light fruity notes, good for sautéing mushrooms.
Pungent tangy mustard, tiny carbs, brightens flavors without adding sugar.
Herbal earthy aroma, almost no calories, lifts savory dishes nicely.
All purpose flour gives structure, mostly carbohydrates, little fiber or protein.
Egg helps bind dough, adds protein and a touch of richness.

Ingredient Quantities

1 1/4 cups all purpose flour (about 150 g)

1/4 teaspoon fine salt

1 tablespoon granulated sugar (optional)

8 tablespoons unsalted butter cold and cubed (about 115 g)

3 to 5 tablespoons ice cold water

1 large egg

12 ounces mixed mushrooms like cremini and shiitake sliced (about 340 g)

2 tablespoons olive oil

2 medium yellow onions thinly sliced (about 3 cups)

2 tablespoons unsalted butter

1 teaspoon granulated sugar

1 tablespoon balsamic vinegar optional

4 ounces Gorgonzola cheese crumbled (about 115 g)

1 to 2 tablespoons Dijon mustard optional

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

Salt and freshly ground black pepper

1 tablespoon olive oil

Flaky sea salt optional

How to Make this

Print Recipe (No Advertisments)

1. Make the dough: in a bowl stir together 1 1/4 cups flour, 1/4 teaspoon salt and 1 tablespoon sugar if using. Cut in 8 tablespoons cold cubed butter with a pastry cutter or two forks until mixture looks like coarse crumbs with pea size bits. Add 3 tablespoons ice cold water a tablespoon at a time and mix until it just holds together. Shape into a disc, wrap and chill at least 30 minutes.

2. Caramelize the onions: heat 2 tablespoons butter and 1 tablespoon olive oil in a wide skillet over medium low heat. Add 2 thinly sliced yellow onions, 1 teaspoon sugar, a pinch of salt and cook slowly stirring every few minutes until deep golden and sweet, about 25 to 30 minutes. Stir in 1 tablespoon balsamic vinegar if using, taste and set aside to cool.

3. Cook the mushrooms: wipe and slice 12 ounces mixed mushrooms. Heat 2 tablespoons olive oil in a separate skillet over medium high heat, add mushrooms, sprinkle with salt and pepper and 1 teaspoon thyme, and cook without crowding until well browned and any liquid is evaporated, about 8 to 10 minutes. Set aside to cool so they wont make the crust soggy.

4. Preheat oven to 400 F 200 C and line a baking sheet with parchment paper.

5. Roll out the chilled dough on a lightly floured surface or between parchment to about 11 to 12 inches round and transfer to the prepared sheet. If dough is warm chill 10 minutes so it holds shape.

6. Assemble: beat the large egg and brush a thin layer of it on the center of the dough or spread 1 to 2 tablespoons Dijon mustard if using for more flavor. Pile the caramelized onions in the center leaving a 2 to 3 inch border, top with the browned mushrooms and scatter 4 ounces crumbled Gorgonzola evenly over the top. Sprinkle a little thyme, salt and pepper.

7. Fold the edges of the dough up around the filling, overlapping in places and pressing gently so it stays. Brush the exposed crust with the remaining beaten egg and if you like sprinkle flaky sea salt.

8. Bake on the middle rack until crust is golden and filling is bubbly, about 30 to 35 minutes. If edges brown too fast tent loosely with foil and continue baking.

9. Let the galette cool on the pan 10 minutes before slicing so the cheese sets a bit. Serve warm or at room temperature with an extra drizzle of good olive oil if you want.

Equipment Needed

1. Large mixing bowl, for the dough and mixing
2. Pastry cutter or two forks to cut in the butter
3. Rolling pin (or a wine bottle) and a lightly floured surface
4. Two skillets, one wide for onions and one for mushrooms
5. Baking sheet lined with parchment paper
6. Sharp knife and cutting board for slicing onions and mushrooms
7. Pastry brush for the egg wash
8. Measuring cups and spoons plus a kitchen scale if you got one
9. Wooden spoon or spatula to stir and scrape the pans

FAQ

How do I keep the crust flaky and not tough?

Keep the butter very cold and cut into small cubes, work the dough just until it holds, use 3 to 5 tablespoons ice water as needed, then chill the dough at least 30 minutes. Don’t overwork it or it'll get tough, and bake on a hot sheet for a crisp bottom.

My onions won't caramelize, what am I doing wrong?

Cook them low to medium heat in butter plus a splash of oil, stir every few minutes and be patient 25 to 40 minutes until deep brown. Add the teaspoon of sugar and a little balsamic near the end to speed color and boost flavor if you want.

The mushrooms release too much liquid and make the galette soggy, how fix that?

Sear mushrooms over medium high heat in batches so they brown and the moisture evaporates, or roast them first. Drain on paper towels, season after cooking, and don’t pile them on the crust wet.

Can I swap the Gorgonzola or leave it out?

Yes, swap for another blue like Stilton, or use goat cheese, feta, or a milder cheese like Gruyere if you prefer. If you skip cheese, smear the Dijon mustard on the dough and add extra herbs or salt to keep the flavor up.

Do I need to blind bake the crust first?

Not usually, the filling is fairly dry so you can assemble and bake straight away, but if you worry about a soggy bottom, prebake for 8 to 10 minutes or bake on a preheated sheet to help crisp the base.

How do I store and reheat leftovers so they stay good?

Keep cooled galette in the fridge up to 2 days in an airtight container, reheat in a 325 F oven for 10 to 15 minutes until warmed through. Avoid the microwave or it gets soggy, and you can freeze slices wrapped tight for longer storage.

Mushroom Galette With Gorgonzola And Caramelized Onions. Recipe Substitutions and Variations

All purpose flour: swap 1:1 with pastry flour for a flakier, more tender crust. If you wanna go whole wheat, use half whole wheat pastry flour and half all purpose, expect a denser crust and maybe add 1 tbsp more ice water.
Cold unsalted butter: use chilled vegetable shortening 1:1 for extra flake but less buttery flavor, or do half butter half shortening to keep the taste. Chilled coconut oil works too 1:1, but it might lend a faint coconut note.
Gorgonzola: substitute another blue like Stilton or Roquefort for a similar punch, or use chèvre (goat cheese) for a milder, creamier tang. If you pick goat cheese, taste for salt and maybe add a pinch.
Mixed mushrooms: use other mushrooms you can find like oyster, button, or portobello. For a mushroom-free twist try roasted eggplant or thinly sliced zucchini, roast first so it doesn’t make the crust soggy.

Pro Tips

1) Keep the butter and dough cold. Cut the butter into pea sized bits, work it as little as possible, then chill the disc at least 30 minutes. If the dough gets warm while rolling, pop it back in the fridge for 10 to 15 minutes or the crust will be tough and shrink.

2) Stop a soggy bottom: cook mushrooms until all their liquid has evaporated and let them cool on paper towels. Dont crowd the pan when browning or they will steam. You can also lightly brush the center of the rolled dough with the beaten egg or a thin smear of mustard as a moisture barrier.

3) Caramelize the onions slowly, dont rush it. Use a wide pan, low to medium low heat and stir only every few minutes so they get deep brown flavor. A splash of balsamic or even a teaspoon of water to deglaze at the end lifts the browned bits and makes them taste richer.

4) Bake smart and rest: preheat the oven and put the galette on a hot baking sheet or pizza stone for a crisper bottom. If the edges brown too fast, tent loosely with foil and keep baking. Let the galette sit 8 to 12 minutes after it comes out so the cheese firms up and the filling wont run when you slice.

Mushroom Galette With Gorgonzola And Caramelized Onions. Recipe

Recipe by Francis Mead

0.0 from 0 votes

I wrote a Savory Galette Recipe starring mushrooms and a clever pastry fold that hides an unexpected layer of flavor.

Servings

servings

Calories

416

kcal

Equipment: 1. Large mixing bowl, for the dough and mixing
2. Pastry cutter or two forks to cut in the butter
3. Rolling pin (or a wine bottle) and a lightly floured surface
4. Two skillets, one wide for onions and one for mushrooms
5. Baking sheet lined with parchment paper
6. Sharp knife and cutting board for slicing onions and mushrooms
7. Pastry brush for the egg wash
8. Measuring cups and spoons plus a kitchen scale if you got one
9. Wooden spoon or spatula to stir and scrape the pans

Ingredients

1 1/4 cups all purpose flour (about 150 g)
1/4 teaspoon fine salt
1 tablespoon granulated sugar (optional)
8 tablespoons unsalted butter cold and cubed (about 115 g)
3 to 5 tablespoons ice cold water
1 large egg
12 ounces mixed mushrooms like cremini and shiitake sliced (about 340 g)
2 tablespoons olive oil
2 medium yellow onions thinly sliced (about 3 cups)
2 tablespoons unsalted butter
1 teaspoon granulated sugar
1 tablespoon balsamic vinegar optional
4 ounces Gorgonzola cheese crumbled (about 115 g)
1 to 2 tablespoons Dijon mustard optional
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1 tablespoon olive oil
Flaky sea salt optional

Directions

Make the dough: in a bowl stir together 1 1/4 cups flour, 1/4 teaspoon salt and 1 tablespoon sugar if using. Cut in 8 tablespoons cold cubed butter with a pastry cutter or two forks until mixture looks like coarse crumbs with pea size bits. Add 3 tablespoons ice cold water a tablespoon at a time and mix until it just holds together. Shape into a disc, wrap and chill at least 30 minutes.
Caramelize the onions: heat 2 tablespoons butter and 1 tablespoon olive oil in a wide skillet over medium low heat. Add 2 thinly sliced yellow onions, 1 teaspoon sugar, a pinch of salt and cook slowly stirring every few minutes until deep golden and sweet, about 25 to 30 minutes. Stir in 1 tablespoon balsamic vinegar if using, taste and set aside to cool.
Cook the mushrooms: wipe and slice 12 ounces mixed mushrooms. Heat 2 tablespoons olive oil in a separate skillet over medium high heat, add mushrooms, sprinkle with salt and pepper and 1 teaspoon thyme, and cook without crowding until well browned and any liquid is evaporated, about 8 to 10 minutes. Set aside to cool so they wont make the crust soggy.
Preheat oven to 400 F 200 C and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface or between parchment to about 11 to 12 inches round and transfer to the prepared sheet. If dough is warm chill 10 minutes so it holds shape.
Assemble: beat the large egg and brush a thin layer of it on the center of the dough or spread 1 to 2 tablespoons Dijon mustard if using for more flavor. Pile the caramelized onions in the center leaving a 2 to 3 inch border, top with the browned mushrooms and scatter 4 ounces crumbled Gorgonzola evenly over the top. Sprinkle a little thyme, salt and pepper.
Fold the edges of the dough up around the filling, overlapping in places and pressing gently so it stays. Brush the exposed crust with the remaining beaten egg and if you like sprinkle flaky sea salt.
Bake on the middle rack until crust is golden and filling is bubbly, about 30 to 35 minutes. If edges brown too fast tent loosely with foil and continue baking.
Let the galette cool on the pan 10 minutes before slicing so the cheese sets a bit. Serve warm or at room temperature with an extra drizzle of good olive oil if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.