A rustic mushroom and Gruyere galette looks beautiful and comes together quickly once you get the hang of it, and it’s a great use for your freshly made classic pie crust! This particular galette uses caramelized onions which can take time, but you can substitute the onions and mushrooms for summer squash and sweet corn and suddenly the 40 minute cook time is the longest part of this recipe.
It’s also a great way to use up seasonal farm share vegetables and can easily change with the seasons.
Other filling ideas:
- Thinly sliced summer squash, sweet corn cut off the cob, and feta or goat cheese. (None of those need to be cooked before being added to the tart dough and baked.)
- Heirloom tomatoes and goat cheese.
- Autumn apples and cinnamon.
Rustic Mushroom and Gruyere Galette
April 30, 2022
: 4
: 30 min
: 1 hr 20 min
: 1 hr 50 min
Ingredients
- 1 classic pie crust, chilled and rolled flat
- 1 tablespoon butter
- 2 tablespoons olive oil, divided
- 2 medium onions, thinly sliced
- Kosher salt, to taste
- 1 teaspoon sugar
- Freshly ground black pepper, to taste
- 2 garlic cloves, thinly sliced
- 1 tablespoon rosemary, chopped
- 4 ounces Gruyere, shredded
- 10 ounces mushrooms, sliced or ripped into small pieces (button, oyster, cremini, chanterelle, etc., but avoid large meaty mushrooms like portobello)
- 1 egg, cracked and mixed in a bowl for an egg wash
Directions
- Step 1 Heat the butter and a tablespoon of oil in a pan over medium-low. Add onions, sprinkle with salt, and cook, covered, until they become translucent, about 10 minutes.
- Step 2 Remove the lid, sprinkle a teaspoon of sugar over the onions. (This will help bring out a nice brown color as they cook.) Add pepper and continue to cook, stirring occasionally until the onions are beautifully brown and smell amazing, about 20 minutes.
- Step 3 Near the end of caramelizing the onions, toss the garlic in and stir. Then, mix in the rosemary and cheese, and remove from heat.
- Step 4 To cook the mushrooms, choose a pan large enough to allow the mushrooms space. Crowded mushrooms don’t brown. Bring the pan to medium heat and add the remaining olive oil. Sauté the mushrooms, stirring occasionally. You will see them release their water and then brown. Lightly salt and remove from heat.
- Step 5 Preheat oven to 375°F
- Step 6 Prepare a baking sheet with either parchment paper or butter.
- Step 7 Roll out your dough. We aim for a diameter of roughly 15 inches. This will give you a 9 inch galette with about 3 inches all around to fold over. You want the dough to be quite thin. Maybe ¼ centimeter or the thickness of a cloth napkin.
- Step 8 Spread your caramelized onions in the center of the dough, making a nice circle, which will be the base of the galette. Again, we are thinking of a circle about 9 inches in diameter with a 3 inch edge all around.
- Step 9 Spread the mushrooms over the onions. Sprinkle any extra rosemary on top. Also, if you have parmesan lying around this can be nice sprinkled on top.
- Step 10 Fold the edges of the dough up over the edge of your filling, creating a rustic looking tart.
- Step 11 Brush the egg wash over the top of the dough. This adds a beautiful color. You can also sprinkle the dough with some Maldon salt if you have it.
- Step 12 Bake until brown and the dough is crisp. The fillings are already cooked, so this step is about cooking the dough.
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