This mushroom galette recipe is an easy savory dish to make as an appetizer, side dish or tasty vegetarian meal.
Galettes are often desserts filled with fruits and other sweet flavors. I made a delicious cranberry and pear galette during the fall a few years ago, but this year I thought it might be fun to try making a savory mushroom galette.
This particular galette starts with a delicious buttery pate brisee. It’s really just a pie crust but the butter ratio is fairly high making the crust nice and flaky.
For the filling red onions are sauteed until they start to carmelize.
Then the mushrooms are added and cooked until most of the water has evaporated. I used baby bella mushrooms aka cremini mushrooms because they are a little meatier than white mushrooms. However, you can use any kind of mushrooms you like.
This filling goes on the center of the crust that has been brushed with olive oil and sprinkled with a little Parmesan cheese.
Then the edges of the crust are folded over and brushed with a little egg wash. (1 egg whisked with 2 tablespoons of water)
You could place the mushroom galette in the oven at this point but I couldn’t resist adding a few slices of fresh mozzarella cheese on top.
It’s a nice rustic tart that reminds you of pizza but is much heartier and looks fancy.
- 1 - medium red onion sliced thin
- 2 - 10 oz. packs of Baby Bella mushrooms - cleaned and sliced
- 4 tablespoons of olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- 8 oz fresh mozzarella sliced
- 1 egg for egg wash
- 2 cups all-purpose flour
- 2.5 sticks of cold butter (20 T) cut into small pieces
- 1 teaspoon salt
- 1 teaspoon sugar
- ice water
Preheat oven to 375 degrees
Make the Pate Brisee by combining the flour, salt, and sugar in a food processor.
Add the cut-up butter and pulse a couple of times.
Slowly add the ice water a little at a time until the mixture looks like oatmeal. Still separate but if you pinch some in your hand and gently squeeze, it sticks together.
Remove dough from processor and form into a ball. Wrap in plastic and place in the refrigerator for 1 hour.
Meanwhile, saute the onion in 2 tablespoons olive oil on medium heat for about 5 minutes until they start to carmelize.
Add the mushrooms, salt, pepper, and stir. Continue cooking until most of the water has evaporated from the mushrooms. Approximately 10 minutes. Set aside.
After 1 hour remove the dough and roll out into a rough circle about 1/4-1/8 inch thick.
Brush the dough with the remaining 2 tablespoons of olive oil in the center of the dough, leaving about a 2 inch border around the edge. Sprinkle the Parmesan cheese on top.
Next place the mushroom mixture on top of the Parmesan cheese.
Top with sliced mozzarella.
Then fold over the edges of the pate brisee and brush with an egg wash.
Bake for 30-40 until the crust is golden brown.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 402 Total Fat 26g Saturated Fat 12g Trans Fat 1g Unsaturated Fat 12g Cholesterol 98mg Sodium 710mg Carbohydrates 30g Net Carbohydrates 0g Fiber 3g Sugar 3g Sugar Alcohols 0g Protein 13g