Ingredients
For the Crust
- 2½ cups all-purpose flour, plus more for rolling
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 2 teaspoons minced chives
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced flat leaf parsley
- 12 tablespoons unsalted butter, diced and chilled
- 6 tablespoons ice water
For the Filling
- 3 tablespoons salted butter
- 1 small yellow onion, diced
- 3 cups wild mushrooms, cleaned and trimmed (such as chanterelles), sliced ¼ inch thick
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup crème fraîche
- ¾ cup shredded Gruyere cheese
- ¼ teaspoon fresh thyme leaves
For the Egg Wash
- 1 egg
- 2 tablespoons water
Instructions
- Make the crust: In a large mixing bowl, whisk together the flour, sugar, salt, chives, thyme, and parsley. Using a pastry cutter or fork, cut the chilled butter into the flour mixture until it resembles pea-sized crumbles. Gradually add the ice water, mixing gently until the dough just comes together without overworking. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.
- Prepare the filling: In a large skillet over medium heat, melt the salted butter. Add diced onions and cook, stirring, until they begin to soften, about 3 minutes. Add the sliced mushrooms, salt, and black pepper; increase heat to medium-high. Cook, stirring occasionally, until mushrooms are tender and most liquid has evaporated, about 5 to 7 minutes. Remove from heat.
- Preheat the oven: Set your oven to 400°F (200°C) and position a rack in the center. Line a baking sheet with parchment paper to prevent sticking.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a 15-inch diameter circle, approximately ¼ inch thick. Carefully transfer the dough onto the prepared baking sheet.
- Assemble the galette: Spread the crème fraîche evenly over the dough, leaving a 2-inch border around the edges. Using a slotted spoon, evenly distribute the mushroom and onion mixture on top of the crème fraîche. Sprinkle with shredded Gruyere cheese and fresh thyme leaves. Fold the dough edges over the filling, pleating as necessary to create a rustic border.
- Apply egg wash: In a small bowl, whisk together the egg and water to make an egg wash. Using a pastry brush, gently brush the egg wash over the folded dough edges to ensure a golden brown crust when baked.
- Bake: Place the galette in the oven and bake for 45-50 minutes until the crust is golden brown and flaky. If the crust starts browning too much, tent with aluminum foil to prevent burning.
- Cool and serve: Remove from the oven and let the galette cool on a wire rack for 5 minutes before slicing and serving. Enjoy warm or at room temperature.
Notes
- Use a mix of wild mushrooms for a more complex flavor profile. Chanterelles, shiitake, and cremini all work well.
- Ensure the butter for the dough is cold to create a flaky crust.
- Do not overwork the dough when mixing and rolling to keep the crust tender.
- You can prepare the dough up to 1 day in advance and keep it refrigerated until ready to use.
- The galette can be served with a simple green salad for a complete meal.
- Substitute crème fraîche with sour cream or crème fraîche alternatives if unavailable.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Savory Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
