Denise of Chez Us shares a recipe for a springtime mushroom galette that is too pretty not to be shared with guests over a weekend brunch!
I often turn to a savory galette as a dinner main when I am looking for a hearty vegetarian option. This mushroom galette recipe just happens to be a favorite around our house, and one that my husband Lenny and I created back in the cold winter months. I remade his wild mushroom version with mushrooms that are available throughout the year at most markets, making it an easy go-to recipe for everyone.
Not familiar with a galette? A galette is a French term for a flakey, free form cake or tart and is basically made with pie crust dough which you fill with either sweet or savory fillings. While it may seem like a lot of work to make the dough, roll it out, fill it, and then bake. It really doesn’t take much time at all, if you make the dough ahead of time, and place it in the fridge until ready to bake. I often make two batches of dough and freeze half for later use. When I think I will be on a time crunch for dinner, I take out the frozen dough put it in the fridge, and at the end of the day, I just roll it out and fill.
For a savory galette, I like to add fresh herbs in with the flour before mixing in the water. For this mushroom galette, I used fresh thyme, but tarragon also works nicely as both herbs pair well with earthy mushrooms. To keep up with spring and lighter meals of summer, I also added thin slices of fresh fennel, as it is also a vegetable that pairs really well with mushrooms.
Mushrooms are a staple in our kitchen, and I often have at least two varieties tucked away in the fridge for easy go-to dinners such as this mushroom galette. For this particular recipe that I am sharing today, I used cremini and white button mushrooms, as that was what was available at the market. I have also used portobello and shiitake, as well as a mixture of all four. Do whatever tickles your tastebuds. The nice thing about using mushrooms in this galette it that they add a hearty and meaty texture without the meat. Just pair with a green salad, and you are on your way to enjoying a meal that will please.
- food processor
- baking sheet
- parchment paper
- rolling pin
- pastry brush
- 2 cups all-purpose flour
- 8 ounces butter
- 1 tablespoon fresh thyme, finely minced
- 1/2 teaspoon salt
- 1/2 cup ice water
- 3 tablespoons olive oil
- 1/3 cup yellow onion, finely minced
- 3 garlic cloves, finely minced
- 1 teaspoon fresh thyme, finely minced
- 1 small fennel, fonds removed and white bulb thinly sliced
- 1/2 pound cremini mushrooms, cleaned, stem removed and thinly sliced
- 1/2 pound white mushrooms, cleaned, stem removed and thinly sliced
- 1/4 teaspoon dijon mustard
- 1 egg
- 1 tablespoon water
- 1/4 cup italian parsley, finely chopped
- 1/4 cup chives, finely chopped
- Place the flour, 1 tablespoon of thyme, salt and butter in a food processor. Pulse until crumbly.
- Drizzle in the ice water until the dough comes together.
- Knead the dough with your hands to form a large disk. Wrap in parchment paper and place in the fridge for at least 30 minutes.
- Preheat oven to 400.
- Line a baking sheet with parchment paper.
- In a large frying pan add the olive oil over medium heat. Add the onion to the pan, stir and cook until soft.
- Add the garlic and thyme, then stir, and add the fennel. Cook over medium heat until lightly caramelized, about 5 minutes.
- Toss in the mushrooms, stir and cook over medium heat for 7 minutes.
- Stir in the Dijon, then remove from the heat. Set aside.
- Lightly flour the counter top, then roll out the dough into a large circle, about 14″ – 16″ and 1/8″ thick. Transfer the dough to the baking sheet.
- Place the mushroom filling over the dough, leaving about 1/2″ border. Bring the edges of the dough up and over the filling, overlapping where need be.
- Mix the egg with the 1 tablespoon water, using a pastry brush lightly brush the edges of the dough.
- Bake the galette for 35 – 45 minutes, until the dough is golden brown.
- Remove from the oven, and let sit for 5 minutes.
- Toss the parsley and chives together, then scatter over the galette just before serving.