BAKING
Wild Mushroom & Thyme Galette
A free-form mushroom galette pairs buttery pastry with browned mushrooms, thyme and a little Gruyère. Keep the pastry cool and the filling dry for a crisp base.
Gather what you need
Ingredients
NUTRITION
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 10.0 g
- Fat
- 22.0 g
- Carbs
- 29.0 g
Estimated values per serving.
Ingredient Visual Board
View Ingredients Image
The visual board and instructions describe the original recipe for 6 servings. Use the adjusted checklist amounts when changing servings.
From the kitchen
Instructions
Pulse or rub the flour and cold butter together until the mixture has pea-size pieces. Add ice water a tablespoon at a time until the dough just holds together. Shape into a disk, wrap and chill for 30 minutes.
Meanwhile, heat olive oil in a skillet over medium-high heat. Cook the mushrooms in batches until their liquid has evaporated and the edges brown. Add shallot and thyme; cook for 2 minutes, then season and cool.
Heat the oven to 200°C (400°F). Roll the dough into a rough 30 cm (12-inch) circle on parchment.
Scatter Gruyère over the center, leaving a 5 cm (2-inch) border. Spoon on the cooled mushrooms and fold the pastry edge over the filling.
Brush the pastry with beaten egg. Bake for 25–30 minutes until deeply golden. Rest for 10 minutes before slicing.
GOOD TO KNOW
Kitchen Notes
- Brown the mushrooms until the pan is dry before filling the pastry; excess moisture can soften the base.
- Chill the shaped galette for 10 minutes if the pastry feels warm before baking.
- The 90-minute total includes the 30-minute dough chill and 10-minute rest after baking. Cook and cool the mushroom filling during the dough chill; allow longer if it is not cool enough to assemble. The optional extra chill adds 10 minutes.
Storage & reheating
Storage: Refrigerate leftovers, covered, for up to 3 days.
Reheating: Reheat on a sheet pan at 180°C (350°F) until the pastry crisps and the filling is hot.
FROM SUE · PRINTABLE RECIPE
Wild Mushroom & Thyme Galette
A free-form mushroom galette pairs buttery pastry with browned mushrooms, thyme and a little Gruyère. Keep the pastry cool and the filling dry for a crisp base.
Prep: 20 minutes · Cook: 30 minutes · Total: 90 minutes · Serves: 6
Ingredients
- 190 g All-purpose flour
- 115 g Cold unsalted butter, cubed
- 4–5 tbsp Ice water
- 450 g Mixed mushrooms, sliced
- 1 tbsp Olive oil
- 1 Shallot, finely chopped
- 1 tsp Fresh thyme leaves
- 60 g Gruyère, grated
- 1 Egg, beaten
- to taste Salt and black pepper
Instructions
- Pulse or rub the flour and cold butter together until the mixture has pea-size pieces. Add ice water a tablespoon at a time until the dough just holds together. Shape into a disk, wrap and chill for 30 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Cook the mushrooms in batches until their liquid has evaporated and the edges brown. Add shallot and thyme; cook for 2 minutes, then season and cool.
- Heat the oven to 200°C (400°F). Roll the dough into a rough 30 cm (12-inch) circle on parchment.
- Scatter Gruyère over the center, leaving a 5 cm (2-inch) border. Spoon on the cooled mushrooms and fold the pastry edge over the filling.
- Brush the pastry with beaten egg. Bake for 25–30 minutes until deeply golden. Rest for 10 minutes before slicing.
Kitchen notes
- Brown the mushrooms until the pan is dry before filling the pastry; excess moisture can soften the base.
- Chill the shaped galette for 10 minutes if the pastry feels warm before baking.
- The 90-minute total includes the 30-minute dough chill and 10-minute rest after baking. Cook and cool the mushroom filling during the dough chill; allow longer if it is not cool enough to assemble. The optional extra chill adds 10 minutes.