Caramelized Onion and Mushroom Savory Galette
Rate this:
No ratings yet
Experience a rustic tart with buttery, flaky crust that cradles a hearty blend of caramelized onions, savory mushrooms, fresh thyme, and Gruyère cheese. This vegetarian galette is rich in flavor, easy to share, and perfect for a cozy dinner, lunch, or as an elegant appetizer. Savory and satisfying, every bite delivers sweet, buttery, and earthy notes.
Prep time
40 min
Cook time
50 min
Servings
6
Calories
310 kcal
This caramelized onion and mushroom savory galette is a delightful rustic tart that combines a golden, flaky pastry with a hearty, deeply flavorful filling. Buttery pastry encases a melange of sweet caramelized onions and earthy mushrooms, enhanced with fresh thyme and a hint of balsamic vinegar for extra depth. The onions are cooked slowly until golden and sweet, then combined with sautéed mushrooms for a savory, almost meaty richness. A sprinkle of grated Gruyère cheese over the filling before folding in the pastry’s edges adds a creamy, nutty flavor and helps bind the filling. The free-form crust bakes to a golden crisp, contrasting beautifully with the soft, aromatic filling. Serve this delicious galette as a main course for a vegetarian dinner, a luxurious lunch, or slice it into wedges for an elegant appetizer at your next gathering. It’s sure to impress both vegetarians and meat-eaters alike, and can be enjoyed warm or at room temperature.
Ingredients
Servings
- 1.25 cups All-purpose flour ((160g))
- 0.5 cup Cold unsalted butter ((113g), cubed)
- 0.5 tsp Salt
- 3 tbsp Ice water (3-4 tbsp)
- 2 tbsp Olive oil
- 2 large Yellow onions (thinly sliced)
- 8 oz Cremini or button mushrooms ((225g), sliced)
- 1 tsp Fresh thyme leaves
- 2 tsp Balsamic vinegar
- Salt and pepper (to taste)
- 0.5 cup Gruyère cheese ((50g), grated)
- 1 Egg (beaten (for egg wash))
Directions
1. In a bowl, mix flour and salt. Cut in cold butter until mixture is crumbly. Gradually add ice water, mixing just until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Heat olive oil in a large skillet over medium heat. Add onions with a pinch of salt. Cook, stirring often, for 20-25 minutes until soft and deeply golden.
3. Add mushrooms and thyme. Sauté for 8-10 minutes until mushrooms are tender and any liquid is evaporated. Stir in balsamic vinegar and season with salt and pepper. Let cool slightly.
4. Preheat oven to 400°F (200°C). On a floured surface, roll dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
5. Spread the onion-mushroom mixture onto dough, leaving a 2-inch border. Sprinkle with Gruyère cheese.
6. Fold the dough edge up and over the filling, pleating as you go to form a rustic edge. Brush the crust with beaten egg.
7. Bake for 35-40 minutes until crust is golden brown. Let cool slightly before slicing and serving.
About the author
Anthony Bourdain
Culinary storytelling
Comments (0)
No comments yet. Be the first to share your thoughts!