Caramelized Onion and Mushroom Savory Galette
Sep 3
5 min read
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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.
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
- All-purpose flour — 1 1/4 cups (160g)
- Cold unsalted butter — 1/2 cup (113g), cubed
- Salt — 1/2 tsp
- Ice water — 3-4 tbsp
- Olive oil — 2 tbsp
- Yellow onions — 2 large, thinly sliced
- Cremini or button mushrooms — 8 oz (225g), sliced
- Fresh thyme leaves — 1 tsp
- Balsamic vinegar — 2 tsp
- Salt and pepper — to taste
- Gruyère cheese — 1/2 cup (50g), grated
- Egg — 1, 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.