Mushroom Gruyere Galette

Name: Mushroom Gruyere Galette
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/4 cup cold unsalted butter, cubed; 1/4 cup ice water; 2 cups mixed mushrooms, sliced; 1 tablespoon olive oil; 1 teaspoon fresh thyme; 1/2 cup Gruyere cheese, grated; Salt and pepper to taste; 1 egg, beaten (for egg wash)

Highlighted under: Global Flavors

When I first tried to create this Mushroom Gruyere Galette, I was captivated by the combination of earthy mushrooms and nutty Gruyere cheese. The flaky crust melts in my mouth while the savory filling warms my soul. I love how rustic and elegant this dish can be, making it perfect for both casual dinners and special occasions. With just a handful of ingredients, I’ve managed to create a dish that impresses my family and friends every time. Let’s dive into this delicious recipe together!

Created by

Daisy Webb

Last updated on 2026-01-07T10:34:08.188Z

During the first attempt at this Mushroom Gruyere Galette, I experimented with various mushrooms to find the perfect flavor balance. The combination of shiitake and cremini mushrooms worked beautifully, providing depth and richness. One tip I discovered is to sauté the mushrooms until the moisture evaporates; this step intensifies their flavor and prevents a soggy crust.

I also learned the importance of resting the dough before baking. It allows the gluten to relax, resulting in a perfectly flaky crust. Each bite of this galette is a symphony of textures and flavors, and I can’t wait for you to try it!

        Why You Will Love This Recipe
        Rich and earthy flavors from the mushrooms
Slice through a flaky, buttery crust
Perfect as a savory main dish or a hearty appetizer

      

Understanding the Galette Dough

The galette dough is the foundation of this recipe, providing a tender and flaky base that balances the rich filling. Using cold butter is crucial; it creates steam during baking, resulting in a light texture. If you find the dough too crumbly after mixing, add a teaspoon of ice water at a time until it holds together. Avoid overworking the dough to keep it tender.

Chilling the dough for at least 30 minutes is essential, as it relaxes the gluten, making it easier to roll out. If you are short on time, you can chill it in the freezer for about 15 minutes instead. However, chilling is paramount—don't skip it, or your dough may shrink while baking.

Sautéing the Mushrooms

Sautéing mushrooms perfectly is key to achieving a flavorful filling. Ensure your pan is hot enough to allow the mushrooms to brown and release their natural flavors. This process should take about 5-7 minutes on medium-high heat, stirring occasionally. The mushrooms should lose their moisture and be slightly caramelized when done. Timing and temperature play a significant role in developing that rich, earthy flavor.

Feel free to mix different types of mushrooms to enhance the dish’s complexity. Varieties like shiitake, cremini, or oyster can be combined for a deeper flavor profile. If you want to skip this step, pre-cooked mushrooms can be used, but I recommend sautéing for the best texture and taste.

Assembling and Baking Your Galette

When assembling, don’t worry about perfection; the rustic style of a galette is part of its charm. Aim for a circle of about 12 inches in diameter, and ensure your filling is centered with enough border to fold over without overstuffing. The Gruyere cheese should melt beautifully during baking, creating a gooey layer of flavor that complements the mushrooms and adds depth.

For a golden crust, brush the edges generously with the beaten egg, and consider sprinkling a bit of coarse salt on top before baking. Keeping an eye on the baking time is essential; every oven is different. Look for a deep golden color and a bubbly filling to ensure your galette is perfectly cooked.

Ingredients

Gather the following ingredients before starting:

Galette Dough

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold unsalted butter, cubed
1/4 cup ice water

Filling

2 cups mixed mushrooms, sliced
1 tablespoon olive oil
1 teaspoon fresh thyme
1/2 cup Gruyere cheese, grated
Salt and pepper to taste
1 egg, beaten (for egg wash)

Make sure all ingredients are fresh for the best flavor!

Instructions

Follow these steps to create your galette:

Make the Dough

In a bowl, mix flour and salt. Cut in the butter until it resembles coarse crumbs. Gradually stir in ice water until the dough forms. Chill for 30 minutes.

Prepare the Filling

Sauté mushrooms with olive oil and thyme over medium heat until moisture evaporates. Season with salt and pepper.

Assemble the Galette

Roll out the chilled dough on parchment paper into a circle. Place mushroom filling in the center, leaving a border. Sprinkle Gruyere on top. Fold edges over filling.

Bake

Brush the crust with beaten egg. Bake at 400°F (200°C) for 30-35 minutes, or until golden brown.

Let the galette cool slightly before slicing and serving. Enjoy!

Pro Tips

For an extra layer of flavor, try adding caramelized onions to the mushroom filling. They complement the Gruyere beautifully!

Making Ahead and Storage Tips

This Mushroom Gruyere Galette can be made ahead of time, making it ideal for gatherings. You can prepare the dough a day in advance and keep it wrapped in the refrigerator. The filling can also be sautéed ahead of time and stored in an airtight container in the fridge for up to two days. Just ensure to let both come to room temperature before assembling.

If you have leftovers, store them in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and the crust regains its crispness.

Variations to Try

While the mushroom and Gruyere combination is delightful, feel free to get creative with your galette! Adding sautéed spinach or leeks can elevate the dish and add nutritional benefits. You can also experiment with different types of cheese, such as feta or goat cheese, which provide a unique flavor twist.

For a burst of freshness, consider adding a sprinkle of fresh herbs like parsley or chives just before serving. This brightens the richness of the cheese and mushrooms, balancing the dish beautifully.

Troubleshooting Common Issues

If you find your crust too tough, it may be a sign of overworking the dough or not enough chilling time. Handle it as little as possible and ensure it's chilled adequately before rolling out. To remedy a dough that isn't flaky, double-check that your butter was cold and cubed, as this is vital for creating steam pockets during baking.

If your filling is too watery, ensure you sauté the mushrooms long enough to evaporate excess moisture. You can also consider adding a small amount of breadcrumbs to help soak up any liquid, preventing a soggy galette. Lastly, if the edges brown too quickly, cover them with aluminum foil and continue baking until the center is cooked through.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Fontina or Parmesan can be great alternatives to Gruyere.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Just keep it refrigerated until you're ready to use it.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the galette?

Yes, you can freeze the assembled galette before baking. Just wrap it tightly and bake from frozen, adding a few extra minutes to the cook time.