Wild Mushroom and Gruyère Galette

Why You’ll Love This Recipe

This galette is the definition of effortless elegance. The flaky pastry encases a deeply savory filling that’s layered with mushrooms sautéed in garlic and herbs, then paired with the creamy, slightly sharp flavor of Gruyère cheese. It’s a perfect make-ahead dish that looks impressive yet comes together with simple techniques and wholesome ingredients. Whether for a brunch, wine night, or holiday table, this galette is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour
• Unsalted butter (cold, cubed)
• Salt
• Ice water
• (or use pre-made pie crust or puff pastry for convenience)

For the filling:

• Wild mushrooms (such as cremini, shiitake, oyster, or chanterelle – cleaned and sliced)
• Olive oil or butter
• Garlic (minced)
• Shallots or onion (finely chopped)
• Fresh thyme or rosemary
• Salt and black pepper
• Gruyère cheese (shredded)
• Ricotta or crème fraîche (optional for added creaminess)
• Egg (for egg wash)

Directions

1. Prepare the crust:
   • In a food processor or bowl, combine flour and salt. Add cold butter and pulse or cut in until mixture resembles coarse crumbs.
   • Add ice water a tablespoon at a time until dough holds together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Make the mushroom filling:
   • In a large skillet, heat olive oil or butter over medium heat. Sauté shallots until soft, about 3 minutes.
   • Add garlic and mushrooms. Cook until mushrooms release their moisture and begin to brown, about 8–10 minutes.
   • Stir in fresh thyme, salt, and pepper to taste. Remove from heat and cool slightly.
3. Assemble the galette:
   • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • On a floured surface, roll out chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.
   • Spread a thin layer of ricotta or crème fraîche over the center, leaving a 2-inch border.
   • Spoon the mushroom mixture evenly over the base. Top with shredded Gruyère.
   • Fold the edges of the dough over the filling, pleating as you go to form a rustic crust.
   • Brush the crust with beaten egg for a golden finish.
4. Bake:
   • Bake for 30–35 minutes, or until the crust is golden brown and the cheese is bubbly.
   • Cool slightly before slicing and serving.

Servings and timing

This recipe serves 6 people.
Preparation time: 25 minutes
Chilling time: 30 minutes
Cooking time: 35 minutes
Total time: 1 hour 30 minutes

Variations

• Add greens: Mix in sautéed spinach or kale with the mushroom filling.
• Cheese swap: Use Fontina, Swiss, or goat cheese instead of Gruyère.
• Make it mini: Create individual galettes for a party-ready appetizer.
• Gluten-free crust: Use a gluten-free flour blend or pre-made gluten-free crust.
• Add truffle oil: Drizzle a small amount over the galette before serving for an earthy boost.

Storage/Reheating

Store leftover galette in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 350°F oven for 10–15 minutes until heated through and crisp.
Freezing is not recommended for assembled galette, but unbaked crust can be frozen for later use.

FAQs

What are wild mushrooms?

Wild mushrooms refer to non-standard varieties like shiitake, oyster, maitake, or chanterelle. Use a mix for best flavor and texture.

Can I use store-bought crust?

Yes, pre-made pie crust or puff pastry works beautifully and saves time.

Is Gruyère necessary?

Gruyère is ideal for its nutty flavor and meltability, but you can substitute with Swiss or Fontina cheese.

Can I make this ahead of time?

Yes, you can prepare and chill the assembled galette up to 24 hours in advance before baking.

Do I have to cook the mushrooms first?

Yes, sautéing the mushrooms removes moisture and concentrates flavor, preventing a soggy crust.

Can I freeze the dough?

Absolutely — wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before using.

How do I prevent the crust from cracking?

Chill the dough thoroughly and avoid overworking it. Patch any cracks with extra dough if needed.

What can I serve this with?

A simple green salad or a glass of white wine makes a perfect pairing.

Can I add meat?

Yes, cooked bacon or pancetta adds great flavor alongside the mushrooms.

Can I make this vegan?

Use vegan butter, plant-based cheese, and a dairy-free crust. Skip the egg wash or use a plant-based alternative.

Conclusion

Wild Mushroom and Gruyère Galette is a showstopping dish that’s surprisingly easy to make. With its golden, flaky crust and deeply savory filling, it brings rustic charm and gourmet flavor to any occasion. Whether for brunch, a holiday appetizer, or a light dinner, this galette is sure to impress with its balanced flavors and beautiful presentation.

Wild Mushroom and Gruyère Galette

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Wild Mushroom and Gruyère Galette is a rustic French-inspired tart filled with earthy sautéed mushrooms, nutty Gruyère cheese, and baked in a flaky, golden crust. Elegant yet approachable, it’s perfect for brunch, a light dinner, or entertaining.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 30 minutes (including chilling)
• Yield: 6 servings
• Category: Appetizer, Main Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 3–4 tablespoons ice water
• 2 tablespoons olive oil or butter
• 2 shallots (or 1 small onion), finely chopped
• 2 cloves garlic, minced
• 12 ounces mixed wild mushrooms (cremini, shiitake, oyster, chanterelle), cleaned and sliced
• 1 teaspoon fresh thyme or rosemary
• Salt and black pepper, to taste
• 1/2 cup ricotta or crème fraîche (optional)
• 1 cup shredded Gruyère cheese
• 1 egg, beaten (for egg wash)

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Instructions

1. In a bowl or food processor, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time until dough holds together. Shape into a disk, wrap, and chill for at least 30 minutes.
2. Heat olive oil or butter in a skillet over medium heat. Sauté shallots until softened, about 3 minutes. Add garlic and mushrooms, cooking 8–10 minutes until browned and moisture evaporates. Stir in thyme, salt, and pepper. Cool slightly.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out dough into a 12-inch circle on a floured surface and transfer to sheet.
4. Spread ricotta or crème fraîche over the center, leaving a 2-inch border. Top with mushroom mixture and sprinkle with Gruyère.
5. Fold edges of dough over filling, pleating as needed. Brush crust with egg wash.
6. Bake 30–35 minutes until crust is golden and cheese is bubbly. Cool slightly before slicing and serving.

Notes

• Sauté mushrooms well to prevent excess moisture and soggy crust.
• Store-bought pie crust or puff pastry can be used as a shortcut.
• Add spinach, kale, or bacon for variations.
• For a gourmet touch, drizzle with truffle oil before serving.
• Best served warm with a green salad or wine pairing.

Nutrition

• Serving Size: 1 slice (1/6 galette)
• Calories: 310
• Sugar: 3g
• Sodium: 310mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 65mg