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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.

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)

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

Find it online: https://thefamilycooking.com/wild-mushroom-and-gruyere-galette/