Description
This Mushroom and Egg Galette is a vibrant, gluten-free and low FODMAP dish. A flaky crust filled with creamy mushrooms and Gruyere, topped with perfectly baked eggs. Ideal for brunch or a light meal, it’s easy to make and utterly delicious.
Ingredients
Scale
- 1 gluten-free pie crust (recipe link in instructions)
- 2 tablespoons olive oil
- 200 g lactose-free cream cheese
- 3 spring onions (green parts only), chopped
- 150 g canned mushrooms, sliced
- 150 g Gruyere cheese
- Salt and pepper, to taste
- 4 eggs
- 1 small egg, beaten (for brushing, optional)
Instructions
- Prepare the gluten-free pie crust (see linked recipe).
- Heat olive oil in a skillet over medium heat. Add spring onion greens and mushrooms; cook for a few minutes, stirring constantly until softened.
- Add cream cheese, salt, and pepper. Cook 1–2 minutes until cream cheese melts and mixture is combined.
- On a lightly floured surface, roll out dough into an 8-inch (20 cm) circle. Place on parchment-lined baking sheet.
- Spread Gruyere cheese over dough, leaving a ½-inch (2 cm) border.
- Spread mushroom and cream cheese mixture over the Gruyere.
- Fold dough edges over the filling, creating a rustic crust. Brush dough with beaten egg if desired.
- Bake for about 20 minutes, until the crust is lightly golden.
- Remove from oven, create a small well in the center of each galette.
- Crack an egg into each well (remove some whites if eggs are large).
- Bake for an additional 10 minutes until eggs are cooked to your liking.
- Serve warm and enjoy!
Notes
- Homemade vs. Store-Bought Crust: While the recipe suggests making the crust, a good quality pre-made gluten-free pie crust can save you time. Just ensure it’s low FODMAP if that’s a dietary concern.
- Fresh Mushrooms: Although canned mushrooms are convenient, fresh low FODMAP mushrooms (like oyster mushrooms or small amounts of common button mushrooms) can be used. Sauté them until their water evaporates and they are golden brown.
- Cheese Alternatives: If Gruyere isn’t available, another hard, low-lactose cheese like aged cheddar can be a substitute, though Gruyere offers a unique flavor profile.
- Fresh Herbs: After baking, sprinkle with fresh chopped parsley or chives for a burst of color and fresh flavor.
- Customization: For other low FODMAP fillings, think about adding a small handful of fresh spinach, thinly sliced red bell pepper (low FODMAP portion), or halved cherry tomatoes after the first bake.
- Egg Doneness: For a runny yolk, stick to the 10 minutes or slightly less. For a firmer yolk, bake a little longer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Brunch, Lunch, Savory Tart
- Method: Baked, Pastry
- Cuisine: European, French, Rustic
Nutrition
- Serving Size: 1 individual galette (½ of recipe)
- Calories: ~410 kcal
- Sugar: ~3 g
- Sodium: ~460 mg
- Fat: ~29 g
- Saturated Fat: ~13 g
- Unsaturated Fat: ~14 g
- Trans Fat: ~0 g
- Carbohydrates: ~23 g
- Fiber: ~2 g
- Protein: ~17 g
- Cholesterol: ~225 mg
Keywords: mushroom egg galette, gluten-free galette, low FODMAP, savory tart, brunch recipe, easy galette, vegetarian, rustic recipe