Description
A rustic, savory galette featuring a golden, flaky crust filled with earthy cremini mushrooms, vibrant sun-dried tomatoes, and a creamy Parmesan sauce. Perfect for a cozy meal or elegant appetizer
Ingredients
For the Crust (or use store-bought): 180 g all-purpose flour 115 g cold unsalted butter, cubed ½ tsp salt 4–5 tbsp cold water
For the Filling: 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, minced 250 g cremini mushrooms, sliced 100 g baby spinach 4–5 sun-dried tomatoes in oil, finely chopped 100 ml heavy cream 2 tbsp grated Parmesan cheese (plus extra for topping) Salt & pepper, to taste Fresh thyme or oregano (optional)
For Assembly: 1 egg, beaten (for egg wash) Extra-grated Parmesan Flaky salt or black pepper, for garnish
Instructions
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- Prepare the Dough (if homemade): In a large bowl, combine the all-purpose flour, ½ teaspoon salt, and the cold unsalted butter cubes. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Shape the dough into a flat disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
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- Cook the Filling: While the dough chills, prepare the filling. Heat the olive oil in a large skillet or frying pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, or until it softens and becomes translucent. Stir in the minced garlic and sliced cremini mushrooms. Continue to cook, stirring occasionally, until the mushrooms are golden brown and tender, about 8-10 minutes. Finally, add the baby spinach and cook just until it wilts, about 1-2 minutes.
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- Create the Sauce: To the skillet with the cooked mushrooms and spinach, add the finely chopped sun-dried tomatoes and heavy cream. Stir everything together and bring the mixture to a gentle simmer. Let it simmer for 2–3 minutes, allowing the sauce to thicken slightly. Remove from heat and stir in the 2 tablespoons of grated Parmesan cheese. Season the filling generously with salt and black pepper to taste. If using, stir in fresh thyme or oregano. Let the filling cool slightly while you prepare the dough.
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- Assemble the Galette: Preheat your oven to 200°C (390°F). On a lightly floured surface or directly on a sheet of parchment paper, roll out the chilled dough into a rough, rustic circle approximately 12 inches (30 cm) in diameter. Carefully transfer the parchment paper with the dough onto a baking sheet. Spoon the cooled filling evenly into the center of the rolled-out dough, leaving a clear border of about 4–5 cm (1.5 to 2 inches) around the edges. Gently fold the edges of the dough inward over the filling, pleating as needed to create a rustic, free-form border.
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- Bake: In a small bowl, lightly beat the egg for the egg wash. Brush the folded crust edges of the galette generously with the beaten egg. Sprinkle extra grated Parmesan cheese over the egg-washed crust. Bake in the preheated oven for 30–35 minutes, or until the crust is beautifully golden brown and the filling is bubbling invitingly.
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- Serve Warm: Once baked, remove the galette from the oven and let it cool on the baking sheet for a few minutes before transferring it to a serving plate. Garnish with a sprinkle of fresh thyme or cracked black pepper and flaky salt for added flavor and visual appeal. Slice and serve warm.
Notes
- Dough Success: If making your own dough, resist the urge to add too much water. The dough should be just cohesive, not sticky. Don’t overwork it!
- Chill Time: Don’t skip the dough chilling. It makes the dough easier to roll and helps achieve a flakier crust.
- Avoid Soggy Bottom: Ensure your mushroom filling is not too wet before adding it to the crust. Simmer it sufficiently to reduce excess liquid.
- Customization: Feel free to add other vegetables like bell peppers or zucchini. Different cheeses like goat cheese or Gruyère also work well.
- Serving Suggestions: Serve this galette warm on its own, with a simple green salad, or a light soup for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: European
Nutrition
- Serving Size: ~1/6 galette (environ 180-200 g)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 45 mg
Keywords: Mushroom Galette, Sun-Dried Tomato Galette, Savory Galette, Vegetarian Galette, Easy Galette, Rustic Tart, Mushroom Tart, Dinner Recipe, Lunch Recipe