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Mushroom & Onion Galette

Mushroom & Onion Galette: A Comforting Savory Delight

Enjoy the delightful Mushroom & Onion Galette with its flaky crust and rich filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Quick Meals
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Unsalted Butter or olive oil for dairy-free
  • 8 ounce Shiitake Mushrooms can be substituted with cremini mushrooms
  • 8 ounce White Button Mushrooms replace with any preferred mushroom variety
  • 8 ounce Mini Portobello Mushrooms use any combination of mushrooms
  • 1 medium Red Onion yellow onion can work as a substitute
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
  • 2 teaspoons Fresh Thyme dried thyme can be used (1 tsp)
  • 1/2 cup White Wine use vegetable broth for a non-alcoholic option
  • 2 cloves Garlic minced
  • 4 ounce Garlic & Herb Boursin Cheese cream cheese or goat cheese can be used as alternatives
  • 1 cup Shredded Gruyere or Smoked Gouda any melting cheese can be a suitable substitute
For the Pastry
  • 1 package Puff Pastry or homemade pie crust
  • 1 large Egg for egg wash, omit for vegan version
For the Balsamic Reduction
  • 1/2 cup Balsamic Vinegar
  • 1 tablespoon Sugar honey can replace sugar if desired
For the Garnish
  • 2 cups Arugula or spinach/mixed greens
  • 2 tablespoons Extra Virgin Olive Oil any quality oil can work

Equipment

  • baking sheet
  • large pot
  • Rolling Pin
  • Small skillet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. Melt butter in a large pot over medium-high heat, then add onions and mushrooms. Cook for 10-15 minutes until softened.
  3. Stir in salt, pepper, and thyme. Pour in white wine, let simmer for 10 minutes, then add minced garlic in the last 2-3 minutes.
  4. Roll out puff pastry into a circle on a floured surface and transfer to prepared baking sheet.
  5. Spread boursin cheese on puff pastry, pile mushroom mixture on top, and fold pastry edges creating a rustic edge.
  6. Sprinkle remaining cheese on top and brush edges with egg wash.
  7. Bake for about 40 minutes until golden brown. Let cool for 10 minutes before serving.
  8. Prepare balsamic reduction by simmering balsamic vinegar and sugar in a skillet for 10 minutes until thickened.
  9. Toss arugula with olive oil and salt. Garnish galette with dressed arugula and drizzle with balsamic reduction.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

For best results, serve the galette right after drizzling with balsamic reduction. Leftovers can be stored in the fridge for up to 3 days.

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