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Milica

Mushroom and Thyme Galette Recipe

A mushroom and thyme galette is a rustic, savory pie filled with earthy mushrooms, caramelized onions, and fragrant thyme, all wrapped in a flaky pastry crust.
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Course: Main Course
Ingredients Method

Ingredients
  

For the Crust
  • 1 ¼ cups all-purpose flourFlour is the base of the dough, creating the structure for the galette.
  • 1 teaspoon sugar
  • ½ cup cold butter Cold butter helps achieve a flaky crust. For a vegan version, simply substitute with a plant-based butter alternative. or vegan butter
  • ¼ tsp salt and the same amount of ground black pepperSalt enhances the flavor of the crust.
  • 4–5 tbsp ice waterIce water brings the dough together without melting the butter, ensuring that the crust remains light and crispy.
  • 2 tablespoons shredded parmesan cheese optional ; use vegan alternative
  • 1 egg optional for brushing
For the Filling
  • 4 tbsp olive oilOlive oil is used for sautéing and adds a rich flavor to the vegetables.
  • 1 large onion, thinly slicedCaramelized onions bring sweetness and depth to the filling.
  • 3 cups mushrooms , slicedMushrooms add an earthy, meaty texture. You can use a mix of mushrooms for even more flavor. shiitake, cremini or button
  • 2 garlic cloves, mincedGarlic provides an aromatic boost that complements the thyme.
  • 1 tsp fresh thyme Thyme adds a woodsy, herbaceous note that pairs beautifully with mushrooms. or ½ tsp dried thyme
  • Salt and pepper, to tasteSeasonings that tie the filling together.
  • 1 tbsp balsamic vinegarThis adds a touch of acidity to balance out the richness of the mushrooms and onions.
  • ½ cup grated cheese Cheese like Gruyère or Parmesan can be sprinkled on top of the filling for extra richness. Vegans can use a dairy-free cheese substitute or omit it altogether. optional, for vegetarians

Method
 

Prepare the Galette Dough
  1. The first step in making a galette is preparing the dough. In a large mixing bowl, combine the all-purpose flour and salt. Then, add the cold butter, cutting it into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs. If you’re making a vegan version, use vegan butter.
  2. Next, slowly add the ice water, one tablespoon at a time. Mix after each addition, ensuring the dough begins to come together. The goal is to form a dough that holds together without being too wet. Once the dough has formed, shape it into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough helps solidify the butter, which results in a flaky crust during baking.
Caramelize the Onions
  1. While the dough is chilling, begin preparing the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally. Allow them to cook for about 15–20 minutes until they soften and become golden brown. Caramelizing the onions enhances their natural sweetness and adds depth to the galette’s filling.
  2. Once caramelized, transfer the onions to a bowl and set them aside.
Sauté the Mushrooms
  1. Using the same skillet, add the remaining tablespoon of olive oil and heat over medium-high. Add the sliced mushrooms to the pan and sauté them for about 8–10 minutes, stirring occasionally. As the mushrooms cook, they’ll release moisture, which will eventually evaporate, allowing them to brown and develop a deep, savory flavor.
  2. Add the minced garlic and thyme to the mushrooms and cook for an additional 1–2 minutes. Stir in the balsamic vinegar, letting it coat the mushrooms and onions, then remove the skillet from heat. Season the mushroom mixture with salt and pepper to taste.
Assemble the Galette
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Once the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface. Aim for a rough circle about 12 inches in diameter. Don’t worry about achieving a perfect shape — the rustic, uneven edges are part of a galette’s charm.
  2. Transfer the dough onto the prepared baking sheet. Spread the caramelized onions over the dough, leaving a 2-inch border around the edges. Next, layer the sautéed mushroom mixture over the onions. If you’re adding cheese, sprinkle it evenly over the top of the mushrooms.
Fold the Crust
  1. Carefully fold the edges of the dough over the filling, pleating it as you go to create a rustic border. The center of the galette should remain open, showcasing the delicious filling.
  2. If you’re using an egg wash, brush the edges of the crust with a beaten egg for a shiny, golden finish. For a vegan version, you can brush the crust with a bit of almond milk or skip this step entirely.
Bake the Galette
  1. Bake the galette in the preheated oven for about 35–40 minutes, or until the crust turns golden brown and the filling is bubbly. The crust should be firm and crispy. If the edges begin to brown too quickly, cover them with foil for the remainder of the baking time.
Serve and Enjoy
  1. Remove the galette from the oven and allow it to cool for about 10 minutes before slicing. This gives the filling a chance to set, making it easier to serve. Garnish with a sprinkle of fresh thyme or a drizzle of balsamic glaze for added flavor.
  2. This mushroom and thyme galette pairs well with a fresh green salad or a warm bowl of soup. It makes for a satisfying meal on its own but can also be served as a side dish for larger gatherings.