Savory Mushroom and Gruyère Galette

Rustic, earthy, and buttery, this free-form tart is impressive without any fuss.

This galette captures everything wonderful about mushrooms and cheese, wrapped in a tender, flaky crust. Sautéed mushrooms cook down with garlic and herbs until deeply savory, then get layered into a simple pastry and baked until the edges are golden. It looks artisanal and dramatic but comes together with minimal effort. It works as a main with salad or as a shareable starter.

Ingredients

For the crust:
• 1 ¼ cups all purpose flour
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 4 tablespoons ice water

For the filling:
• 1 pound mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 teaspoon thyme
• Salt and pepper
• 1 cup shredded Gruyère
• 1 egg, beaten

Instructions

1. Make the crust by mixing flour and salt, cutting in cold butter, and adding water until dough forms. Chill 30 minutes.

2. Heat oil and butter in a skillet. Add mushrooms, salt, pepper, garlic, and thyme. Cook until browned and most moisture evaporates. Cool slightly.

3. Heat oven to 400 degrees.

4. Roll dough into a circle and transfer to a sheet pan.

5. Scatter Gruyère in the center, leaving a 2 inch border. Top with mushrooms.

6. Fold edges over filling and brush crust with egg.

7. Bake 30 to 35 minutes until golden.

What I Cook This With

Here are the exact tools that make this galette come together smoothly. Use these links to create your Amazon affiliate URLs tomorrow.

• Reliable half sheet pan that bakes evenly and gives the crust great color

• French-style rolling pin that makes shaping rustic dough easier

• Stainless steel box grater for perfect Gruyère shreds