Real Recipes From Real Home Cooks ®

wild mushroom galette

Recipe by
barbara lentz
beulah, MI

This is like a flatbread pizza only with a denser.

yield 4 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For wild mushroom galette

  • 3 c
    wild mushrooms
  • 3 Tbsp
  • 1 md
    shallot diced
  • salt and pepper
  • 1/3 c
    creme fraiche
  • 1/2 tsp
    fresh thyme
  • 1 c
    gruyere cheese shredded
  • 1
    egg for wash
  • 2 1/2 c
  • 2 Tbsp
  • 1 tsp
  • 1 Tbsp
    each fresh chives, thyme, and parsley minced
  • 12 Tbsp
    cold butter sliced

How To Make wild mushroom galette

  • 1
    Crust In a large mixing bowl which the flour, sugar, salt, chives, thyme, and parsley. With a pastry cutter or fork work the butter in one piece at a time to make pea like crumbles. Add 6 tbsp cold water and mix until well incorporated.Form the dough into a flat circle. Wrap in plastic wrap and chill in the fridge for at least 20 minutes.
  • 2
    While the dough is chilling. Clean the mushrooms and slice them. Melt the butter in a skillet and add the shallot and saute 3 minutes. Add the mushroooms and cook 5 to 7 minutes. Season with salt and pepperl. Turn off heat and set aside.
  • 3
    Preheat oven 400 degrees. On a lightly floured surface roll the dough into a 15 inch circle abou 1/4 inch thick. Transfer to a parchment lined baking sheet.
  • 4
    Spread the creme fraiche onto the crust starting in the middle and work out leaving a 2 inch border.
  • 5
    With a slotted spoon add the mushroom mixture evenly over the creme fraiche. Add the gruyere cheese and fresh thyme.
  • 6
    Fold the border up over the filling. Whisk the egg with 2 tbsp water. Brush over the dough rim.
  • 7
    Bake about 45 minutes.

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