Mushroom & Onion Galette

Introduction

As an avid lover of savory dishes, I often find myself experimenting with flavors and textures that bring a little something special to the table. This Mushroom and Onion Galette, in particular, has earned its place as a family favorite. The combination of earthy mushrooms, sweet caramelized onions, and a rich, flaky puff pastry never fails to impress. Whether you serve it as a light appetizer or a hearty main course, this dish is guaranteed to satisfy any crowd. The addition of balsamic reduction and peppery arugula creates a perfect balance of richness and freshness, making each bite an unforgettable experience. It’s easy to prepare and always looks beautiful on the plate—what’s not to love? My family devours it every time I make it, and I’m sure yours will too!

Why You’ll Love This Mushroom & Onion Galette

This Mushroom and Onion Galette combines the comforting textures of a buttery, flaky crust with the deep, savory flavors of sautéed mushrooms and sweet, caramelized onions. What sets this dish apart is the combination of cheese and balsamic reduction, which elevates it from a simple tart to something extraordinary. The filling itself is rich and flavorful, with layers of shiitake, portobello, and button mushrooms, complemented by a touch of fresh thyme and garlic. The puff pastry is light yet crisp, and the drizzle of balsamic reduction on top adds a hint of sweetness that balances the earthy mushrooms. With a little bit of effort, you can create a dish that looks and tastes like something you’d find at a fine restaurant—but it’s so simple to make!

Ingredients

For the Mushroom & Onion Filling:

• 2 tablespoons unsalted butter
• 8 oz shiitake mushrooms, quartered
• 8 oz white button mushrooms, quartered
• 8 oz mini portobello mushrooms, quartered
• 1 red onion, sliced thick
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 3 sprigs fresh thyme leaves, stems removed
• 1/4 cup white wine
• 3 cloves garlic, minced
• ½ cup shredded Gruyere or smoked Gouda cheese

For the Galette:

• Flour, for surface
• 1 puff pastry sheet, room temperature
• 4 tablespoons garlic & herb Boursin cheese, room temperature
• ½ cup shredded Gruyere or smoked Gouda cheese (for topping)
• 1 egg, beaten (for egg wash)

For the Balsamic Reduction:

• ½ cup balsamic vinegar
• 3 tablespoons sugar

For Garnish:

• 1½ cups arugula
• 1 teaspoon olive oil, extra virgin

Instructions

Step 1: Preheat the Oven
Preheat the oven to 400°F (200°C).

Step 2: Make the Mushroom & Onion Filling

• In a large pot, melt the butter over medium-high heat.
• Add the onions and mushrooms, cooking until the liquid is released and evaporated, about 10–15 minutes. Drain any excess liquid.
• Stir in salt, pepper, thyme, and white wine. Cook for an additional 10 minutes, stirring occasionally, until the liquid reduces.
• Add the minced garlic and cook for 2–3 minutes, until fragrant.
• Remove from heat and stir in the shredded cheese. Let the mixture cool slightly.

Step 3: Prepare the Puff Pastry

• Lightly flour a surface and roll out the puff pastry slightly to fit the size of your baking pan.
• Transfer the puff pastry to a lined baking sheet or pan.

Step 4: Assemble the Galette

• Spread the Boursin cheese in the center of the puff pastry, leaving a border of about 2 inches.
• Top the Boursin with the mushroom and onion mixture.
• Fold the edges of the puff pastry over the filling, pleating as you go to create a rustic border, leaving the center open.
• Sprinkle the remaining shredded cheese over the top of the filling.
• Brush the exposed edges of the pastry with the beaten egg.

Step 5: Bake the Galette

• Bake in the preheated oven for 40 minutes, or until the crust is golden and crispy.
• Transfer the galette to a wire rack and let it cool for 10 minutes.

Step 6: Make the Balsamic Reduction

• While the galette bakes, combine the balsamic vinegar and sugar in a small skillet over medium-high heat.
• Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the liquid reduces by half and thickens into a syrup.

Step 7: Garnish and Serve

• Toss the arugula with olive oil in a bowl.
• Top the galette with the dressed arugula and drizzle with balsamic reduction.
• Slice into 8 portions and serve warm or at room temperature.

Nutrition Facts

• Servings: 8
• Calories per Serving: 290 kcal
• Fat: 22g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 7g
• Sodium: 340mg
• Sugar: 7g

Preparation Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 20 minutes
• Cook Time: 40–45 minutes

How to Serve

This Mushroom and Onion Galette can be served in various ways depending on the occasion:

• As a Main Course: Serve with a simple green salad and a glass of crisp white wine, such as Sauvignon Blanc or Chardonnay.
• As an Appetizer: Slice the galette into smaller wedges and serve as finger food with a tangy dipping sauce or chutney.
• With Soup: Pair with a creamy soup, like butternut squash or roasted tomato, for a comforting meal.
• For a Brunch: It’s also great as part of a brunch spread, accompanied by fresh fruit and perhaps some quiche.

Additional Tips

1. Use Mixed Mushrooms: Don’t feel limited to the mushrooms listed in the recipe. You can mix in wild mushrooms, cremini, or even oyster mushrooms for an extra flavor boost.
2. Egg Wash for Crispness: Brushing the puff pastry edges with egg wash ensures a golden, crisp finish.
3. Let the Filling Cool: Make sure to let the mushroom and onion mixture cool slightly before adding it to the pastry to avoid soggy crusts.
4. Balsamic Reduction Tip: If you prefer a sweeter finish, add a touch more sugar to the balsamic reduction for an extra-sweet kick.
5. Freezing the Galette: This galette can be assembled ahead of time and frozen. Just bake directly from frozen, adding a few extra minutes to the baking time.

FAQ Section

1. Can I make this recipe with a different type of cheese?
   Yes! You can use other cheeses like feta, goat cheese, or even sharp cheddar if you prefer.
2. Can I use store-bought puff pastry?
   Absolutely! Store-bought puff pastry is a convenient shortcut and works perfectly in this recipe.
3. Is this galette suitable for vegetarians?
   Yes, this recipe is vegetarian as it contains no meat or meat-based ingredients.
4. Can I add more vegetables to the filling?
   Yes! You can add spinach, leeks, or roasted bell peppers for added flavor and texture.
5. How do I store leftovers?
   Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
6. Can I make the balsamic reduction ahead of time?
   Yes, you can make the balsamic reduction in advance and store it in the fridge for up to a week.
7. Can I make this gluten-free?
   You can substitute the puff pastry with a gluten-free version. Just make sure it is thawed before using.
8. Can I use a different type of pastry?
   You can substitute puff pastry with phyllo dough for a lighter, crispier texture, though it may not hold the filling as well.
9. Is this recipe good for meal prepping?
   Yes, this galette is perfect for meal prep. It keeps well and can be eaten hot or cold.
10. Can I freeze the galette?
    Yes, you can freeze the assembled, uncooked galette. Bake it directly from the freezer when ready to eat.

Conclusion

This Mushroom and Onion Galette is a show-stopping dish that combines rich, savory mushrooms with sweet onions, all wrapped in a golden, buttery puff pastry. Whether served as a main dish, appetizer, or at a brunch gathering, it’s a versatile, crowd-pleasing recipe that’s simple to prepare yet full of flavor. The addition of balsamic reduction and fresh arugula adds depth and brightness to the dish, making it a perfect balance of rich and fresh. With a few easy steps, you’ll have a gourmet dish that’s perfect for any occasion. Give this recipe a try, and you’ll find it becomes a new favorite in your recipe rotation!

Print