Description
This delicious Mushroom and Onion Galette combines the earthy richness of mushrooms, sweet caramelized onions, and a flaky puff pastry crust. A perfect dish for any occasion—serve it as an appetizer, light lunch, or a savory dinner! The balsamic reduction and fresh arugula topping add an incredible depth of flavor.
Ingredients
Scale
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
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Make the Mushroom & Onion Filling:
In a large pot, melt butter over medium-high heat. Add the onions and mushrooms, and cook until the liquid is released and evaporated (10-15 minutes). Drain any excess liquid.
Stir in salt, pepper, thyme, and white wine. Continue cooking for 10 minutes, until the liquid reduces.
Add garlic and cook for another 2-3 minutes, until fragrant.
Remove from heat and stir in ½ cup shredded cheese. Let the mixture cool slightly. - Prepare the Puff Pastry:
Lightly flour your surface and roll out the puff pastry to fit the size of your baking pan.
Transfer the puff pastry to a lined baking sheet or pan. - Assemble the Galette:
Spread the Boursin cheese in the center of the pastry, leaving a 2-inch border.
Top 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 on top of the filling.
Brush the exposed pastry edges with the beaten egg. - Bake the Galette:
Bake in the preheated oven for 40 minutes, or until the crust is golden and crispy.
Let the galette cool for 10 minutes on a wire rack. - Make the Balsamic Reduction:
In a small skillet over medium-high heat, combine balsamic vinegar and sugar.
Bring to a boil, then reduce heat and simmer for 10 minutes, until the liquid reduces by half and thickens into a syrup. - Garnish and Serve:
Toss arugula with olive oil.
Top the galette with the dressed arugula and drizzle with balsamic reduction.
Slice into 8 portions and serve warm or at room temperature.
Notes
- You can substitute Gruyere with other types of cheese like cheddar, feta, or goat cheese for a different flavor profile.
- This galette can be made ahead and frozen. Simply assemble it, freeze before baking, and bake directly from frozen, adding a few extra minutes to the baking time.
- For an even flakier crust, use a butter-based puff pastry, and ensure it’s cold before baking.
- You can add spinach, leeks, or bell peppers to the mushroom and onion filling for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of galette)
- Calories: 290 kcal
- Sugar: 7g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 7 g
- Cholesterol: 45mg