Mushroom Gruyere Galette

Name: Mushroom Gruyere Galette
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, cold and cubed; 1 teaspoon salt; ¼ cup ice water; 2 cups mixed mushrooms, sliced; 1 cup Gruyere cheese, shredded; 1 tablespoon olive oil; 1 garlic clove, minced; 1 teaspoon fresh thyme, chopped; Salt and pepper to taste; 1 egg, beaten (for egg wash)

Highlighted under: Baking & Desserts

I can't help but smile every time I make my Mushroom Gruyere Galette. The combination of earthy mushrooms and creamy Gruyere cheese creates a comforting dish that's perfect for any occasion. It's surprisingly easy to whip up, and I love using a buttery, flaky crust that cradles the delicious filling. Whether I'm serving it at a gathering or enjoying it on a quiet evening, this galette never fails to impress. Plus, I appreciate how versatile it is—perfect warm or at room temperature!

Created by

Ivy Richardson

Last updated on 2026-01-10T01:52:11.918Z

When I first tried experimenting with galettes, I was amazed by how simple yet elegant they can be. I decided to combine sautéed mushrooms with Gruyere cheese, which transformed the galette into a savory masterpiece. Every bite feels like a culinary adventure, showcasing the rich flavors of the ingredients I love.

I found that using a mix of mushrooms, like cremini and shiitake, adds depth to the dish. Additionally, I like to sprinkle a hint of fresh thyme before baking—it really elevates the overall taste and makes for a delightful aroma that fills the kitchen!

        Why You Will Love This Recipe
        Earthy, hearty flavors that satisfy every palate
A flaky, buttery crust that complements the rich filling
Can be served warm or at room temperature, perfect for any meal

      

Mastering the Dough

The key to achieving a perfectly flaky galette crust lies in how you handle the butter. When cutting in the cold butter, aim for a mixture that resembles small peas rather than fully blended. This technique creates pockets of butter that will steam in the oven, leading to a desirable flaky texture. Remember, keeping the dough cold is crucial—this prevents the fat from melting before baking, which would compromise flakiness.

After mixing the dough, it’s important to let it rest in the refrigerator. This not only makes it easier to roll out but also helps develop gluten, giving the crust structure without becoming tough. I recommend chilling the dough for at least 30 minutes, but an hour is even better if you have the time.

Sautéing the Mushrooms

When preparing the mushroom filling, selecting a mix of different mushrooms can enhance the flavor complexity of your galette. Shiitake, cremini, and button mushrooms all complement each other nicely, providing varying textures and tastes. Sauté them over medium heat until they are golden and their moisture has evaporated, which should take about 5-7 minutes. This concentration of flavor is essential before combining them with the cheese.

Adding garlic and fresh thyme to the mushrooms infuses the filling with aromatic notes. Be cautious not to burn the garlic; sauté it for just 30 seconds before adding the mushrooms. This preserves its flavor while allowing the mushrooms to soak up its essence.

Serving and Variations

One of the wonderful aspects of this Mushroom Gruyere Galette is its versatility in serving. It can be enjoyed warm right out of the oven, or it can be left to cool and served at room temperature, making it a great option for picnics or gatherings. I often serve it alongside a fresh salad for a complete meal or as a unique appetizer cut into smaller wedges.

Feel free to customize the filling according to your preferences. You can swap Gruyere for other cheeses like fontina or cheddar if you're looking for different flavor profiles. Add other vegetables like spinach or even some roasted red peppers for added color and nutrition. Just keep in mind to sauté any added vegetables to avoid excess moisture, which can make the crust soggy.

Ingredients

Gather the following ingredients to create your Mushroom Gruyere Galette:

For the Galette

1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
1 teaspoon salt
¼ cup ice water

For the Filling

2 cups mixed mushrooms, sliced
1 cup Gruyere cheese, shredded
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
1 egg, beaten (for egg wash)

Make sure to have everything prepped before you start assembling your galette!

Instructions

Follow these steps to create your delicious Mushroom Gruyere Galette:

Make the Dough

In a bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Then, add the sliced mushrooms, thyme, salt, and pepper. Cook until the mushrooms are tender and liquid evaporates, about 5-7 minutes.

Assemble the Galette

Preheat your oven to 400°F (200°C). Roll out the dough on a floured surface to a 12-inch circle. Transfer to a baking sheet. Sprinkle Gruyere cheese in the center, leaving a 2-inch border. Top with sautéed mushrooms, then fold edges of the dough over the filling.

Bake the Galette

Brush the edges of the galette with beaten egg. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool slightly before slicing.

Enjoy your Mushroom Gruyere Galette warm or at room temperature!

Pro Tips

For an extra flavor boost, consider adding a splash of white wine to the mushrooms while they cook or incorporating diced onions for additional sweetness.

Storage Tips

If you have leftover galette, store it in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This method helps restore the crispness of the crust, unlike microwaving, which can make it tough.

For longer storage, consider freezing your assembled, unbaked galette. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to two months. When ready to bake, there’s no need to thaw—just add a few extra minutes to the baking time for a perfectly fresh galette.

Troubleshooting

If your galette crust isn’t as flaky as desired, it might be due to overworking the dough or not using sufficiently cold ingredients. Remember to handle the dough gently and avoid excessive kneading. If you notice it’s becoming too warm while rolling out, pop it back in the fridge for a few minutes to chill.

Another common issue is a soggy bottom crust. To prevent this, sprinkle a light layer of flour or cornmeal on the baking sheet before placing the galette on it. This acts as a barrier, absorbing moisture and keeping the crust crisp. Additionally, ensure your mushroom filling isn't overly moist before assembling.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes! You can prepare the dough a day in advance. Just wrap it well and keep it in the fridge until you're ready to use.

→ What other cheeses work well in this recipe?

Besides Gruyere, you can experiment with cheeses like fontina, mozzarella, or goat cheese for different flavors.

→ Can I use frozen vegetables instead of fresh mushrooms?

Fresh mushrooms are recommended for the best texture and flavor, but if you’re short on time, frozen mushrooms can work in a pinch.

→ How do I store leftovers?

Store any leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven before serving for the best texture.