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- 1 pre-made pie crust (or homemade if preferred) - 300g sliced mushrooms (cremini or shiitake) - 150g grated Gruyere cheese - 2 tablespoons avocado oil - 1 tablespoon fresh thyme leaves - Salt and pepper to taste - Fresh parsley, chopped - 1 beaten egg for egg wash When making a Mushroom Gruyere Galette, you need a good mix of ingredients. The pie crust is key. You can use a pre-made one or make it yourself for that fresh touch. I love the rich flavor of sliced mushrooms, especially cremini or shiitake. They add depth to the dish. Gruyere cheese is a must. Its nutty taste melts beautifully, making it perfect for this galette. You’ll want to use avocado oil for cooking. It has a nice flavor and is great for sautéing. Fresh thyme leaves bring a lovely aroma. Don’t forget to season with salt and pepper to enhance all those flavors. For a finishing touch, fresh parsley adds color and freshness. If you want a shiny crust, brush the edges with a beaten egg. This makes the galette look even more inviting when it’s baked. Preheat the Oven Start by preheating your oven to 400°F (200°C). This helps the galette bake evenly. Sauté the Vegetables In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small thinly sliced onion and 2 minced garlic cloves. Sauté until the onion is soft and clear, about 5 minutes. Cook the Mushrooms Now, add 300g of sliced mushrooms to the skillet. Cook for 8 to 10 minutes until they are tender. Stir in 1 tablespoon of fresh thyme leaves, salt, and pepper to taste. Remove from heat and let it cool a bit. Roll Out the Pie Crust On a floured surface, roll out 1 pre-made pie crust into a rough circle, about 12 inches wide. Carefully place it on a baking sheet lined with parchment paper. Layer Cheese and Filling Sprinkle half of 150g grated Gruyere cheese over the crust, leaving a 2-inch border. Spoon the mushroom mix on top, then add the rest of the Gruyere cheese. Fold the Edges Gently fold the crust edges over the filling. Pleat it to create a rustic look, leaving the center open. Apply Egg Wash Brush the edges with a beaten egg. This will give it a lovely golden color. Bake the Galette Place the galette in the preheated oven. Bake for 25 to 30 minutes until the crust is golden and flaky, and the cheese is bubbly. Cool and Serve Once baked, take it out and let it cool for a few minutes. Garnish with chopped fresh parsley before slicing. Enjoy the delicious flavors! To make a great galette, start with chilled ingredients. Cold butter or oil helps the crust stay flaky. Use cold water when mixing the dough. Keep everything cool, and your crust will be light and crispy. Next, don’t overwork the dough. Mix just until combined. If you knead too much, the crust can become tough. Gently shape it instead. This way, you keep the texture you want. You can enhance the flavor of your Mushroom Gruyere Galette by experimenting with herbs. Fresh thyme makes a lovely addition, but feel free to try rosemary or sage. These herbs add depth and aroma. Adding different cheeses can also elevate the dish. While Gruyere is rich and nutty, cheeses like Fontina or mozzarella can work well too. Mix and match to find your favorite combination. For serving, slice the galette into wedges. This makes it easy for guests to enjoy. Pair it with a light salad for a complete meal. For plating, use a simple white plate to show off the galette's golden crust. Sprinkle fresh parsley on top for a pop of color. A drizzle of olive oil around the plate adds a nice touch. Enjoy your beautiful dish! {{image_2}} You can easily make this galette even more colorful and healthy. Try adding spinach or kale to the filling. Just sauté them with the onions and garlic until they wilt. You can also use seasonal vegetables like zucchini or bell peppers. These additions will add more flavor and nutrients to your dish. If you want to mix things up, consider using Fontina or mozzarella instead of Gruyere. These cheeses melt well and add a creamy texture. For those who prefer dairy-free options, try cashew cheese or almond-based cheese. They can provide a nice flavor while keeping the dish vegan-friendly. Feel free to play with the flavors of your galette. For a spicy version, add a pinch of chili flakes to the filling. This will give it a nice kick. If you prefer something sweeter, try adding caramelized onions. Cook them slowly until they are golden and sweet. This twist will balance the savory mushrooms perfectly. To keep your galette fresh, store leftovers in airtight containers. This helps prevent moisture loss and keeps flavors intact. Make sure to let the galette cool before sealing it up. Store the container in the refrigerator. Proper storage can extend the life of your delicious dish for up to three days. When you're ready to enjoy your galette again, reheating it properly is key. The oven is the best method for reheating. Preheat your oven to 350°F (175°C). Place the galette on a baking sheet and heat for about 10-15 minutes. This ensures the crust stays crispy and the cheese melts perfectly. If you need to use a microwave, be cautious. Heat in short bursts of 15-20 seconds, checking often. Remember, the microwave may make the crust soft. If you want to keep your galette longer, freezing is a great option. First, let it cool completely. Wrap the galette tightly in plastic wrap. Then, place it in a freezer-safe bag. It can last up to three months in the freezer. When you're ready to eat, you can reheat from frozen. Just preheat your oven to 375°F (190°C) and bake for about 30-35 minutes. This will help revive that crispy crust and warm filling. A galette is a flat, round pastry. It has a rustic look and is easy to make. Unlike pies, galettes do not need a pie dish. You simply fold the edges over the filling. This gives them a free-form shape. Galettes can be sweet or savory. They allow for many filling choices, making them fun to create. Yes, you can easily make this recipe vegetarian. Simply skip any meat. Use more mushrooms or add other veggies like spinach or zucchini. This keeps the dish full of flavor. You can also swap out the Gruyere cheese with a plant-based cheese if you like. For the best flavor and texture, I recommend using cremini or shiitake mushrooms. Cremini mushrooms are earthy and rich. Shiitake mushrooms add a nice umami taste. Both types cook well and give a great texture to the filling. Feel free to mix different mushrooms for extra depth. You can tell the galette is done by looking for a golden brown crust. The cheese should be bubbly and melted. If the edges are crisp and the center is set, you are all set. Let it cool a bit before slicing to enjoy the best flavors. This blog post covered how to make a delicious galette. We talked about key ingredients like mushrooms and Gruyere cheese. I shared step-by-step instructions for preparing, assembling, and baking your galette. Tips for a flaky crust and flavor variations will help your dish shine. Remember, storing leftovers properly keeps them fresh. And always feel free to try new ingredients for fun! Enjoy crafting your own galette that's sure to impress your family and friends.

Mushroom Gruyere Galette

Indulge in a delicious Mushroom Gruyere Galette that's perfect for any occasion! This easy recipe blends savory mushrooms with rich Gruyere cheese, all wrapped in a flaky crust. Learn how to sauté, layer, and bake this beautiful dish to impress your guests. Whether you serve it as an appetizer or a main course, this galette is sure to delight. Click through to explore the full recipe and elevate your cooking today!
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Ingredients
  

1 pre-made pie crust (or homemade if preferred)

300g mushrooms (such as cremini or shiitake), sliced

150g Gruyere cheese, grated

1 small onion, thinly sliced

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Salt and pepper to taste

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and garlic, sautéing until the onion is soft and translucent, about 5 minutes.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook for another 8-10 minutes until the mushrooms are tender and have released their moisture. Stir in the thyme, salt, and pepper, then remove from heat and let it cool slightly.

        Assemble the Galette: On a lightly floured surface, roll out the pie crust into a rough circle, about 12 inches in diameter. Carefully transfer to a baking sheet lined with parchment paper.

          Layer Cheese and Filling: Sprinkle half of the grated Gruyere cheese over the crust, leaving a 2-inch border. Spoon the mushroom mixture over the cheese, then top with the remaining Gruyere cheese.

            Fold the Edges: Gently fold the edges of the galette over the filling, pleating it to create a rustic edge, leaving the center exposed.

              Egg Wash: Brush the edges of the galette with beaten egg to give it a beautiful golden color when baked.

                Bake: Bake in the preheated oven for about 25-30 minutes, or until the crust is golden brown and flaky, and the cheese is bubbly.

                  Cool and Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before slicing.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 4