Tender sauteed mushrooms and onions mingle with savory thyme and creamy nutty Gruyere to create this mouthwatering masterpiece. Nestled in a flaky golden crust, this galette makes an unforgettable starter to any meal.   

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Mushroom and Gruyère Galette

Tender mushrooms and caramelized onions fill a flaky pastry crust to create this easy-to-make savory treat.

Course Appetizer

Cuisine French

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Ingredients

• olive oil
• 1-2 Tablespoons butter
• 1/2 onion sliced
• 3-4 cups Cremini mushrooms, sliced
• 2-3 tablespoons fresh thyme
• kosher salt
• 2-3 teaspoons balsamic vinegar
• ¼ cup Gruyère cheese grated
• 1 pie crust packaged or from scratch

Instructions

• Heat a large sauté pan over medium heat. Add enough oil to coat the pan. When oil shimmers add the onions and cook until softened and translucent, about 15 minutes.
• Remove onions from pan and set aside.
• Wipe out the pan and re-heat over medium-high heat. Add butter and equal amount of olive oil to the skillet. When melted add the mushrooms and thyme. Season with a light sprinkle of salt. Cook until mushrooms are softened and have released water, for about 8-10 minutes.
• Add the balsamic vinegar and reduce the heat to medium-low. Cook for another 5 minutes to slightly thicken the balsamic.
• Remove from heat and combine with the cooked onions. Cool to room temperature before assembling.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Roll pie crust to about a 12” circle on a lightly floured board.
• Spoon the mushroom mixture onto the center of the dough, leaving a 2-inch border all around. Evenly spread the cheese over the filling. Gently fold over the crust, overlapping the edges. Gently press the folds together.
• Brush the folded edges of the crust with an egg wash or milk.
• Bake for 30 minutes or until the crust has become a lovely golden brown and cheese has melted.
• Let cool to room temperature, about 20 minutes before cutting and serving.

Notes

A refrigerated pie shell works very well and is quite easy for this Galette, however if you prefer to make your own please feel free. If you need a recipe for a pie crust here is a great one.

Thinly sliced potatoes mixed with gruyere and feta cheese form the crust for this amazing “upside down” tart. The sweetness of caramelized red onion is balanced perfectly against the sharpness of the cheeses to create an explosion of goodness. A hint of thyme rounds out the flavors to put this potato and onion tart over the top.

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Potato and Onion Tart

Thinly sliced potatoes mixed with gruyere and feta cheese form the crust for this amazing “upside down” tart.

Course Side Dish

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 2 tablespoons butter
• 12 sprigs thyme, (strip leaves from stems)
• 1 large red onion, sliced ¼” inch thick
• 1 lb red potatoes, very thinly sliced
• 2 tablespoons olive oil
• 1/2 cup grated gruyère
• 1/2 cup crumbled feta
• 1 cup grated mozzarella
• sea salt and cracked black pepper

Instructions

• Heat oven to 400°F.
• Melt the butter in a 10 inch oven proof frying pan (cast iron works well) over medium heat.
• Add the thyme and onion and cook for about 8 minutes or until onions become translucent and tender. Using tongs or a spoon, arrange the cooked onions so they cover the bottom of the skillet evenly.
• Combine potato, oil, cheeses, salt, and pepper in a large bowl and mix thoroughly.
• Place the potato mixture on top of the onions forming an even layer. Bake for 45 minutes or until golden brown. Let the tart rest for about 5 minutes before turning upside down on a plate.
• Garnish with fresh thyme.