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.

Sometimes nothing satisfies the taste buds better than a burger. Quick and easy, this grilled wonder is a favorite of mine to prepare. Topped with a combination of whatever happens to be in the fridge, I can always create a version that is sure to please.

Jack is an American cheese made from cow’s milk and is credited to have first been made by Spanish Franciscan friars near Monterey, California during the 19th century. It was a businessman and developer by the name of David Jack who owned a dairy along the Salinas River, that took the idea from the Padres at the nearby Mission San Carlos Borromeo de Carmelo. Jack began to produced a cheese originally known as Queso Blanco. As Jack’s dairy went into partnership with other regional dairies, the cheese was mass marketed and came to be known at first as “Jack’s Cheese”, and then eventually as “Monterey Jack”.

There are several variations of the this cheese that have also become quite popular. Colby-Jack or “Co-Jack” is produced by marbling the white cheese together with Colby cheddar, and Pepper Jack is a spicy variety made with the addition of jalapeño and habañero peppers. An aged version called Dry Jack is a hard cheese that can be grated much like Parmesan.