Rustic Mixed Mushroom and Blue Cheese Galette
Indulge in the earthy elegance of this Rustic Mixed Mushroom and Blue Cheese Galette, a savory tart that combines buttery, flaky pastry with a flavorful medley of mushrooms and creamy blue cheese. Perfect for a cozy dinner or an impressive appetizer, this galette highlights a blend of cremini, shiitake, and oyster mushrooms sautéed with garlic and thyme, all nestled inside a hand-formed crust for a delightfully rustic presentation. The addition of crumbled blue cheese adds a bold, tangy richness that pairs beautifully with the umami depth of the mushrooms. Ready in just over an hour, this easy-to-make yet gourmet dish is sure to impress at your next gathering.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 115 grams Unsalted butter (cold, cubed)
- 60 ml Ice water
- 300 grams Mixed mushrooms (such as cremini, shiitake, and oyster, thinly sliced)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 75 grams Blue cheese (crumbled)
- 1 unit Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the mixed mushrooms and cook until softened and most of the liquid has evaporated, about 6-8 minutes.
Stir in the minced garlic, fresh thyme leaves, salt, and black pepper. Cook for another 1-2 minutes until fragrant. Remove from heat and let the mushroom mixture cool.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer the dough to the prepared baking sheet.
Spread the cooled mushroom mixture evenly over the center of the dough, leaving a 2-inch border around the edges.
Sprinkle the crumbled blue cheese over the mushrooms.
Carefully fold the edges of the dough over the filling, pleating it as you go to create a rustic edge.
Brush the folded edges of the dough with the beaten egg to ensure a golden, glossy finish.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.
Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.0 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
