Mushroom Gruyere Galette

Name: Mushroom Gruyere Galette
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 4-6 tablespoons ice water; 2 cups mixed mushrooms, sliced; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon fresh thyme, chopped; 1 cup Gruyere cheese, shredded; 1 egg, beaten (for egg wash)

Highlighted under: Baking & Desserts

I absolutely love making a Mushroom Gruyere Galette for a cozy dinner at home. This galette is a delightful blend of earthy mushrooms and creamy Gruyere cheese, all wrapped in a flaky, buttery crust. I find that the rustic presentation makes it not only delicious but also remarkably elegant. Whether it’s for a weeknight meal or a gathering with friends, this recipe always wins rave reviews and brings warmth to the table. Let me share my secret to getting that perfect golden crust and a rich filling that never disappoints.

Created by

Marianne Hughes

Last updated on 2026-01-10T01:49:14.666Z

When I first attempted to make a Mushroom Gruyere Galette, I was amazed at how simple yet flavorful it turned out to be. I chose a variety of mushrooms to enhance the umami flavor, and each bite was a testament to the harmonious blend of ingredients. The trick lies in letting the mushrooms sauté until they release their moisture, creating a rich filling while keeping the crust perfectly crisp.

To elevate the dish, I always add a touch of fresh thyme which complements the Gruyere beautifully. It’s these little details that transform this rustic dish into something truly special. I learned that using a mix of wild and cultivated mushrooms adds depth, so don't hesitate to experiment with your favorites!

        Why You Will Love This Recipe
        Earthy mushrooms combined with the creamy richness of Gruyere cheese
Flaky, buttery crust that contrasts perfectly with the filling
Versatile dish that can be served warm or at room temperature

      

Understanding the Ingredients

The foundation of this Mushroom Gruyere Galette lies in its crust. Using cold, unsalted butter is crucial because it creates pockets of steam when baked, resulting in that essential flaky texture. Ensure the butter is cubed and chilled; you can even place it in the freezer for a few minutes before combining it with the flour. This prevents the fat from melting into the flour, allowing for a light and tender crust.

Mushrooms add depth and earthiness to the filling, but their type can significantly affect the overall flavor. I recommend using a mix of wild mushrooms like shiitake and cremini for a robust taste, but button mushrooms work well too. For a twist, consider adding a splash of white wine to the skillet while sautéing, which can enhance their flavors and add a slight acidity that balances the richness of the Gruyere.

Assembling and Baking Tips

When rolling out the crust, aim for a 12-inch diameter, ensuring it’s evenly thick to avoid any soggy spots. Use a bench scraper to help move the dough to avoid tearing. If the dough feels too soft, refrigerate it for an additional 15 minutes before rolling again. This will keep the butter cold, preserving the flaky texture upon baking.

For the best crust color, brush it with the beaten egg just before baking. This not only adds shine but also enhances browning. Keep an eye on the galette as it bakes; it should be golden brown around the edges, and the cheese should be bubbling. If the edges start to brown too quickly, you can loosely cover them with foil to prevent burning while the filling continues to cook.

Ingredients

Please gather these ingredients before starting the recipe:

For the Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
4-6 tablespoons ice water

For the Filling

2 cups mixed mushrooms, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme, chopped
1 cup Gruyere cheese, shredded
1 egg, beaten (for egg wash)

Optional Additions

You can also consider adding a pinch of nutmeg or a sprinkle of Parmesan for extra flavor.

Steps to Prepare

Follow these steps for the perfect galette:

Make the Crust

In a large bowl, combine flour and salt. Add cubed butter and mix until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add sliced mushrooms, salt, and pepper, then sauté until they are browned and their moisture has evaporated, about 8-10 minutes. Stir in fresh thyme and remove from heat.

Assemble the Galette

Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface into a 12-inch circle. Place the dough on a baking sheet lined with parchment paper. Layer the mushroom mixture in the center, leaving a 2-inch border. Sprinkle Gruyere on top, then fold the edges up over the filling, pleating as you go.

Bake

Brush the crust with beaten egg and bake for 30-35 minutes or until the crust is golden brown and the cheese is bubbling. Let it cool for a few minutes before slicing.

Serving Suggestions

This galette pairs wonderfully with a light salad or a glass of white wine.

Pro Tips

For an extra crispy crust, use a combination of butter and shortening when making your dough. Also, avoid overfilling to prevent the crust from becoming soggy.

Storage and Make-Ahead Tips

You can prepare the dough a day in advance and store it in the refrigerator, tightly wrapped. This not only saves time but also allows the flavors to develop. When ready to use, let it sit at room temperature for about 10 minutes to soften slightly, making it easier to roll out. The mushroom filling can also be made ahead of time; simply store it in an airtight container in the fridge and reheat it before assembling the galette.

Leftovers can be stored in the refrigerator for up to three days. To reheat, place the galette in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore the crispness of the crust while warming the filling through. Avoid using a microwave, as it tends to make the crust chewy rather than flaky.

Serving Suggestions

This galette pairs beautifully with a side salad dressed with a light vinaigrette to balance the richness of the filling. A simple green salad with arugula or mixed greens, tossed with lemon juice and olive oil, complements the earthy flavors well. Alternatively, consider serving it alongside roasted vegetables or a hearty soup for a complete meal.

For a touch of elegance, sprinkle fresh herbs like chives or parsley on top before serving. A drizzle of balsamic reduction or a scoop of crème fraîche can also elevate the dish further, adding a delightful contrast to the rich Gruyere and sautéed mushrooms.

Questions About Recipes

→ Can I use other types of cheese?

Yes, you can substitute Gruyere with cheeses like Fontina or Havarti for different flavors.

→ How can I store leftovers?

Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispiness.

→ Can I freeze the galette?

Absolutely! You can freeze the unbaked galette. Just wrap it tightly and bake from frozen, adding a few more minutes to the cooking time.

→ What other fillings can I try?

Feel free to explore other fillings like spinach and feta, or even a mix of roasted vegetables for a delightful twist.