Mushroom Gruyere Galette

Name: Mushroom Gruyere Galette
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon sea salt; 1/2 cup cold unsalted butter, diced; 1/4 cup ice water; 2 cups mushrooms, sliced; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon fresh thyme, chopped; 1 cup Gruyere cheese, grated; 1 egg, beaten (for egg wash); Salt and pepper to taste

Highlighted under: Baking & Desserts

I’ve always had a soft spot for rustic dishes, and this Mushroom Gruyere Galette is no exception. The buttery crust and savory filling create a perfect harmony of flavors that transports me to a cozy café in the countryside. I love how the earthy mushrooms pair beautifully with the nutty Gruyere cheese, making it a delightful dish for both everyday meals and special occasions. It's straightforward to make, yet it impresses everyone at the table with its charming appearance and rich taste.

Created by

Penelope Dawson

Last updated on 2026-01-10T01:28:10.099Z

When I first made this Mushroom Gruyere Galette, I didn't realize just how satisfying it would be. Using a flaky pastry dough made from scratch adds a lightness that perfectly complements the filling. The combination of sautéed mushrooms, garlic, and fresh thyme creates a mouthwatering aroma that fills the kitchen, making everyone eager to dig in.

One of my favorite tips for this recipe is to let the filling cool slightly before assembling the galette. This prevents the flaky crust from becoming soggy, ensuring that each bite has the right texture. Trust me, taking this extra step makes a world of difference!

        Why You'll Love This Recipe
        Rich, earthy flavor of mushrooms enhanced by creamy Gruyere
Flaky, buttery crust that's easier to make than you think
A stunning centerpiece for any gathering or family dinner

      

Mastering the Dough

The dough for this Mushroom Gruyere Galette is incredibly forgiving and can be made using a food processor for ease. When mixing the butter with the flour, aim for a texture resembling coarse crumbs, which ensures a flaky crust when baked. If you don’t have ice water, using cold buttermilk is a great alternative—it adds richness and can yield an even more tender dough. Be careful not to overwork the dough; just mix until it holds together to prevent toughness.

Chilling the dough for at least 20 minutes is crucial. This resting period allows the gluten to relax, making it easier to roll out and yielding a tender result. If you're short on time, you can refrigerate it for as little as 10 minutes, but I recommend going longer for best results. Don’t forget to flour your surface generously when rolling it out, as a sticky dough can make transferring to the baking sheet quite challenging.

Crafting the Filling

Selecting the right mushrooms enhances the galette's flavor profile. While button mushrooms are classic, using a mix of shiitake, cremini, or even wild mushrooms can elevate the dish's earthy notes immensely. Slice the mushrooms evenly to ensure they cook uniformly; uneven pieces may lead to some being undercooked or overly watery when sautéed. Cooking them down until moisture evaporates will concentrate their flavor and prevent a soggy galette.

The addition of fresh thyme brings an aromatic lift to the filling. If fresh thyme isn’t available, an equivalent amount of dried thyme works in a pinch. Seasoning with salt and pepper while cooking the mushrooms helps build layers of flavor—be sure to taste as you go, adjusting as needed. Once cooked, allow the filling to cool slightly before assembling to avoid steaming and compromising the crust’s crispness.

Baking to Perfection

When arranging the filling on the dough, it’s key to leave a generous 2-inch border for folding, as this helps create the signature rustic look of the galette. Ensure the Gruyere cheese is evenly distributed to melt wonderfully and add creaminess throughout every bite. Fold the edges snugly, but don’t worry if it's not perfect; the charm of a galette lies in its rustic appearance.

Baking the galette at 375°F (190°C) for 30-35 minutes will yield a golden, flaky crust. Keep an eye on it during the last few minutes—the color should be a rich golden brown, and the cheese may bubble lightly on top. If the edges brown too quickly, you can loosely cover them with foil to prevent burning. Once out of the oven, let it cool on the baking sheet for about 5 minutes before slicing, allowing it to set and making it easier to handle.

Ingredients

Gather the following ingredients to create the perfect Mushroom Gruyere Galette:

For the Dough

1 1/4 cups all-purpose flour
1/2 teaspoon sea salt
1/2 cup cold unsalted butter, diced
1/4 cup ice water

For the Filling

2 cups mushrooms, sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 cup Gruyere cheese, grated
1 egg, beaten (for egg wash)
Salt and pepper to taste

Once you have everything prepped, you are ready to assemble your galette!

Instructions

Follow these steps to create your Mushroom Gruyere Galette:

Make the Dough

In a bowl, combine flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Slowly add ice water, mixing until the dough forms a ball. Cover and refrigerate for 20 minutes.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add sliced mushrooms, garlic, thyme, salt, and pepper. Cook until the mushrooms are softened and any liquid has evaporated, about 10 minutes. Remove from heat and let cool.

Roll Out the Dough

On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.

Assemble the Galette

Spread the mushroom mixture evenly over the dough, leaving a 2-inch border. Sprinkle Gruyere cheese over the mushrooms. Fold the edges of the dough over the filling, pleating as necessary.

Bake the Galette

Brush the crust with egg wash and bake in a preheated oven at 375°F (190°C) for about 30-35 minutes, or until golden brown. Let it cool for a few minutes before slicing.

Serve warm or at room temperature for the best experience!

Pro Tips

For a twist, try adding spinach or caramelized onions to the filling for extra flavor and nutrients.

Serving Suggestions

This Mushroom Gruyere Galette makes for an impressive centerpiece at dinner gatherings. Pair it with a fresh side salad of arugula tossed in lemon vinaigrette to balance the richness of the cheese and buttery crust. For an added touch, serve with a dollop of crème fraîche or a sprinkle of fresh herbs on top for presentation.

Leftover slices can also serve as a delightful brunch option. Simply reheat them in a 350°F (175°C) oven for about 10-15 minutes until warmed through. You can also enjoy them cold; the flavors meld beautifully after a day in the fridge.

Make-Ahead Tips

If you’d like to prepare the galette in advance, both the dough and filling can be made ahead of time. The dough can be stored tightly wrapped in plastic wrap in the refrigerator for up to 2 days. Alternatively, you can freeze it for up to a month—just be sure to let it thaw in the fridge overnight before rolling out.

As for the filling, it can be made and stored in an airtight container in the refrigerator for up to a day before use. Reheat the filling gently in a skillet before assembling the galette to ensure even warmth, which helps achieve a crisp crust when baked.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Cheddar or a mix of cheeses can work beautifully in this galette.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Just keep it wrapped tightly in the refrigerator.

→ Is this recipe suitable for vegetarians?

Yes, this Mushroom Gruyere Galette is entirely vegetarian-friendly.

→ Can I freeze the galette?

You can freeze it before baking. Just wrap it tightly, and when you're ready to serve, bake from frozen, adding extra time as needed.