Name: Mushroom and Onion Ricotta Galette with Gruyère Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 sheet of pie dough; 1/3 cup whole milk ricotta; 1.5 oz gruyere cheese, shredded; Parmesan cheese, for grating as a garnish; 1 egg, separated into white and yolk; 6 oz. crimini mushrooms, cut into slices; 1/4 of a jumbo white onion, cut into thin crescent-shaped slices; 1 sprig of thyme; Pinch of salt and freshly ground pepper; Pinch of nutmeg; Olive oil (about 1 tablespoon)

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Introduction

This Mushroom Galette is a beautifully rustic and savory tart that combines tender crimini mushrooms with creamy ricotta and melted gruyere. Perfect for a cozy lunch or an elegant appetizer, it’s simple to prepare and full of comforting flavors.

The image shows a rustic tart on a white plate with green floral patterns. The tart has a thick, golden-brown crust folded inwards in six sections around the filling. The filling is textured with melted cheese and browned bits of what looks like mushrooms or caramelized onions, topped with small sprigs of fresh herbs. The crust has a shiny, slightly speckled surface suggesting it was brushed with an egg wash and sprinkled with sesame seeds or seasoning. The plate is placed on a white marbled surface, with part of a beige and white striped cloth and a cutlery piece visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet of pie dough
1/3 cup whole milk ricotta
6 oz. crimini mushrooms, sliced
1/4 jumbo white onion, thinly sliced into crescents
1.5 oz gruyere cheese, shredded
Parmesan cheese, for grating as a garnish
Pinch of salt and freshly ground pepper
Pinch of nutmeg
1 egg, separated into white and yolk
Olive oil
1 sprig of thyme

Instructions

Step 1: Preheat your oven to 400°F. Heat about a tablespoon of olive oil in a pan over medium heat. Add the sliced onions and cook until they become golden at the edges and start to caramelize.
Step 2: Add the sliced mushrooms to the pan and cook until tender, about a few minutes more. Remove the pan from heat and set aside.
Step 3: Unroll the pie dough onto a baking sheet lined with parchment paper or a silicone mat. Brush the egg white over most of the dough, leaving a 1 1/2 inch border around the edges. Let it rest briefly to allow the egg white to set.
Step 4: Spread the ricotta evenly over the brushed area. Finely grate some parmesan cheese over the ricotta. Season with salt, pepper, and a pinch of nutmeg.
Step 5: Evenly distribute the mushroom and onion mixture over the ricotta layer. Sprinkle the shredded gruyere on top and scatter thyme leaves over the filling.
Step 6: Fold the dough edges up and over the filling, creating a rustic border. Brush the exposed dough with the egg yolk, then grate more parmesan cheese on top.
Step 7: Bake the galette for 20 to 30 minutes. Store-bought dough usually bakes up golden in 20 to 25 minutes, whereas homemade dough may take closer to 30 minutes.
Step 8: Let the galette cool for about 10 minutes on the baking sheet before transferring it to a serving plate.

Tips & Variations

Use a mix of wild mushrooms for deeper flavor and texture variety.
Swap gruyere for fontina or mozzarella for a different cheese profile.
Add a drizzle of balsamic glaze before serving for a touch of sweetness.
For a vegan version, substitute ricotta and egg with plant-based alternatives and use olive oil for brushing.

Storage

Store any leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or toaster oven to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

A round savory galette with six wide, folded edges showing a golden brown crust sprinkled lightly with seeds, enclosing a filling of melted cheese and small pieces of brown mushrooms mixed together. The center is garnished with a small sprig of fresh green herbs. The galette rests on a white plate decorated with green leaf and plant designs, placed on a white marbled surface. Nearby, a shiny silver knife and a white and beige striped cloth are partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this galette ahead of time?

Yes, you can prepare the galette up to the point of baking, wrap it well, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time.

What can I serve with this Mushroom Galette?

This galette pairs wonderfully with a fresh green salad or roasted vegetables for a balanced meal. A light white wine or sparkling water also complements it well.