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Mushroom and Onion Ricotta Galette with Gruyère Recipe

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★★★★★

5 from 80 reviews

This Mushroom Galette is a rustic and savory tart featuring a flaky pie crust filled with a creamy mixture of ricotta, caramelized onions, sautéed crimini mushrooms, and melted gruyere cheese. Enhanced with fresh thyme, nutmeg, and a parmesan garnish, it’s baked to golden perfection for a delightful appetizer or light meal.

Ingredients

Scale

Pie Crust and Cheese

  • 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

Vegetables and Herbs

  • 6 oz. crimini mushrooms, cut into slices
  • 1/4 of a jumbo white onion, cut into thin crescent-shaped slices
  • 1 sprig of thyme

Seasonings and Oils

  • Pinch of salt and freshly ground pepper
  • Pinch of nutmeg
  • Olive oil (about 1 tablespoon)

Instructions

  1. Preheat and caramelize onions: Preheat your oven to 400°F. In a pan over medium heat, warm about a tablespoon of olive oil. Add the thinly sliced onions and cook, stirring occasionally, until they begin to turn golden and caramelize around the edges.
  2. Sauté mushrooms: Add the sliced crimini mushrooms to the pan with the onions. Continue cooking for a few more minutes until the mushrooms are tender. Remove the pan from heat and set aside.
  3. Prepare the pie crust: Unroll the pie dough onto a baking sheet lined with parchment paper or a silicone mat. Using a pastry brush, apply the egg white over most of the dough surface, leaving about a 1½-inch border free. Allow the egg white to set for about a minute.
  4. Layer cheeses and seasonings: Spread the ricotta evenly over the egg-white-coated area. Lightly grate parmesan cheese over the ricotta for added flavor. Sprinkle a pinch of salt, freshly ground pepper, and nutmeg evenly over the cheese layer.
  5. Add mushroom filling and gruyere: Distribute the onion and mushroom mixture evenly over the ricotta. Sprinkle shredded gruyere cheese over the top. Strip the thyme leaves from the sprig and scatter them over the filling.
  6. Fold edges and glaze: Fold the dough edges inward over the filling, creating a rustic border. Brush the exposed dough edges with the egg yolk to give a glossy finish. Finish by grating some parmesan over the border for garnish.
  7. Bake the galette: Place the baking sheet in the preheated oven and bake for 20-30 minutes. Store-bought crust typically browns in 20-25 minutes, whereas homemade crust may take up to 30 minutes. Bake until the crust is golden and the cheese is melted and bubbly.
  8. Rest and serve: Remove the galette from the oven and let it rest on the baking sheet for 10 minutes to set before transferring to a serving plate. This allows the filling to firm up for easier slicing and serving.

Notes

  • For a crispier crust, chill the pie dough before unrolling.
  • If you prefer, substitute crimini mushrooms with cremini or button mushrooms.
  • Use fresh thyme for best flavor; dried thyme will alter the herbaceous profile.
  • Letting the galette cool slightly helps the filling set, making it easier to slice.
  • This galette pairs well with a simple green salad or a light vinaigrette.

Keywords: Mushroom Galette, Rustic Tart, Savory Galette, Ricotta Mushroom Tart, Vegetarian Appetizer, French Pastry

Find it online: https://nayabaker.com/mushroom-and-onion-ricotta-galette-with-gruyere-recipe/