Name: Spring Onion and Mushroom Galette Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 sheet store-bought puff pastry, thawed; 1 lb cremini or baby bella mushrooms, sliced; 1 big bunch spring onions (about 6-8), separated into white/light green parts and dark green tops; 2 cloves garlic, minced; 3 tbsp olive oil, divided; 1/2 cup shredded cheese (Gruyère, fontina, or mozzarella); 1 tbsp fresh thyme leaves (or 1 tsp dried); Salt and black pepper to taste; 1 egg, beaten with a splash of water

Jump to Recipe

Introduction

Discover the delightful mix of earthy mushrooms and fresh spring onions in this easy Spring Onion and Mushroom Galette. Using simple ingredients and store-bought puff pastry, you can create a savory, flaky dish perfect for cozy evenings.

A rustic galette with one thick golden-brown crust folded over on the edges, creating a rough circular pocket for the filling. Inside, the main layer is a mix of sautéed brown mushrooms, sliced and spread out evenly, with thin rings and slices of fresh light green scallions scattered on top. There are small green herb leaves, likely thyme, mixed within and sprinkled shredded white cheese adds a soft texture contrast. The galette rests on crumpled light brown paper with extra mushrooms and herb sprigs placed around it, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet store-bought puff pastry, thawed
1 lb cremini or baby bella mushrooms, sliced

1 big bunch spring onions (about 6-8)
2 cloves garlic, minced

3 tbsp olive oil, divided
1/2 cup shredded cheese (Gruyère, fontina, or mozzarella)

1 tbsp fresh thyme leaves (or 1 tsp dried)
Salt and black pepper to taste
1 egg (for egg wash, optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Slice the mushrooms and spring onions. Separate the white and light green parts from the dark green tops; set the tops aside for later.
Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 5 minutes to develop a good sear.

Step 4: Add the white and light green parts of the spring onions along with the minced garlic. Cook for 3 to 4 minutes until soft and fragrant. Season with salt, pepper, and thyme, then remove from heat.
Step 5: Unfold the puff pastry sheet onto the prepared baking sheet. Gently roll it out if needed to form a rough circle or rectangle.
Step 6: Sprinkle the shredded cheese in the center of the pastry, leaving a 2-inch border all around to prevent sogginess.

Step 7: Pile the mushroom and spring onion mixture evenly over the cheese.
Step 8: Fold the pastry edges up and over the filling, pleating as you go to form the galette.
Step 9: Brush the folded pastry edges with the egg wash (1 beaten egg with a splash of water) for a golden shine. Drizzle the remaining 1 tablespoon of olive oil over the filling.

Step 10: Bake for 20 to 25 minutes until the pastry is puffed and deeply golden brown.
Step 11: As soon as it comes out of the oven, scatter the reserved dark green spring onion tops on the galette. Slice and serve immediately.

Tips & Variations

Try swapping the cheese with goat cheese for a tangy twist.

If you prefer a vegan version, use a plant-based puff pastry and omit the egg wash or brush with soy milk.
For extra flavor, add a splash of white wine to the mushroom mixture while cooking.
Make sure the pastry edges are well folded to keep the filling contained and prevent leakage during baking.

Storage

Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes to restore crispness. Avoid microwaving as it can make the pastry soggy.

How to Serve

A rustic round galette with a thick, golden-brown crust folded over the edges, showing a slightly flaky texture with sprinkled coarse salt on top; inside, there is one main layer of cooked, dark brown sliced mushrooms spread evenly, mixed with thin slices of light green and white scallions scattered on top and throughout; fresh small green herb sprigs are lightly placed on and around the mushroom layer, adding bursts of green color; the galette is placed on crumpled brown parchment paper on a dark surface with whole raw mushrooms and green herb sprigs nearby as garnish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs other than thyme?

Yes, fresh rosemary or sage work well and add a different aromatic touch to the galette.

Is it okay to use frozen puff pastry?

Frozen puff pastry is fine as long as it is fully thawed before use. Follow the package instructions for thawing to ensure the best results.