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Spring Onion and Mushroom Galette Recipe

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★★★★★

4.9 from 118 reviews

This Spring Onion and Mushroom Galette is a rustic, savory pastry perfect for cozy evenings. Featuring sautéed cremini mushrooms, fresh spring onions, and melty cheese wrapped in flaky puff pastry, this easy-to-make galette combines simple ingredients with elegant flavors. With a crisp, golden crust and a fragrant filling finished with fresh thyme and a drizzle of olive oil, it is an ideal vegetarian dish to serve as an appetizer, light lunch, or dinner.

Ingredients

Scale

Pastry

  • 1 sheet store-bought puff pastry, thawed

Filling

  • 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

For Egg Wash (optional)

  • 1 egg, beaten with a splash of water

Instructions

  1. Preheat the Oven. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Prepare Vegetables. Slice the mushrooms and spring onions, keeping the white and light green parts separate from the dark green tops, as both will be used in different steps.
  3. Sauté Mushrooms. 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 allow a good sear, which develops flavor and texture.
  4. Add Onions and Garlic. Incorporate the white and light green parts of the spring onions along with the minced garlic. Cook for another 3-4 minutes until the mixture is soft and fragrant. Season with salt, black pepper, and thyme, then remove from heat.
  5. Prepare the Puff Pastry. Unfold the thawed puff pastry sheet onto your lined baking sheet. If needed, gently roll it out into a rough circle or rectangle to ensure even cooking.
  6. Add Cheese. Sprinkle the shredded cheese in the center of the pastry, leaving about a 2-inch border all around. This layer helps prevent the pastry from becoming soggy beneath the filling.
  7. Assemble the Filling. Spoon the sautéed mushroom and spring onion mixture evenly over the cheese layer.
  8. Fold Pastry Edges. Carefully fold the bare edges of the pastry up and over the filling, pleating as you go to create an attractive, rustic crust.
  9. Apply Egg Wash and Olive Oil. Brush the folded pastry edges with the beaten egg wash to achieve a golden, glossy finish. Drizzle the last tablespoon of olive oil over the filling for richness.
  10. Bake. Place the galette in the oven and bake for 20-25 minutes until the pastry is puffed and deeply golden brown.
  11. Garnish and Serve. Immediately after removing from the oven, scatter the reserved dark green tops of the spring onions over the hot galette. Slice and serve while warm to enjoy optimal flavor and texture.

Notes

  • Using store-bought puff pastry greatly simplifies preparation and ensures a flaky crust.
  • You can substitute Gruyère with fontina or mozzarella cheese depending on your preference.
  • For a dairy-free option, omit the cheese or use a vegan cheese alternative.
  • The galette is best enjoyed fresh out of the oven but can be reheated for a crisp texture.
  • If you prefer a milder onion flavor, blanch the dark green tops before garnishing.

Keywords: spring onion galette, mushroom galette, savory galette, puff pastry recipe, vegetarian galette, easy dinner, French pastry, cozy meal

Find it online: https://lucabites.com/spring-onion-and-mushroom-galette-recipe/