Tender sauteed mushrooms and onions mingle with savory thyme and creamy nutty Gruyere to create this mouthwatering masterpiece. Nestled in a flaky golden crust, this galette makes an unforgettable starter to any meal.   


Mushroom and Gruyère Galette
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Tender mushrooms and caramelized onions fill a flaky pastry crust to create this easy-to-make savory treat.
Course: Appetizer
Cuisine: French
Servings: 6
  • olive oil
  • 1-2 Tablespoons butter
  • 1/2 onion sliced
  • 3-4 cups Cremini mushrooms, sliced
  • 2-3 tablespoons fresh thyme
  • kosher salt
  • 2-3 teaspoons balsamic vinegar
  • ¼ cup Gruyère cheese grated
  • 1 pie crust packaged or from scratch
  1. Heat a large sauté pan over medium heat. Add enough oil to coat the pan. When oil shimmers add the onions and cook until softened and translucent, about 15 minutes.
  2. Remove onions from pan and set aside.
  3. Wipe out the pan and re-heat over medium-high heat. Add butter and equal amount of olive oil to the skillet. When melted add the mushrooms and thyme. Season with a light sprinkle of salt. Cook until mushrooms are softened and have released water, for about 8-10 minutes.
  4. Add the balsamic vinegar and reduce the heat to medium-low. Cook for another 5 minutes to slightly thicken the balsamic.
  5. Remove from heat and combine with the cooked onions. Cool to room temperature before assembling.
  6. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  7. Roll pie crust to about a 12” circle on a lightly floured board.
  8. Spoon the mushroom mixture onto the center of the dough, leaving a 2-inch border all around. Evenly spread the cheese over the filling. Gently fold over the crust, overlapping the edges. Gently press the folds together.
  9. Brush the folded edges of the crust with an egg wash or milk.
  10. Bake for 30 minutes or until the crust has become a lovely golden brown and cheese has melted.
  11. Let cool to room temperature, about 20 minutes before cutting and serving.
Cooks Notes

A refrigerated pie shell works very well and is quite easy for this Galette, however if you prefer to make your own please feel free. If you need a recipe for a pie crust here is a great one.


Leave a Reply