This rustic Mushroom and Thyme Galette is a savory, free-form tart with a flaky crust and earthy filling. It’s simple to make yet impressive, perfect for any cozy meal. The aroma of mushrooms, caramelized onions, and thyme baking together is pure comfort.
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Why You’ll Love This Mushroom and Thyme Galette
- Forgiving & rustic: No perfect crimping needed—folds and pleats add charm.
- Deep savory flavor: Caramelized onions, herby thyme, and wine-glazed mushrooms create a rich taste.
- Versatile for any meal: Equally great warm for dinner or at room temperature for lunch.
- Divine texture contrast: Crisp, buttery crust with tender, cheesy mushroom filling.
Ingredients & Tools
For the Crust:
- 180 g all-purpose flour, plus more for dusting
- 115 g cold unsalted butter, cubed
- 1/2 tsp fine sea salt
- 4-6 tbsp ice water
- 1 large egg, for egg wash
For the Filling:
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 450 g mixed mushrooms (cremini, shiitake, oyster), sliced
- 3 cloves garlic, minced
- 2 tsp fresh thyme leaves, plus more for garnish
- 2 tbsp dry white wine (like Sauvignon Blanc)
- 60 g grated Gruyère cheese
- Salt and black pepper to taste
Tools: Large skillet, rolling pin, baking sheet, parchment paper, large mixing bowl
Notes: Slice mushrooms yourself for even cooking; keep butter cold for a flaky crust.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 9 g |
| Fat: | 24 g |
| Carbs: | 32 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 30 minutes | Cook Time: 40 minutes | Total Time: 1 hour 10 minutes
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap slices tightly and freeze for up to 3 months.
- Reviving: Reheat in a 350°F oven until warm and crust is crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with a sharp lemon vinaigrette cuts through the richness of the galette perfectly.
- Roasted asparagus with parmesan — A side of tender, roasted asparagus adds a lovely green element and a nice textural contrast.
- A bowl of creamy tomato soup — For the ultimate cozy meal, a warm, velvety tomato soup for dipping is just heavenly.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes mirror the thyme in the galette and cleanse the palate between bites.
- A light-bodied Pinot Noir — If you prefer red, a fruity, low-tannin Pinot Noir complements the earthy mushrooms without overpowering them.
- Sparkling water with lemon — A non-alcoholic option that’s refreshing and effervescent, which helps balance the savory, buttery flavors.
Something Sweet
- Dark chocolate pots de crème — These rich, silky individual chocolate desserts are a decadent yet simple way to end the meal on a high note.
- Poached pears with vanilla ice cream — The warm, spiced pears and cold ice cream create a beautiful temperature and flavor contrast that feels elegant.
- Lemon almond biscotti — A crunchy, not-too-sweet cookie you can dip into a cup of espresso for a lovely, light finish.
Before You Start: Tips & Ingredient Notes
- Keep everything cold for the crust. The key to a flaky pastry is ensuring the butter doesn’t melt before it hits the oven. I even pop my flour and bowl in the freezer for 10 minutes before I start.
- Don’t rush the onions. Caramelizing onions properly takes a good 15-20 minutes over medium-low heat. If you rush it, you’ll get browned but bitter onions instead of sweet, jammy ones.
- Use a mix of mushrooms. Combining different types like cremini, shiitake, and oyster gives you a more complex, deeper mushroom flavor and a wonderful variety of textures in every bite.
- Dry your mushroom filling well. After cooking the mushrooms, let them cool and make sure to drain off any excess liquid. A wet filling will make your beautiful galette crust soggy, and we definitely don’t want that.
How to Make Mushroom and Thyme Galette
Step 1: Make the Galette Dough. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This is what creates flakiness! Drizzle in the ice water, one tablespoon at a time, and mix with a fork just until the dough starts to clump together. You might not need all the water. Turn the dough out onto a piece of plastic wrap, shape it into a disc, wrap it tightly, and refrigerate for at least 30 minutes.
Step 2: Caramelize the Onions. While the dough chills, heat one tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until they are soft, deeply golden, and sweet. You’ll notice their volume reduces significantly. If they start to stick, add a splash of water to deglaze the pan. Transfer the caramelized onions to a bowl.
Step 3: Cook the Mushrooms. In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the sliced mushrooms in a single layer—you might need to do this in batches to avoid steaming them. Let them cook without stirring for a few minutes to get a good sear and a beautiful brown color. Then, stir in the minced garlic and fresh thyme, cooking for another minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits. Cook until the wine has mostly evaporated. Season generously with salt and pepper, then transfer the mushroom mixture to the bowl with the onions. Let this filling cool completely.
Step 4: Assemble the Galette. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. On a lightly floured surface, roll your chilled dough into a rough 30 cm (12-inch) circle. It doesn’t have to be perfect! Transfer the dough to the prepared baking sheet. Sprinkle about two-thirds of the grated Gruyère over the center of the dough, leaving a 5 cm (2-inch) border all around. This cheesy layer helps create a barrier against sogginess. Spoon the cooled mushroom and onion mixture over the cheese.
Step 5: Fold and Bake. Gently fold the edges of the dough up and over the filling, pleating as you go. It should look rustic and beautiful. In a small bowl, beat the egg with a teaspoon of water to make an egg wash. Brush this generously over the crust—this will give it a gorgeous, glossy golden-brown finish. Sprinkle the remaining cheese over the exposed filling. Bake for 35-40 minutes, until the crust is deeply golden and the filling is bubbly. Let it rest for at least 10 minutes before slicing to allow the filling to set.
Top Mistakes to Avoid
- Using warm butter for the crust. If your butter is soft or melts while you’re making the dough, you’ll end up with a tough, greasy crust instead of a flaky, tender one. Cold is key!
- Adding a hot filling to the dough. I’ve messed this up before too… a warm filling will immediately start to melt the butter in your carefully prepared crust, leading to a soggy bottom. Always let the filling cool completely.
- Overworking the dough. Once you add the water, mix just until the dough comes together. Over-kneading develops gluten, which makes the crust tough rather than tender and flaky.
- Not letting it rest before slicing. It’s so tempting to cut right in, but if you let the galette sit for 10 minutes, the filling will set and you’ll get clean, beautiful slices instead of a runny mess.
Expert Tips
- Tip: Grate your butter. For an even easier, flakier crust, freeze your stick of butter for 15 minutes, then grate it on a box grater into the flour. It incorporates perfectly with minimal handling.
- Tip: Use a mandoline for the onions. For perfectly even, thin slices that caramelize uniformly and beautifully, a mandoline slicer is your best friend. Just watch your fingers!
- Tip: Add a layer of mustard. Before you add the cheese and filling, spread a very thin layer of Dijon mustard over the dough. It adds a subtle, savory depth that pairs wonderfully with the mushrooms.
- Tip: Freeze individual slices. This galette freezes amazingly well. Bake it, let it cool completely, then slice and wrap portions tightly. Reheat from frozen in a 180°C (350°F) oven for 15-20 minutes for a quick, delicious meal.
FAQs
Can I make the galette dough ahead of time?
Absolutely, and I often do! You can prepare the dough disc, wrap it tightly, and keep it in the refrigerator for up to 2 days. For longer storage, you can freeze it for up to 3 months. Just let it thaw overnight in the fridge before rolling it out. This makes weeknight galette dreams a reality.
What can I use instead of white wine?
No worries if you don’t have wine! You can substitute it with an equal amount of vegetable broth. For a bit of acidity, a squeeze of fresh lemon juice added at the end of cooking the mushrooms will brighten everything up beautifully.
My dough is tearing as I roll it. What should I do?
This usually means the dough is too cold and firm. Let it sit on the counter for 5-10 minutes to soften slightly. If a tear happens, don’t panic—just patch it with a little piece of dough from the edge and roll it smooth. The galette is meant to be rustic, so it will still taste fantastic.
Can I use dried thyme instead of fresh?
You can, but the flavor will be more muted. Use one-third the amount of dried thyme (so about 2/3 teaspoon) since dried herbs are more concentrated. That said, the bright, aromatic quality of fresh thyme is really worth it for this recipe.
How do I store and reheat leftovers?
Store any leftover galette in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 180°C (350°F) oven for about 10 minutes, until warm and the crust is crisp again. The microwave will make the crust soft, so the oven is the way to go.
Mushroom And Thyme Galette
Make this easy Mushroom and Thyme Galette for a savory, rustic tart with a flaky crust. Perfect for dinner or lunch. Get the simple recipe now!
Ingredients
For the Crust:
-
180 g all-purpose flour (plus more for dusting)
-
115 g cold unsalted butter (cubed)
-
1/2 tsp fine sea salt
-
4-6 tbsp ice water
-
1 large egg (for egg wash)
For the Filling:
-
2 tbsp olive oil
-
1 large yellow onion (thinly sliced)
-
450 g mixed mushrooms (cremini, shiitake, oyster, sliced)
-
3 cloves garlic (minced)
-
2 tsp fresh thyme leaves (plus more for garnish)
-
2 tbsp dry white wine (like Sauvignon Blanc)
-
60 g grated Gruyère cheese
-
Salt and black pepper (to taste)
Instructions
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In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Drizzle in the ice water, one tablespoon at a time, and mix with a fork just until the dough starts to clump together. You might not need all the water. Turn the dough out onto a piece of plastic wrap, shape it into a disc, wrap it tightly, and refrigerate for at least 30 minutes.01
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While the dough chills, heat one tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until they are soft, deeply golden, and sweet. If they start to stick, add a splash of water to deglaze the pan. Transfer the caramelized onions to a bowl.02
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In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the sliced mushrooms in a single layer—you might need to do this in batches to avoid steaming them. Let them cook without stirring for a few minutes to get a good sear and a beautiful brown color. Then, stir in the minced garlic and fresh thyme, cooking for another minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits. Cook until the wine has mostly evaporated. Season generously with salt and pepper, then transfer the mushroom mixture to the bowl with the onions. Let this filling cool completely.03
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Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. On a lightly floured surface, roll your chilled dough into a rough 30 cm (12-inch) circle. Transfer the dough to the prepared baking sheet. Sprinkle about two-thirds of the grated Gruyère over the center of the dough, leaving a 5 cm (2-inch) border all around. Spoon the cooled mushroom and onion mixture over the cheese.04
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Gently fold the edges of the dough up and over the filling, pleating as you go. In a small bowl, beat the egg with a teaspoon of water to make an egg wash. Brush this generously over the crust. Sprinkle the remaining cheese over the exposed filling. Bake for 35-40 minutes, until the crust is deeply golden and the filling is bubbly. Let it rest for at least 10 minutes before slicing to allow the filling to set.05
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