Rustic galettes are the perfect choice for whenever you need a quick impressive dish either savory or sweet. Mushroom Egg Galette is a comforting dish full of flavor and color perfect for any time of the day.
Mushrooms are first sauteed with onion, garlic and thyme for extra flavor. The buttery crust is filled with gruyere cheese and topped with mushroom mixture, shaped into rustic galettes and baked until golden. The egg is added on top bringing color and flavor creating an irresistible dish for your family or guests.
How to make Mushroom Egg Galette
Begin by preparing the crust. In a medium bowl, whisk together flour and salt. Incorporate butter into the mixture using a pastry blender, fork, or pastry processor until crumbs form. Then, add water and stir until the ingredients are well combined.
Next, divide the dough into four equal pieces and wrap each piece in plastic wrap. Shape them into disks and refrigerate for a minimum of 30 minutes to allow the dough to firm up.
Meanwhile, you can start preparing the filling. Heat oil in a large skillet over medium-high heat and add chopped onions and garlic. Sauté them for approximately 5 minutes, or until they become softened and fragrant. Add the mushrooms to the skillet and continue cooking for about 10-15 minutes, stirring frequently. As the mushrooms cook, they release their moisture and develop a rich, savory flavor.
To enhance the taste of the filling, add soy sauce, salt, pepper, and thyme. Allow the mixture to cook for an additional 3 to 5 minutes, absorbing the flavors. Once done, remove the skillet from heat and set it aside to cool.
While the filling cools, preheat your oven to 400°F (200°C). On a lightly floured surface, roll out each piece of dough into an 8-inch (20cm) circle. Place the circles onto baking sheets lined with parchment paper.
How to assemble the galettes
Spread a layer of cheese over each dough circle, leaving a small border of about half an inch (2cm) around the edges. Next, evenly distribute the mushroom mixture on top of the cheese.
Carefully fold the edges of the dough over the filling, creating a rustic, free-form shape. Brush the exposed dough with beaten egg, which adds a golden sheen when baked.
Place the galettes in the preheated oven and bake for approximately 20 minutes, or until the crust turns slightly golden. Once done, remove them from the oven and make a well in the center of each galette.
In separate small bowls, crack four eggs, ensuring they are of a suitable size for the galettes. If necessary, remove some of the egg whites if the eggs are too large. Gently place one egg into the well of each galette. Return the galettes to the oven and bake for an additional 10 minutes, or until the eggs are cooked to your desired level of doneness.
Finally, garnish the galettes with fresh thyme and freshly ground black pepper. These delightful mushroom and cheese galettes with baked eggs are now ready to be enjoyed as a satisfying meal.
Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!
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Mushroom Egg Galette
- 1 ¼ cup (160g) all-purpose flour
- 1/2 tsp (3g) salt
- 1/2 cup (113g) unsalted butter , chilled and cut into small pieces
- 4 tbsp (60ml) ice cold water
- 1 pound (500g) mushrooms , sliced
- 2 onions , sliced
- 2-3 cloves garlic
- fresh thyme
- 3 tbsp (42ml) olive oil
- 1 tbsp (15ml) soy sauce
- 1 cup (100g) gruyere cheese , grated
- Salt and freshly ground black pepper
- 4 small eggs
For brushing (optional)
- 1 egg , beaten
Prepare the crust.
- In a medium bowl whisk flour with salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
- Divide the dough in 4 pieces and wrap in plastic wrap, shape into disks and refrigerate for at least 30 minutes.
Meanwhile prepare the filling.
- Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for about 5 minutes or until softened.
- Add mushrooms and cook with the onion for about 10-15 minutes stirring frequently.
- Add soy sauce, salt, pepper and thyme and cook another 3 to 5 minutes.
- Remove from heat and set aside to cool.
Assemble the galettes.
- Preheat oven to 400F (200C).
- On a lightly floured surface roll each piece of dough into a 8 inch (20cm) circle.
- Place each onto a parchment paper lined baking sheet.
- Spread cheese over each dough leaving about ½ inch (2cm) around the edge.
- Spread mushroom mixture on top of cheese.
- Fold dough over the filling. Brush with beaten egg.
- Bake for about 20 minutes until slightly golden.
- Remove from oven and make a well into the center of each galette.
- Crack 4 eggs into 4 small different bowls. If eggs are too large remove some of the whites. Add an egg on each galette and bake for 10 minutes more until eggs are cooked. Garnish with fresh thyme and freshly ground black pepper and enjoy !