Mushroom Egg Galette

Mushroom Egg Galette

Watch the video for this recipe:

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. Egg is added on top bringing color and flavor creating an irresistible dish for your family or guests.


Related Posts:
Egg Boats
Shakshuka -Eggs in Tomato Sauce
Twice Baked Potato with Egg on Top

 

 

Prep time clock
Cook time clock
Total time clock
Ingredients
  • Makes 4 servings
  • Crust
  • 1 1/4 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
  • Filling
  • 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
Directions
  1. 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.
  2. Divide the dough in 4 pieces and wrap in plastic wrap, shape into disks and refrigerate for at least 30 minutes.
  3. 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.
  4. Add mushrooms and cook with the onion for about 10-15 minutes stirring frequently.
  5. Add soy sauce, salt, pepper and thyme and cook another 3 to 5 minutes.
  6. Remove from heat and set aside to cool.
  7. Preheat oven to 400F (200C).
  8. On a lightly floured surface roll each piece of dough into a 8 inch (20cm) circle.
  9. Place each onto a parchment paper lined baking sheet.
  10. Spread cheese over each dough leaving about ½ inch (2cm) around the edge.
  11. Spread mushroom mixture on top of cheese.
  12. Fold dough over the filling. Brush with beaten egg.
  13. Bake for about 20 minutes until slightly golden.
  14. Remove from oven and make a well into the center of each galette.
  15. 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 !
Mushroom Egg Galette-1
Nutrition facts 1 Serving out of 4 - Calories:643, Fat:45.4g, Saturated Fat:21.9g, Carbohydrates:41g, Sugar:5.1g, Fiber: 3.6g, Protein:21.4g , Cholesterol:226mg, Sodium 827mg, Vitamin D 479mcg 2394%, Calcium 301mg 23%, Iron 6mg 36%, Potassium 612mg 13%, daily percent values are based on a 2000 calorie diet
On August 03, 2018 at 11:17 am, Vicki Bensinger said...
I love this recipe and the concept of an egg galette. So pretty. The possibilities are endless. Looking forward to making these.
On August 14, 2018 at 03:09 pm, diane said...
can you recommend an already made/store bought dough that could be used in place of the one from scratch? my attempts have been unsuccessful to say the least when I try to make the dough from scratch- but I love all your recipes and I hope one day to be able to have great dough!! This recipe looks so delicious though and I really hope I can try it with a pre made dough. thanks for your help!!
Re:

Hi Diane.

Yes, you can try with a pre made dough. It should be ok.

On August 29, 2018 at 07:51 am, Mignonne said...
Made this for dinner last night. Everyone in the family just loved it. the dough was so flaky and wonderful. Thank you. love the pics.
On September 05, 2018 at 05:42 pm, Joan said...
Could you make this with a scrambled egg mixture, I don’t like runny eggs.
Re:

You have to know the eggs here were not runny.. were fully cooked.. but you can also try beating the eggs first before pouring over the top... will work as well..

On September 29, 2018 at 07:12 am, marco satta said...
This is delicious! I will prepare this evening for my partner. Thank you very much
On September 29, 2018 at 09:14 am, Rachele said...
I've tried this recipe last night and it was great. The only thing is that the dough was crumbly. Did I do something wrong?
Re:

Hi Rachele.

Just add a bit more water if necessary.

Post a comment

4 + 9 =
Home | About | Recipes | Contact
© Copyright 2018 Home Cooking Adventure