Wild Mushroom and Caramelized Onion Galette

• 1 sheet puff pastry, thawed
• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• 1 pound wild mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 egg, beaten (for egg wash)
• 1 tablespoon water
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onions and cook until caramelized, about 20 minutes.
3. 3 Add mushrooms, garlic, and thyme to the skillet. Season with salt and pepper. Cook until mushrooms are tender, about 10 minutes. Stir in balsamic vinegar.
4. 4 Roll out puff pastry on a parchment-lined baking sheet into a 14-inch circle.
5. 5 Spoon the mushroom and onion mixture onto the pastry, leaving a 2-inch border around the edge.
6. 6 Fold the edges of the pastry over the filling, creating a rustic crust.
7. 7 Whisk together egg and water for an egg wash. Brush over the pastry edges.
8. 8 Sprinkle with Parmesan cheese if using.
9. 9 Bake for 30-35 minutes, or until pastry is golden brown.
10. 10 Let cool for 10 minutes before slicing and serving.

Equipment

• Baking sheet
• Parchment paper
• Skillet
• Rolling pin

Variations

• Add a handful of fresh arugula or spinach to the filling for a peppery kick.
• Sprinkle with goat cheese before baking for extra creaminess.

Substitutions

• Substitute wild mushrooms with cremini or button mushrooms if needed.
• Use vegan puff pastry and omit Parmesan for a vegan version.

Pairings

• Mixed greens salad
• Warm crusty bread
• Glass of Chardonnay

Nutrition

Tips

• Customize your galette with different herbs like rosemary or sage.
• Use store-bought caramelized onions to save time.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freezes well unbaked. Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before baking.

Serving Suggestions

• Serve with a mixed greens salad.
• Pair with a glass of Chardonnay or a crisp Sauvignon Blanc.

FAQ