Galettes are a fantastic choice for both breakfast and brunch, offering an effortless elegance and rich flavours that are sure to impress. The charm of galette lies in its rustic, free-form style, making imperfections part of its beauty. Whether you’re in the mood for something sweet or savory, a galette is versatile enough to fit any occasion, Mushroom & Egg Galette stands out as a true crowd-pleaser.
This savory creation starts with a flaky crust that acts as the perfect foundation for a rich filling of sautéed mushrooms, caramelized onions and garlic, seasoned with fragrant thyme for an extra layer of flavour. The mushrooms and onions are cooked until golden, releasing their natural umami and combined with mozzarella cheese to create decadent filling. Once the pastry is filled and folded into its signature rustic shape, it’s baked until golden and crisp.
For an added touch of indulgence, an egg is cracked on top during the final stage of baking, giving the galette a vibrant and appetizing finish. The combination of creamy egg yolk, savory mushrooms and buttery crust makes this dish ideal for any time of day, from a leisurely breakfast to a light dinner. Serve it alongside a fresh salad for lunch or dinner or enjoy it solo or savour it in the morning with a cup of coffee for a hearty breakfast. The Mushroom & Egg Galette is sure to leave a lasting impression with its rich flavours and inviting presentation.
What is Galette?
A galette is rustic French Pastry that offers simplicity and versatility. Unlike a traditional tat or pie, a galette is formed without the need for a special dish or pan. The dough is rolled out flat and its edges are casually folded over the filling, creating a free-form crust that gives it a charming, homemade look. This process creates balance between exposed filling and the folded buttery edges.
Historically, the word “galette” stems from the French term “Galet”, meaning a smooth stone, which reflects the pastry’s flat, round appearance. Galettes are celebrated for their simplicity, both in preparation and presentation. They can feature both sweet and savoury fillings, from fruit and sugar to vegetables, cheese and meats, making them a flexible dish suitable for breakfast, lunch, dinner or dessert.
The dough itself is similar to pie crust, but its informal structure makes it much easier to prepare. No trimming or crimping of the edges is required. This is what makes galettes an appealing option for home bakers who want to achieve a stunning result without the fuss of perfect pastry skills.
From seasonal fruits like apples and berries to savory options like mushrooms and goat cheese, galettes allow for creativity in the kitchen. Their rustic, free-form nature makes them an attractive’ approachable dish for any occasion.
Ingredients for Mushroom & Egg Galette :
For a perfect Mushroom & Egg Galette, the ingredients play a key role in creating a balanced, flavourful dish:
Galette dough: This dough, inspired by a simple pie crust recipe, uses flour, butter, cold water and salt. You can use store-bought puff pastry, but homemade is worth the effort and can be prepared in advance. For the Homemade Dough recipe please CLICK HERE.
Mushroom: Mushroom is the star of this galette, add an earthy depth. Button mushrooms are a great choice, but you can experiment with a blend of varieties like Cremini, Shiitake or portobello for more depth.
Egg: Eggs take center stage, with their rich yolk providing a creamy texture that complements the mushrooms. However, for a vegan version, you can skip the eggs without losing flavour.
Dried Thyme: Dried thyme adds an earthy, herbal note that enhances the mushrooms, while garlic lends a savoury aroma when sautéed together.
Shallots: Shallots bring a mild, sweetness to balance the richness of the dish. If you don’t have shallots, onions are a good alternative.
Heavy cream: A splash of heavy cream ensures a velvety texture, though non-dairy cream works well for vegan alternatives.
Serving Suggestions:
This Mushroom & Egg Galette makes a beautiful dinner centrepiece. Pair it with a seasonal salad or keep it simple with a green salad.
For a delightful weekend brunch, serve it with dressed greens, a fresh fruit salad or favourite muffins or scones.
The Mushroom & Egg Galette can be served with a cup of coffee for a hearty breakfast.
Can I make the galette ahead?
You can prepare galette in advance by shaping and seasoning them before freezing. Freeze the unbaked galettes until they are solid. Wrap each galette individually in plastic wrap and layer them between parchment paper in an airtight container. Keep them frozen until you are ready to bake. This method allows you to have a ready-to-bake galette anytime you desire.
Storage Tips:
Storing leftovers properly ensures they remain safe to eat and taste just as good as when they were freshly made. Here’s a guide on how to store your Mushroom & Egg Galette:
Refrigeration: For best results, consume the Mushroom & Egg Galette on the day it is baked. However, you can still enjoy it the next day by storing it correctly. Allow the galette to cool completely, then place the slices in an airtight container. Refrigerate the container and the galette will stay fresh for 2-3 days.
Reheating: When you are ready to enjoy your leftover galette, preheat your oven to a low temperature, between 150°C– 180°C. Warm the slice for 8-10 minutes to achieve a nice, warm texture. This gentle reheating helps retain the original flavour and texture.
Ingredients
400 gm Pate Brisee Dough
Egg wash, 1 egg mixed with 2 tbsp milk
For the Filling:
300 gm Button Mushroom, sliced
2 nos. Shallot, sliced
2-3 Garlic cloves, minced
2 tbsp Butter
1/4 cup Heavy Cream
Salt to taste
1 tsp Blackpepper powder
1 tsp Dried Thyme
1 cup Mozzarella Cheese
1 Egg
Preparation
- Step 1: In a frying pan melt butter, then add the sliced shallots and minced garlic. Cook for about 5-8 minutes or until softened.
- Step 2: Then add the mushrooms, dried thyme, salt and blackpepper powder, cook with the shallots for 10-15 minutes or until the water from the mushrooms has evaporated and the mushrooms have started to caramelized.
- Step 3: Next, add the cream and continue to cook on low heat for 3-5 minutes. Remove the pa from the heat and set aside to cool.
- Step 4: Remove the dough from the fridge. Roll out the prepared dough in between two parchment paper into a 13 inch circle with an even 1/8-inch thickness, it doesn’t have to be perfect. Then remove the parchment paper from the top of the dough.
- Step 5: Spread the mozzarella cheese over the galette base leaving about 1/2 inch around the edge. Then spread the mushroom filling on top of the cheese.
- Step 6: Fold the edges of the pastry up, pleating as you go to seal the edges, leaving the center of the filling exposed and transfer the galette to a baking tray. Chill in the freezer for 15-20 minutes.
- Step 7: Pre-heat the oven @200°C. Brush the crust with the egg wash and bake the galette for 25-30 minutes or until the crust is slightly golden.
- Step 8: Then remove the galette from the oven and make a well into the center of the galette and add an egg in the galette and bake for 10 minutes or until the egg is cooked.
- Step 9: Let cool slightly on baking sheet. Slice & serve. Enjoy!!
Pro tips:
For efficiency, prepare the galette dough a day in advance. Store it in the fridge, ready to use when needed. Alternatively, make multiple batches and freeze them for up to a month. This pre-preparation saves time and ensures you always have dough on hand.
For an extra flaky crust, freeze the assembled galettes for at least 30 minutes before baking. This helps the butter in the dough to firm up, creating air pockets as it melts during baking. The result is beautifully layered, flaky crust.
For a perfect mushroom galette, always cook the mushrooms before adding them to the galette. This step remove excess moisture, preventing a soggy crust.
Also, avoid using pre-shredded cheese, as it contains cellulose to prevent clumping, which affects the melt quality. Freshly grated cheese melts smoother, delivering a better texture and flavour.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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