Rustic and Delectable, this roasted garlic and mushroom galette is filled with melty mozzarella, caramelized onions and meaty mushrooms all wrapped in a herby buttery crust.
Is it a pizza or a pie?
The ongoing debate I have with myself every time I make a galette. It’s like a pie in the way the crust is flaky and buttery but like a pizza in a way that its gooey gooey loaded with cheese and delicious fillings. Either way I find them easy to make a so delicious.
I love making galettes since they are free form and you don’t need a pie dish or anything fancy just a baking sheet and parchment paper. A few key things when making this dough: is to make sure your butter and water are very cold. I like to dice up my butter into small cubes and place in the freezer for 30 minutes. I use a food processor which I find is the easiest but you can alternatively use a bowl and a pastry cutter. The dough can be made ahead and placed in the fridge for a day or in the freezer for a month.
If there was a roasted garlic and mushroom love language I would be it. Kidding but not I love this flavor combination so much. For this filling I caramelized onions with the mushrooms and a bit of balsamic vinegar to add a hint of acid. Also to deglaze the pans yumminess. I also added fresh thyme and basil for that herby punch.
To roast garlic I simply trim the top off of the garlic bulb. Place it in tinfoil and drizzle olive oil on top and bake at 350’F for 30-40 minutes or until the garlic bulbs are lightly browned and soft when pressed.
I hope you love making and eating this Roasted Garlic and Mushroom Galette as much as I do!
Roasted Garlic and Mushroom Galette
- 2 1/2 cups gluten free or regular all purpose flour
- 12 tbsp grass fed butter cold, cut into cubes
- 1 tsp kosher salt
- 1 tsp italian seasoning optional
- 1/4 cup cold water more as needed
- 2 tbsp olive oil
- 1 sweet onion thinly sliced
- 2 lbs mixed mushrooms chopped
- 1 tsp kosher salt and pepper
- 2 tbsp balsamic vinegar
- 4 cloves roasted garlic
- 1 tsp fresh thyme
- 2 tbsp fresh basil torn
- 1/2 cup parmesan cheese
- 8 ounces fresh mozerella
- fresh herbs for serving
- For the dough:Put the flour, italian seasoning and salt in a food processor, and pulse to blend. Add the butter pieces, and pulse until they are small, with the largest piece no bigger than a pea.With the motor running, drizzle in the ice water; stop the processor. Give the dough a big pinch; if it holds together, you’re good. If it doesn’t and still seems dry and powdery, add another teaspoon or two of water.Scrape the dough onto a work surface, and shape it into a pile. Using the heel of your hand, push the dough away from you slightly to smear the pieces of butter into the flour. With a dough scraper, scoop up an edge of the smeared dough, fold it on top of itself, and continue pressing and smearing, working your way through the whole pile of dough. Do this 5 or 6 times until the dough feels smooth and pliable. Shape into a flat disk, wrap with plastic, and chill in the refrigerator at least an hour and up to overnight.For the galette :Remove the galette dough from the refrigerator.Heat the oil in a large skillet over medium heat. Add the onion and cook stiring every few minutes until soft and begining to carmelize, 10-15 minutes. Add a the mushrooms, salt and pepper. Toss and cook for 5-6 minutes. Deglaze the pan with the vinegar and remove from the heat. Mix in fresh thyme and garic. Allow to cool completely. Position a rack in the center of the oven, and heat the oven to 375°F. Between two sheets of parchment, roll out the dough to a round about 16 inches in diameter. Slide the dough onto a large rimmed baking sheet, and remove the top sheet of parchment. It’s OK if the dough drapes over the sides of the baking sheet a bit. Tear the mozerella and distribute in the middle of the dough make sure you leave about a 2 inch boder. Pile the mushroom mixture on top and then sprinkle with parmesan. .Gently fold the border of dough up and over the filling, pleating loosely as you move around the circle. The dough might split or rip a bit, but just press it back together if it does. Bake for about 15 minutes, then reduce the oven temperature to 325°F and continue baking until the dough is nicely browned on the bottom, 45 to 60 minutes. If it looks like the filling is getting too dark or dried out during baking, cover the filling loosely with a piece of foil.Let the galette cool on a rack for about 15 minutes. Serve slightly warm or at room temperature. If you make ahead, you can reheat it in a 375°F oven for about 10 minutes. Garnish with fresh herbs, olive oil and serve.
If you make this recipe please comment below! I love to hear from you!