Hearty and deeply flavorful, this Balsamic Mushroom and Caramelized Onion Galette is a rustic dish that delivers elegant results. A flaky, buttery crust cradles a savory filling of tender mushrooms, sweet caramelized onions, and a splash of balsamic reduction, baked to golden perfection.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 8 oz mushrooms (cremini or button), sliced
- 2 teaspoons balsamic vinegar
- Salt and pepper, to taste
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 1 egg, beaten (for egg wash)
Instructions:
Make the Dough:
In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add sliced onions and cook slowly, stirring often, for 15-20 minutes until deeply golden and caramelized. Add mushrooms and cook for another 6-8 minutes until soft and reduced. Stir in balsamic vinegar, thyme, salt, and pepper. Cook another 2 minutes and remove from heat.
Assemble the Galette:
Preheat oven to 400°F (200°C). Roll chilled dough into a 12-inch circle on parchment paper. Transfer to a baking sheet. Spread the filling in the center, leaving a 2-inch border. Fold the edges over the filling, pleating as needed. Brush crust with beaten egg.
Bake and Serve:
Bake for 30-35 minutes or until crust is golden brown. Let cool slightly before slicing. Serve warm or at room temperature.
Recipe Tips:
- Add goat cheese or gruyère for richness.
- Swap thyme with rosemary for variation.
FAQs:
Can I use store-bought crust?
Yes, a pie crust or puff pastry works well for convenience.
How do I store leftovers?
Wrap and refrigerate for up to 3 days. Reheat in the oven for best texture.
