Galette with Onion and Chanterelles

A simple French pie that impresses with its rustic appearance and wonderful flavor.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dough

  • 200 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Salt, table

  • 115 g Butter, unsalted

  • 50 ml Water

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 450 g Mushrooms, mauve

  • 2 teaspoons Thyme, fresh

  • pieces Salt, table

  • 1 piece Egg, fresh

Steps

  1. First, prepare the dough. In a bowl, add the flour and mix it with salt. Add the cold butter, cut into cubes, to the mixture. Quickly work the fat into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Then add enough cold water to bring the dough together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

  2. Clean the chanterelles with a damp cloth. Cut larger mushrooms into quarters, leave smaller ones whole, or halve them. Peel the onion and cut it in half. Slice both halves into thin pieces.

  3. Heat one tablespoon of oil in a large pan. Add the onion and sauté it over medium heat, stirring occasionally, until it softens and turns golden brown. Season the onion with pepper and salt while cooking.

  4. Transfer the sautéed onion to a plate. Heat the remaining oil in the pan. Add the mushrooms and quickly sauté them over medium heat, stirring occasionally. Season the mushrooms with thyme, pepper, and salt while cooking. Once the mushrooms release excess moisture and turn a nice brown color, transfer them to a plate lined with paper towels.

  5. Preheat the oven to 200 degrees Celsius. Take the dough out of the refrigerator. On a lightly floured surface, roll it out into a circle, 25 to 30 cm in diameter. Transfer the rolled-out dough to a low baking sheet lined with parchment paper. Place the sautéed onion and chanterelles in the center of the dough, leaving about 3 cm of the edge empty. Fold the ungreased edge of the dough towards the center, partially covering the filling. Beat an egg in a small bowl and brush it over the dough.

  6. Bake the galette in the preheated oven for 40 to 45 minutes. It is done when the dough turns a beautiful golden brown. Let it rest for 10 minutes before serving to make it easier to cut into slices.

Nutrition Information (Per 100g)

  • Calories: 207.29 kcal
  • Fat: 12.23 g
    • Saturated Fat: 6.37 g
  • Carbohydrates: 18.91 g
    • Sugars: 0.41 g
  • Protein: 4.32 g
  • Fiber: 1.44 g

Advice

Before placing the galette in the oven, you can optionally add some cheese (goat, feta, mozzarella, gouda, parmesan, etc.).