Mushroom & Gruyère Galette

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Published August 25, 2026  ·  ⭐ 4.0 (10 reviews)

Prep	Cook	Total	Yield
30 min	40 min	2 hr	6 servings

Difficulty: Medium

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Ingredients

Pastry

• 200 g plain flour
• 0.5 tsp fine sea salt
• 130 g cold unsalted butter (cubed)
• 60 ml ice water
• 1 tsp apple cider vinegar

Filling

• 400 g mixed mushrooms (cremini, shiitake, oyster)
• 2 tbsp unsalted butter
• 2 cloves garlic (minced)
• 1 tbsp fresh thyme leaves
• Salt and black pepper to taste
• 100 g Gruyere cheese (grated)
• 1 egg (beaten, for egg wash)
• Flaky sea salt for finishing

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Steps Overview

1. Make a rough puff pastry and chill
2. Saute mushrooms with garlic and thyme
3. Assemble on pastry, fold edges, egg wash
4. Bake until deeply golden
5. Rest, slice, and serve

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Step-by-Step

1. Make the pastry

Whisk the flour and salt in a large bowl. Add the cold cubed butter and rub in with your fingertips until you have a mix of pea-sized and oat-sized pieces. Stir the vinegar into the ice water, then drizzle over the flour mixture, tossing with a fork until it just comes together. Flatten into a disc, wrap in cling film, and refrigerate for at least 1 hour.

2. Cook the mushrooms

Tear or slice the mushrooms into bite-sized pieces. Heat the butter in a large skillet over medium-high heat. Add the mushrooms in a single layer (work in batches to avoid crowding) and cook without stirring for 3-4 minutes until golden on the underside. Stir, then cook another 3-4 minutes. Add the garlic and thyme, season with salt and pepper, and cook 1 more minute. Transfer to a plate and let cool completely.

3. Assemble the galette

Preheat the oven to 200 C (fan 180 C). Roll the chilled pastry out on a floured sheet of parchment into a rough 30 cm circle. Scatter half the Gruyere over the centre, leaving a 5 cm border. Pile the cooled mushrooms on top and scatter the remaining cheese over them. Fold the pastry border up and over the filling, pleating as you go. The centre stays open.

4. Bake

Brush the pastry border with beaten egg and sprinkle with flaky salt. Slide the parchment onto a baking sheet and bake for 35-40 minutes until the pastry is deeply golden and the cheese is bubbling. Let cool on the sheet for 10 minutes before slicing.

5. Serve

Finish with a few extra thyme leaves and a crack of black pepper. Serve warm or at room temperature. Goes beautifully with a simple dressed green salad.

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Notes

• Use a variety of mushrooms for the best flavour and texture. Cremini for meatiness, shiitake for depth, oyster for delicacy.
• The vinegar in the pastry helps keep it tender. You can swap for lemon juice.
• Don't skip letting the mushrooms cool before assembling - hot filling melts the butter in the pastry and you lose all that flakiness.
• This reheats well at 170 C for 10 minutes. Also excellent at room temperature for a picnic or packed lunch.