Caramelized Onion and Mushroom Galette

Enticing caramelized onion and mushroom galette, filled with, lacinato kale, fresh thyme, and Swiss cheese. An amazing gluten free treat!

This tasty little tart takes a little bit of time but it is so worth it! This is a great accompaniment with a salad for lunch, a savory side dish for dinner, or a wonderful addition to a Sunday brunch.

Morel Mushrooms

May is one of my favorite months of the year. Seeing everything come to life and soaking up the extraordinary rays of sunshine revives my soul.

May is also morel mushroom picking time! I love to gorge on these unique mushrooms and thoroughly enjoy the hunt for them out in the vast forests.

After devouring all the morels I possibly can, I dry out the rest of them and save them for very specific dishes I can make later in the year.

I was fortunate enough to grow up with the wilderness in my backyard and was taught at a young age about many different types of mushrooms. I have been foraging for mushrooms for many years, especially morels.

Morels are a meaty and nutty flavored mushroom. They are highly sought after and quite expensive as they are only found in the wild.

What is a Galette?

A galette is basically a flat pie. Galettes can be savory or sweet just like traditional pies. The only differences between galettes and pies are; there is typically less filling in a galette and your pastry dough doesn’t require as much attention. In fact, the more rustic a galette looks, the more appealing it is to the eye.

How to make Caramelized Onion and Mushroom Galette

Julienne the onions and place in a large skillet with oil and butter over medium heat. Stir the onions often.

When the onions begin to turn color, about 45 minutes later, add the garlic, and continue to cook until onions are fully caramelized.

Start the pastry dough by blending your dry ingredients with your butter in a food processor or with a pastry cutter. Make sure your butter and water are COLD. Don’t add the water until the very last.

Pulse until you have little pea size pieces of dough. Add the water and pulse a few more times. Gather together, wrap in plastic wrap, and refrigerate for 30 minutes.

In another large skillet, heat the oil and butter over medium heat. Add the mushrooms and cook for 25 minutes.

Once the mushrooms are cooked, push them to the outer sides of the pan and add a tablespoon of olive oil in the center. Add the chopped kale to the oil and cook about one minute.

To the mushroom and kale mixture, add a squeeze of lemon, pinch of salt, and the dry sherry. Cook the sherry down and transfer the onions to the mushroom pan. Add the fresh thyme and remove from heat.

Bringing all the Ingredients together for the Carmelized Onion and Mushroom Galette:

Flour a surface with your gluten free flour to roll out your pastry dough. The dough will be very firm. Flatten and round it out. Try not to over handle which will melt the butter.

Using a rolling pin, roll your dough about 1/8 inch thick and in a circle. Move the dough around often to prevent sticking.

Layer the Swiss cheese in the center of the dough and add the filling on top, leaving about two inch space from the outside. Fold up the outside of the dough, toward the center.

Brush the egg wash on the pastry dough. Bake at 375 degrees for 30-35 minutes or until crust is nicely browned.

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Looking for more great recipes? Check out mushroom and sausage bread pudding and mushroom poppers.

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