Mushroom Spring Onion Galette

Sunday afternoon is perfect time for baking and I love freshly baked goods. So I decided to make a savory galette with mushroom and spring onion filling. I like galettes fresh from the oven because they have scrumptious filling and crispy crust all together in a one dish. Traditionally galette dough or crust is made with butter but I am not a big fan of butter; so I have used oilve oil in this particular recipe. Olive oil gives perfection to this savory galette; and you won’t even miss butter.

mushroom galatte

I suggest using best quality extra virgin olive oil which is good in every perspective. I generally use either oilve oil or coconut oil for cooking and baking as well.

Mushroom Spring Onion Galette
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 5
No Butter Mushroom Spring Onion Galatte
  • ¾ cup whole wheat flour.
  • 1 tsp salt.
  • ½ cup all-purpose flour.
  • ⅓ cup extra virgin oil.
  • ½ cup cold water.
  • 1 egg.
  • 2 cups spring onions chopped ( white and greens).
  • 3 cups mushrooms (sliced).
  • 2 tsps fresh herbs ( thyme, oregano, basil ) chopped.
  • 1 cup baby spinach.
  • 2 tbsp sour cream.
  • 1 tsp fresh ground pepper.
  • 1 small red onion.
  1. For Crust: Combine flour,1/2 tsp salt, ¼ cup olive oil add cold water gradually and knead it together until a ball is formed. wrap in a plastic wrap and place in refrigerator for at least 1 hr.
  2. For Filling: Heat olive oil in a pan and add spring onions, cook stirring occasionally until onions are tender and become a bit translucent.
  3. Add mushrooms, salt , pepper and herbs, cook until the mushrooms begins to release water and also become soft.
  4. Add baby spinach and cook till all liquid gets evaporated. Add red onion and sour cream; mix well. Transfer the filling to the plate to let it cool.
  5. Preheat the oven to 400º F; line a baking tray with parchment paper.
  6. Remove your dough from refrigerator and roll out on the lightly floured surface into a 10 inch circle. Roll it back over the rolling pin and transfer to the prepared baking sheet.
  7. Spoon in the filling and spread it in the center of the dough, leaving 1½-inch border all around.
  8. Gently fold the border up and over the filling to form a rim, pleating as necessary by pressing the folds together.
  9. Brush beaten egg over the rim.
  10. Bake the galette until the crust is golden brown for approximately 30-35 minutes.
  11. Let it cool for about 5 minutes on the wire rack.
  12. Slide into serving platter, cut into wedges and serve warm.
Nutrition Information
Calories: 260 Fat: 16.9 g Saturated fat: 2.8 g Unsaturated fat: 13.6 g Carbohydrates: 24.2 g Sugar: 0.8 g Sodium: 487 mg Fiber: 3.5 g Protein: 5.9 g Cholesterol: 13.5 mg

Mushroom Spring Onion Galatte

So try this mushroom spring onion galette and let me know how it was !

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