Breakfast for 6

Mushroom Herb Galette

Name: Mushroom Herb Galette
Total time: 90 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 1/2 cup flour; 1 tbsp sugar; 1 tsp sea salt; 2 tsp minced chives; 1 tbsp minced fresh thyme; 1 tbsp minced flat leaf parsley; 12 tbsp unsalted butter; 6 tbsp ice water; 3 tbsp salted butter; 1 small yellow onion; 3 cups wild mushrooms; 1/2 tsp sea salt; 1/2 tsp freshly cracked black pepper; 1/3 cup crème fraîche; 3/4 cup shredded gruyere cheese; 1/4 tsp fresh thyme leaves; 1 egg

This savory galette fills herb pastry with buttery mushrooms, onion, crème fraîche, and Gruyère before baking until golden.

$1.45per serving $

90 minstart to table

6servings

French Vegetarian Budget Breakfasts Lunches Back to school

Ingredients

2 1/2 cup flour
1 tbsp sugar
1 tsp sea salt
2 tsp minced chives
1 tbsp minced fresh thyme
1 tbsp minced flat leaf parsley
12 tbsp unsalted butter
6 tbsp ice water
3 tbsp salted butter
1 small yellow onion
3 cups wild mushrooms
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
1/3 cup crème fraîche
3/4 cup shredded gruyere cheese
1/4 tsp fresh thyme leaves
1 egg

Steps

Mix the flour, sugar, salt, chives, and minced thyme, then cut in 12 tablespoons butter until crumbly.
Stir in the ice water, form a dough, wrap it, and chill it for 25 minutes.
Cook the onion and mushrooms in 3 tablespoons salted butter in a large skillet over medium heat for 12 minutes, then cool for 5 minutes.
Heat the oven to 400 F and roll the dough into a 12-inch round on a lightly floured surface.
Spread the crème fraîche over the center, leaving a 2-inch edge, then add the mushrooms, Gruyère, parsley, thyme, salt, and pepper.
Fold the dough edge over the filling, brush it with beaten egg, and bake on a baking sheet for 30 minutes, until golden and the egg is fully set.