This mushroom beet and blue cheese galette has a flaky and buttery gluten free exterior filled with deep savory flavors.
So I’ve made 3 galettes in the past 72 hours.
They’re kinda just, um…amazing.
Sweet or savory, I’m not sure it matters because the best part by far is the crust.
1. It’s supposed to be rustic looking so all those perfectly rolled out, un-cracked, fork tine edged pies that are a royal pain in the ass to master, yeah, this ain’t it.
2. It’s just so freakin’ buttery and flaky, it just kind of crumbles and melts in your mouth at the same time.
And while husbands will likely have no idea what “galettes” are and refer to them as “goulash” instead (no? Just mine?), they’ll also ask what else you can throw in the middle of these “things” so you can have it again.
Love the savory flavors of this mushroom beet galette? I think you’ll also love this wild mushroom soup!
Not up for crust making? Make this beet and feta salad instead.
More galette recipes to try:
Mushroom Beet and Blue Cheese Galette
For the Crust
- 1 1/4 cup gluten free baking flour or all-purpose
- 1/3 cup almond flour
- 1/2 teaspoon kosher salt
- 1 tablespoons raw sugar
- 6 tablespoons cold butter chopped
- 1/4 cup cold whole milk
- 1 egg yolk
For the Filling
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 cup chopped red onion
- 10 ounces baby portobello mushrooms, sliced (about 3 cups)
- 1 medium beet peeled and chopped
- 1 tablespoon fresh chives minced
- 2 tablespoons sherry vinegar
- salt & pepper to taste
- 2 ounces blue cheese I used a creamy goat’s milk blue cheese that went really well with this
For the Crust
- Combine the flours, salt, sugar and butter in a food processor. Pulse a few times until the butter is combined and the mixture becomes crumbly in texture.
- Beat the egg and milk together.
- With the processor running, slowly pour in the egg and milk mixture until the dough comes together in a ball.
- Turn dough out onto a floured surface, shape into a disk and wrap with plastic wrap.
- Refrigerate the dough for at least an hour, up to overnight.
For the Filling
- Place the oil and butter in a large skillet over medium heat.
- Once melted, add the onion, mushrooms and beets. Toss once and then let the mixture cook, untouched for about 10 minutes until the mushrooms have released all their moisture and the mixture is starting to brown.
- Add the chives to the skillet and toss to combine.
- Pour the sherry vinegar in and stir, scraping up any brown bits stuck to the bottom of the pan.
- Once liquid has cooked off, season with salt and pepper to taste and turn off heat.
- Remove the dough from the refrigerator and let sit at room temperature for 30 minutes.
- Preheat the oven to 375 degrees.
- Roll the dough out into a circle on parchment paper.
- Spoon the filling onto the dough leaving about a 1 inch border.
- Sprinkle the blue cheese on top of the filling.
- Gently fold up the sides of the dough in an overlapping pattern and press firmly to seal any creases.
- Transfer the galette on the parchment paper to a baking sheet or pizza stone and bake for 40-45 minutes until the crust is golden brown.
- Remove from the oven and let sit for 10 minutes before slicing.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.