Smoked Gouda and Mushroom Galette

Smoked Gouda Mushroom Galette



  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 ½ sticks 12 tablespoons unsalted butter, cold and cut into ½ inch cubes
  • 1 tablespoon apple cider vinegar
  • ¼ cup ice water plus more if dough is too dry


  • 4 tablespoons olive oil
  • 1 lb. 6 oz. assorted mushrooms quartered only if large or torn into large pieces
  • 1 large onion thinly sliced
  • 1 garlic clove minced
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ cup heavy cream
  • ½ cup +2 tablespoons chopped chives
  • ½ cup +2 tablespoons chopped fresh parsley
  • 1 ½ cups smoked Gouda shredded
  • 1 egg beaten lightly to be used as an egg wash
  • Flaky sea salt and coarse ground pepper for sprinkling
  • 2 tablespoons extra virgin olive oil for drizzling


  • In a food processor, pulse flour and salt until well blended.
  • Add butter cubes and pulse until butter becomes the size of peas.
  • Add vinegar and ¼ cup ice water and pulse until a crumbly dough forms.
  • Pour mixture into a large bowl and, if it seems too dry when you squeeze a handful, add another tablespoon or two of water.
  • Incorporate the water and gather mixture into a ball of dough.
  • Wrap dough in plastic wrap and press down into a 1 inch thick disk.
  • Chill the dough in the refrigerator until cold, approximately one hour.
  • Line a 14 inch pizza pan or sheet pan with parchment paper.
  • While the dough is chilling, make the filling.
  • In a large skillet over medium high heat, heat oil.
  • Add sliced mushrooms, sliced onions, garlic, garlic powder and ½ teaspoon salt.
  • Stir mixture until browned and onions are nice and caramelized.
  • Add cream and ½ cup each of the chives and parsley. Take off the heat and cool completely.
  • Preheat oven to 400 degrees Fahrenheit.
  • Roll out crust to a 14 inch diameter rough circle on a lightly floured surface.
  • Scatter shredded cheese all over crust leaving a 2 inch border.
  • Spread mushroom mixture over cheese.
  • Using a pastry brush, brush the edges of the cross with the beaten egg.
  • Fold edges up over mushrooms creating a border.
  • Using a pastry brush, brush edges of crust with beaten egg.
  • Scatter galette with flaky sea salt and coarsely ground pepper.
  • Drizzle all over with extra virgin olive oil.
  • Bake for approximately 40-50 minutes or until nice and brown.
  • Scatter the remaining herbs over the top of the galette.
  • Serve hot or warm.


Makes 1 approximately 12-inch diameter galette