A Flaky Galette Recipe with Goat Cheese, Onion & Mushroom | Healthy Einkorn Crust
Do you ever find yourself dreaming of the perfect mid-week meal, something light yet delicious? I know I do! But sometimes it feels hard to come across a dish that's both tasty and healthy without overcomplicating things. That is why I am so excited to share this Savory Galette recipe with a flaky and nutty einkorn crust. This easy dinner idea will delight your taste buds while providing the added nutrition boost from using einkorn flour instead of regular wheat flour. Serve this crispy, flaky galette with its goat cheese, onion & mushroom filling as an entrée, or side dish. Time to get cooking!
A galette is truly an underrated masterpiece of pastry making! Not only are they delicious, but they also offer so much versatility in their ingredients and flavors. From savory galettes made with cheese and vegetables to sweet dessert tarts full of seasonal fruit, their possibilities are truly endless. Galettes deserve a place alongside classics like croquembouche or strudel in the Hall of Fame for amazing pastry creations! Whether you opt for comfort food for dinner or dazzle your guests with an unforgettable dessert on a special occasion, a galette is the perfect addition to the table. They are not just easy to make; they’re fun, too! Whether you’re a novice baker or have all the right kneads and techniques up your sleeve, come along on this journey through time with these crisp dough discs and explore how far you can take your galette creations.
Here’s Why You’ll Love This Recipe
The crust is rich in flavor, flaky, and melts in your mouth.
The filling is perfectly balanced with its salty, tart, tangy, and sweet flavors.
It is an easy and exceptionally stunning meal to make. Everyone will think you spent hours on it.
The filling can easily be customized to your liking.
A Flaky Galette Recipe with Goat Cheese, Onion & Mushroom | Healthy Einkorn Crust
Ingredients
Instructions
- Put the chilled butter into a food processor with the grater attachment and grate the butter into thin shreds. You can also use a handheld cheese grater or dice the butter into small cubes.
- Put the shredded butter into the bowl of your stand mixer, along with the greek yogurt and Einkorn flour.
- Using your paddle attachment, let the dough mix until it forms a large ball. It will start off looking like little peas of butter in dry flour before it all comes together beautifully as you keep mixing. It takes about a minute to come together.
- Form the dough into a tight disk and place it onto a floured surface. Roll the dough out to about an 18-inch circle.
- Place the dough into a 13-inch round baking dish and leave the overlap of dough hanging off the sides while you put the filling inside it. Of course, you can also use a sheet pan, but I find a round baking dish more straightforward to help form that traditional circular galette shape.
- Preheat the oven to 400°F.
- Wash and slice the mushrooms to about 1/4 inch thick and toss them in 2 tablespoons of olive oil.
- Put the mushrooms onto a parchment-lined sheet pan and roast them for 25 minutes.
- Wash and slice your tomatoes into 1/4-inch slices and set them aside.
- Slice the onions into thin 1/8-inch round segments and place them into a medium-sized bowl.
- Whisk together the parmesan cheese, salt, pepper, nutmeg, red wine vinegar, 1.5 tablespoons of olive oil, dried oregano, grated garlic, and the red pepper flakes in a bowl. Toss in the onions and set aside.
- Put the milk and egg into a small bowl and mix well. Set aside.
- Put the cheddar cheese slices onto the bottom of the crust, followed by the onions and mushrooms.
- Top with crumbled pieces of goat cheese and sliced tomatoes.
- Fold over the edges in a very rustic manner all around the galette.
- Lightly brush on the egg wash and sprinkle some extra red pepper flakes around the crust.
- Bake the galette in your preheated 400°F oven for 55 minutes or until the crust is golden brown.
- Let the galette rest after removing from the oven for 15-20 minutes to allow the juices to reabsorb inside the filling before slicing and serving.
Notes
Flour Substitutions: You can replace the einkorn flour with any other flour of your choosing. This crust recipe works with many variations, even gluten-free flour.
Butter: Salted European butter works best in this recipe. European butter melts slower, resulting in a better, flakier crust, and the flavor is exceptional, and make sure that the butter is cold when working with it.
Size and Shape: You can shape the galette into any form and size you prefer and make smaller individual-sized servings vs. one large galette.
Nutrition Facts
Calories
523.89Carbs
34.8 gCholesterol
107.24 mgFat
36.25 gFiber
2.31 gNet carbs
32.48 gProtein
16.16 gSat. Fat
20.98 gSodium
449.02 mgSugar
3.44 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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