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Indulge in this galette, wrapped with a delicate gluten-free pastry enclosing a blend of mushrooms and chestnuts. Seasoned with aromatic shallots, garlic, onions, and thyme, elevated by the luxurious touch of a sherry reduction, this dish is far from boring.

A wonderful addition to your festive menu, perfect for vegetarians or anyone with a passion for the rich taste of mushrooms.

Several assemble stuffed aloo potato dosas.
What is a galette?

Galettes are rustic, freeform pies that are baked directly on a tray, tin or cast-iron pan. The charmingly folded edges of this galette reveal an opening that showcases its sweet or savoury filling.

The term ‘galette’ traces its roots back to the French word ‘gale’, which signifies a flat cake. In French cuisine, it is commonly used to describe a combination of pastry or crêpe wrapped around a filling, exemplified by the renowned buckwheat galette.

A plate with gluten-free buckwheat galette on it filled with a cooked egg and several asparagus spears

About Mushrooms:

I vividly recall a captivating TV commercial from my days in Australia, where mushrooms were celebrated as ‘meat for vegetarians!’ This catchy slogan left a lasting impression on me, fueling my passion for these earthly delicacies.

Once I moved to Europe, I was fascinated by the vast assortment of mushrooms cultivated here, each boasting its own unique texture and flavour profile. This diversity makes them not only exciting but also incredibly versatile in countless recipes.

For this galette recipe, I have selected a trio of chestnut (brown button), trumpet, and shiitake mushrooms. However, feel free to explore other seasonal varieties to add to this recipe.

different mushrooms used for the mushroom & chestnut galette

While preparing and chopping mushrooms is an easy task, here’s a handy tip: refrain from washing them under running water. Instead, a gentle brush and wipe will do in removing any loose dirt and preserving their flavour.

Head to this easy recipe for homemade cranberry sauce which goes perfectly with this festive mushroom & chestnut galette.

An adobe photo of french onion soup

Top the galette with crumbled goat or feta cheese before baking for a richer and tangy flavour.

Gluten-Free Mushroom & Chestnut Galette

by Sandra, Fun Without Gluten
This galette is made with a gluten-free pastry that partially wraps over an appetising mixture of mushrooms and chestnuts, seasoned with shallots, garlic, onions, thyme and a sherry reduction.
A great choice to add to your festive menu for any vegetarians or if you simply love mushrooms!
5 from 2 votes
Prep Time 45 minutes
Cook Time 30 minutes
Pastry chilling time 1 hour
Total Time 2 hours 15 minutes
Course baking, dinner, Festive, Lunch, Vegetarian
Cuisine Festive, French
Servings 6 servings

Equipment

Ingredients
  

For the gluten-free galette pastry:

For the egg wash:

  • 1 egg yolk
  • 1 tsp water
  • 1 pinch of salt

For the mushroom & chestnut filling:

  • 1 tbsp olive oil
  • 2 tsp butter
  • 350 g mushrooms, mixed variety such as chestnut/brown button, king trumpet and shitake
  • 2 banana shallots, chopped finely
  • 1 medium red onion, sliced
  • 1 small white onion, sliced
  • 3 garlic cloves, minced
  • 3 sprigs of fresh thyme, use leaves only
  • 100 g chestnuts, peeled & chopped coarsely
  • 40 ml dry sherry or white wine
  • Freshly cracked black pepper and salt, to season
  • 2-3 tsp truffle oil (optional), to drizzle over once baked
  • Fresh thyme sprigs, to garnish

To serve with:

Instructions
 

GLUTEN-FREE GALETTE PASTRY

    Preparing the pastry dough:

    • Whisk the bread flour, xanthan gum and salt together in either a stand mixer bowl or a regular medium bowl.
    • Add the chilled butter cubes and rub in the butter with your fingertips or use a dough hook if using a stand mixer.
    • In a small bowl, combine the sour cream/yoghurt and lemon juice. Beat this into the butter mixture, adding the water in several intervals until the dough starts to come together.
    • Remove the dough and shape it into a disc. Cover and chill for 1 hour.
      The galette dough shaped into a disc to be chilled

    For the mushroom & chestnut filling:

    • Add the olive oil and butter to a medium pan.
    • Over medium-high heat, fry all the mushrooms for 8 mins, or until slightly caramelised.
      Frying the mushrooms in a pan
    • Add the shallots, onions and garlic. Fry for 5 mins, or until softened.
    • Sprinkle the thyme leaves and add the chestnuts, stirring and frying for another 5 mins.
      Adding the chestnuts and thyme to the mushrooms
    • As a final touch, deglaze the mixture with the sherry or wine, scraping the bottom of the pan to loosen any brown bits. Once most of the liquid has evaporated and the mixture appears dry, remove the pan from the heat and allow it to cool down to room temperature.
    • Season with freshly cracked black pepper and salt. Taste, and add more if needed.

    Assembling the galette:

    • Place the dough disc on a sheet of baking paper and cover it with some plastic film to roll it out into a rough circle measuring 42 cm wide and 5mm thick.
      Rolling it out into a rough circle measuring 42 cm wide
    • Transfer the pastry circle to a greased cast iron pan or a round 30 cm baking tin.
    • Immediately add the mushroom filling and quickly fold the sides over leaving a large gap in the centre. If this is not done quickly, the pastry overlapping can fall away from the pan. Should this happen, mould the dough together with your fingers and coax it over the mushroom filling.
      Adding and folding the pastry over the mushroom filling
    • Mix the egg yolk and water in a small bowl and brush the pastry with this egg wash.
      brush the pastry with the egg wash.
    • Sprinkle some salt over the pastry.

    Baking the galette:

    • Preheat the oven to 200°C/400°F.
    • Bake on the middle shelf for 30 mins.
    • If the pastry starts to brown too quickly, cover the pan or tray with some foil to prevent it from over-browning.
    • Remove the galette and allow it to cool for 5 to 10 mins before slicing and serving.
      The baked galette cooling down

    Serving:

    • Garnish with some fresh thyme leaves and drizzle some truffle oil as an optional garnish.
    • Serve slightly warm or at room temperature with some homemade cranberry sauce.

    Notes

    • Keeps for 3 days chilled
    • Suitable to freeze.
    • Reheat in a moderate oven for 10 mins covered in foil.
    Keyword gluten-free galette, gluten-free mushroom dish, gluten-free pastry, gluten-free vegetarian
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