Mushroom and onion galette

Mushroom and onion galette

Total: 2 hr 5 min. | Active: 30 min.
vegetarian
Nutritional value / person: 708 kcal
, Fat: 47 g
, Carbohydrate: 52 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

150 g half-white flour
100 g wholemeal flour
½ tsp salt
100 g butter, cut into pieces, cold
1 dl water

Filling

oil for frying
300 mixed mushrooms (e.g. button, chanterelle, halved or quartered, depending on size)
3 onions, halved, cut into thin strips
2 tbsp white balsamic vinegar
40 g Sbrinz, finely grated
200 g crème fraîche
¼ tsp salt
a little pepper

To bake

30 g Sbrinz, shaved
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How it's done

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Dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.

Filling

Heat a dash of oil in a non-stick frying pan. Add the mushrooms, fry for approx. 8 mins. Reduce the heat, add the onions, fry for approx. 5 mins. Add the balsamic, mix, cook for approx. 3 mins. Remove the pan from the heat. Add the cheese and half of the crème fraîche, mix, season.

To shape

Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tray along with the baking paper. Carefully remove the upper sheet of baking paper. Spread the mushroom mixture on top of the dough, leaving approx. 4 cm free around the edges. Fold in the edges of the dough.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly. Spread the cheese and the remainder of the crème fraîche on top, serve warm.

Good to know
Serve with: Leaf salad

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