Mushroom and Herb Galette

These rustic, personal-sized galettes showcase the earthy flavors of caramelized onions, sautéed mushrooms and creamy fontina béchamel in a flaky homemade crust – perfect for a pie swap gathering. Photo by Mallory Aussem, Evergold Photography.

Makes 6 personal galettes

Ingredients

For pie dough

2-½ cups all-purpose flour

1 cup unsalted butter

¼ cup sour cream

¼ cup cold water

1 teaspoon salt

For caramelized onions

2 large yellow or sweet onions, thinly sliced

2 tablespoons butter

1 pinch salt

1-2 tablespoons water, broth, or wine (as needed)

For fontina béchamel sauce

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups whole milk, warm

1 cup shredded fontina cheese

1 pinch salt

1 pinch nutmeg, optional

For sautéed mushrooms and herbs

1 pound cremini or white mushrooms, cleaned and halved

2 tablespoons olive oil

1 teaspoon fresh thyme leaves

1 teaspoon fresh sage, chopped

1 teaspoon fresh rosemary, finely chopped

Salt and freshly ground black pepper

For assembly

1 egg beaten with 1 teaspoon water (for egg wash)

Instructions

To make pie dough: Mix cold water and sour cream together, set aside. Add salt to flour, then cut butter into flour using hands or food processor until you have pea-sized pieces. Add wet ingredients and gently toss together, folding 2-3 times until dough just holds together when pressed. Gather into a rough ball, flatten into 2 disks, wrap, and refrigerate for at least 30 minutes.

To make caramelized onions: Heat butter in a wide skillet over medium heat. Add sliced onions and salt, stirring to coat. Cook slowly, stirring every 5-10 minutes for 30-40 minutes until soft, golden, and jammy. Add liquid as needed if the pan dries out.

To make fontina béchamel sauce: Melt butter in a saucepan, whisk in flour, and cook 1-2 minutes. Gradually whisk in warm milk, stirring until thickened, about 5-7 minutes. Remove from heat and stir in fontina until melted. Season with salt and nutmeg.

To make sautéed mushrooms and herbs: Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed 2-3 minutes. Season with salt and pepper, stir, then add herbs. Cook another 2-3 minutes until browned but not completely done.

To assemble: Preheat the oven to 400°F. Line the baking sheet with parchment. Roll each dough disk into 6 (7-inch) circles. Layer fillings in center, leaving 1 to 1-1⁄2 inch border: spread thin layer of béchamel, add caramelized onions, then top with mushrooms. Fold edges over filling, pleating as you go. Brush crust with egg wash. Bake for 25-30 minutes until golden and crisp. Cool slightly before serving.