Green Garlic, Onion, and Mushroom Galette

Green Garlic, Onion, and Mushroom Galette

Serves 2-4


3 Tbsp extra virgin olive oil

Two green garlic stalks, sliced using only the white & light green parts (not the tops-can sub with well-washed leeks or green onion, adjust portions as necessary)

½  medium yellow or white onion, sliced (a Vidalia onion also works)

Salt & pepper to your taste (taste as you cook and increase seasoning, as desired)

1/8  tsp red pepper flakes (this gives the galette a “kick” of heat but can be omitted)

8 ounces cremini mushrooms, sliced

½ tsp Herbs de Provence (sub with thyme)

1-9 inch pie dough portion (store-bought or homemade)

One aquafaba (chickpea water) OR 1 egg, beaten

Five leaves of flat-leaf (Italian) parsley, chopped for garnish (optional)


Preheat your oven to  425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.  

Heat skillet over medium-low heat. Adds 2 Tbsp olive oil. Sautèe the green garlic and onions until soft. Move them to the perimeter of the skillet.

Add remaining olive oil to heat in a skillet, then add the mushrooms. Sautèe until the mushrooms are soft and have released their juices. Add Herbs de Provence, gently fold the mixture, and cook on low-medium heat until most liquid evaporates.  

Meanwhile, roll the dough to approximately 11 inches in diameter on a floured surface. Transfer the dough round to the lined baking sheet, spoon the mixture onto the center of the dough round, and spread evenly,  leaving about 2 inches from the outer edge. Fold and overlap the dough, forming a crust. Brush crust edges with aquafaba or egg. 

Bake for 20-25 minutes (depending on your oven). The edges of the galette should become golden brown, and the mixture will be bubbling lightly. Remove the galette from the oven and top it with parsley, which is optional.  

You can slice it immediately, but I prefer to serve it at room temperature.

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