Whole Wheat Mushroom Galette with Artichokes

Today I’m sharing with you this scrumptious mushroom galette that makes a special dinner on its own or with a side of green salad. It also goes perfectly with a glass of wine as an appetizer! 

MUSHROOM GALETTE

Since so many of you love and made this Roasted Vegetable Galette I had to come up with a different version of it. Because you can ever have too many galettes. And here it is. Whole wheat crust filled with caramelized onions and mushrooms with artichokes. Flavorful, rich in taste and sooo good.

HOW TO MAKE A GALETTE

Galette is one of my favorite things to make because you can’t really mess it up. The more messy it looks the better. That’s what makes it look “rustic”! Forget the store-bought crust and try this one! It’s so simple to make and much healthier than the one from the store. All you need is 4 ingredients!!

whole wheat flour (you can use regular, white whole wheat flour, spelt or whatever you’d like!)

extra virgin olive oil, grapseed oil or avocado oil

ice cold water

sea salt

and that’s it!! you can also use an egg for egg wash but it’s totally optional!

Combine all the ingredients, adding more water if the dough is too dry. Then, transfer the dough to a lightly floured surface and form into a bowl. Cover with a plastic wrap and refrigerate for about 40 minutes. Meanwhile, prepare the filling!

WHOLE WHEAT MUSHROOM GALETTE FILLING 

CARAMELIZED ONIONS AND MUSHROOMS

This is my recent favorite combo. It’s so flavorful, perfectly savory and sweet. I love adding it on pizza, mixing with pasta or serving it as a side dish! Caramelized onions and mushrooms go perfectly with this flaky and crunchy whole wheat crust.

I chose cremini mushrooms but any kind of mushrooms that you have will work in this recipe.

HOW TO CARAMELIZE ONIONS AND MUSHROOMS

First, heat the oil in a large pan over medium heat. Add sliced onion and cooked until soften around 5 minutes.

Then, add mushrooms, balsamic vinegar, fresh thyme and 1/2 tsp or more salt. Cook for about 10-12 minutes until the mushrooms released all the water and the mixture starts to caramelize. You will smell when it’s done!! I also added some marinated artichokes to add a fresh taste and brighten up the galette.

Do you love galettes?? Don’t forget to check out this amazing roasted vegetable galette and roasted carrot galette. In need of  something sweet? This rustic strawberry galette with thyme and gluten-free plum and blueberry galette will hit the spot!

Have you made this mushroom galette yourself? I would love to hear how it came out! Use the hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!

Whole Wheat Mushroom Galette with Artichokes

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Serves: 4 Prep Time: 1 Hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

WHOLE WHEAT CRUST:

1 1/4 cup white whole wheat flour

1/4 cup extra virgin olive oil

1/4 cup + 2 tbsp ice cold water

1 tsp sea salt

1 egg yolk, slightly beaten for egg wash (optional)

FILLING

1 tbsp avocado oil

1 medium onion, sliced

4 cups cremini mushrooms, sliced

2 tbsp balsamic vinegar

1 tbsp fresh thyme (leaves only)

1/2 cup jarred artichokes

sea salt, black pepper

Instructions

1. In a mixing bowl, combine flour, oil, salt and 1/4 cup water. Stir to combine. Add 2 tablespoons of water if the dough is too dry.
2. Transfer the dough to a lightly floured surface and form into a ball. Wrap in plastic wrap and place in the refrigerator for around 40 minutes.
3. Meanwhile, heat the oil in a large pan over medium heat. Add sliced onion and cooked until soften around 5 minutes. Add mushrooms, balsamic vinegar, fresh thyme and 1/2 tsp or more salt. Cook for about 10-12 minutes until the mushrooms released all the water and the mixture starts to caramelize. Add in artichokes and saute for another couple of minutes.
4. Preheat the oven to 375F.
5. Roll out your dough into a 13-inch round on a lightly floured surface. Then transfer the dough to a baking sheet. Layer the mixture in the center of the dough, leaving a 1 1/2 to 2-inch border all around. Gently fold over the pastry border. Brush the folded edges of the crust with the beaten egg yolk (optional).
6. Bake the galette until the crust is fully cooked and golden brown, about 35-40 minutes.  Remove from the oven and let it cool slightly before slicing.