Mediterranean Mushroom Galette with Gorgonzola & Caramelized Onions

This Mediterranean Mushroom Galette with Gorgonzola & Caramelized Onions is a rustic, savory pastry that’s both elegant and comforting. The buttery, flaky crust holds layers of sweet caramelized onions, earthy mushrooms, and creamy Gorgonzola cheese. It’s simple to make yet impressive enough for a brunch, appetizer, or light dinner paired with a salad or soup.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4–6

Ingredients

1 sheet puff pastry or pie dough (thawed if frozen)

2 large onions, thinly sliced (about 300 g)

2 tbsp (30 ml) olive oil

1 tsp brown sugar (5 g)

8 oz (225 g) mixed mushrooms, sliced

3 oz (85 g) Gorgonzola cheese, crumbled

1 egg (for egg wash)

Salt & pepper, to taste

Optional: fresh thyme leaves for garnish

Instructions

Prepare the Caramelized Onions

Heat 1 tablespoon of olive oil in a skillet over medium-low heat.

Add the sliced onions and a pinch of salt. Cook slowly for about 15–20 minutes, stirring occasionally, until soft and golden.

Sprinkle in the brown sugar and cook for another 3–5 minutes to deepen the color and sweetness.

Transfer to a bowl and set aside.

Cook the Mushrooms

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.

Add the sliced mushrooms, season with salt and pepper, and cook for 6–8 minutes, until they release their moisture and become golden brown.

Remove from heat and let cool slightly.

Assemble the Galette

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the puff pastry or pie dough on a lightly floured surface to about 12 inches (30 cm) in diameter.

Transfer the dough to the prepared baking sheet.

Spread the caramelized onions evenly over the center, leaving about a 2-inch border.

Layer the cooked mushrooms on top of the onions.

Sprinkle the Gorgonzola cheese evenly over the mushrooms.

Fold the edges of the dough over the filling, overlapping slightly to create a rustic border.

Bake the Galette

Beat the egg and brush it lightly over the folded pastry edges.

Bake for 25–30 minutes, or until the crust is golden brown and crisp.

Remove from the oven and let cool for 5 minutes before slicing.

Serve

Garnish with fresh thyme leaves if desired.

Serve warm or at room temperature with a side salad or a drizzle of balsamic glaze for an extra Mediterranean touch.

Tips & Variations

Caramelizing the Onions Perfectly

Low and slow: Keep the heat medium-low while cooking. Rushing the onions over high heat will brown them too quickly without developing that sweet, jammy flavor.

Deglaze if needed: If the onions start to stick, add a splash of water, broth, or white wine to loosen them and lift all that caramelized flavor from the pan.

Make ahead: You can caramelize onions up to 3 days ahead and store them in the fridge. They’ll actually taste even better as they sit.

Cooking the Mushrooms

Don’t overcrowd the pan: Too many mushrooms at once will steam instead of brown. Cook them in two batches if needed.

Use a mix for depth: Combining cremini, shiitake, and button mushrooms gives a rich, layered flavor.

Let them brown: Avoid stirring too often—give them time to develop color before flipping.

Choosing the Right Dough

Puff pastry: Gives a crisp, buttery texture and works great for a lighter galette.

Pie dough: Offers a heartier, more rustic crust and holds up well to juicy fillings.

Homemade touch: If you have time, use a mix of butter and olive oil in your pastry dough for a Mediterranean flavor twist.

Cheese Options & Flavor Variations

Milder alternative: If Gorgonzola is too strong, try crumbled feta, goat cheese, or ricotta.

Bolder twist: Mix a bit of Parmesan or Gruyère with the Gorgonzola for extra richness.

Add greens: A handful of sautéed spinach or arugula pairs beautifully with the mushrooms.

Add sweetness: Sprinkle a few chopped sun-dried tomatoes or drizzle balsamic reduction over the finished galette.

Assembling & Baking Tips

Keep pastry cold: Warm dough becomes sticky and loses its flakiness. Work quickly or chill the assembled galette for 10 minutes before baking.

Don’t overfill: Too much topping can make the crust soggy. Leave space around the edges for folding.

Golden finish: The egg wash helps the pastry brown evenly and gives it a glossy look.

Serving Ideas

Serve with a mixed greens salad with lemon vinaigrette for a light meal.

Pair with a glass of white wine (like Sauvignon Blanc or Pinot Grigio) to complement the earthy mushrooms and tangy cheese.

Cut into small wedges for a party appetizer or brunch spread.

Q&A

Q: Can I make the galette ahead of time?
A: Yes. You can prepare the caramelized onions and mushrooms a day or two in advance. Assemble and bake the galette just before serving for the best texture. Reheat leftovers in the oven at 350°F (175°C) for 10 minutes to crisp the crust again.

Q: Can I use store-bought pastry?
A: Absolutely. Store-bought puff pastry or pie dough works perfectly for this recipe. Just make sure it’s fully thawed before rolling it out.

Q: What’s a good substitute for Gorgonzola?
A: Try feta, goat cheese, or blue cheese crumbles. If you prefer a milder flavor, ricotta or cream cheese can also work nicely.

Q: Can I make it vegan?
A: Yes. Use a plant-based puff pastry (many are vegan-friendly), replace Gorgonzola with a vegan cheese or herbed cashew spread, and skip the egg wash or brush the crust with olive oil instead.

Q: Can I freeze it?
A: You can freeze the unbaked assembled galette for up to 1 month. Bake directly from frozen, adding about 10 extra minutes to the baking time.

Q: What should I serve it with?
A: This galette pairs beautifully with a crisp green salad, roasted vegetables, or a light soup like tomato basil or roasted red pepper.

Nutrition

(Per Serving)

Approximate values, based on 6 servings:

Calories: 380

Protein: 9 g

Fat: 27 g

Carbohydrates: 28 g

Fiber: 3 g

Sugar: 6 g

Sodium: 410 mg

(Values may vary slightly based on dough type and cheese used.)

Conclusion

The Mediterranean Mushroom Galette with Gorgonzola & Caramelized Onions is a wonderful mix of savory, sweet, and earthy flavors wrapped in a golden, flaky crust. The rich onions, hearty mushrooms, and creamy Gorgonzola create a comforting balance that’s both rustic and refined. It’s versatile enough for brunch, dinner, or entertaining guests — simple to make, yet elegant enough to impress.