Savory Mushroom and Gruyère Galette with Thyme

This mushroom galette pairs crisp, buttery pastry with a savory filling of browned cremini mushrooms, sweet onion, thyme, Dijon, and nutty Gruyère. It is a relaxed dinner centerpiece that slices neatly after a short rest. The key is to cook off the mushrooms’ moisture and cool the filling before it meets the pastry. What makes this galette work A galette is folded free-form, so there is no pie dish to line. Store-bought puff pastry keeps the method practical, while a thin swipe of Dijon beneath the cheese adds savoriness and helps create a barrier between the filling and crust. The mushrooms need enough pan space to brown; if the skillet is crowded, they steam and release liquid that can soften the bottom. Ingredients and useful choices Use one thawed but still-cold sheet of puff pastry, cremini mushrooms, a yellow onion, garlic, fresh thyme, olive oil, butter, Dijon mustard, Gruyère, an egg for the wash, and parsley to finish. Cremini give a deeper flavor than white button mushrooms,…

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