Wild Mushroom and Caramelized Onion Galette

No pie pan? No problem! A galette is a rustic French free-form pie that’s perfect for an easy weekend project – no lattice work necessary. Savory mushrooms and caramelized onions pair perfectly with gooey melting cheese for a savory pie that comes together quickly. Pair with a salad for a hearty vegetarian weeknight supper, or slice into squares for an elegant appetizer.  

What You’ll Need 

1 disc Three Babes pie dough

2 tablespoons Graza Sizzle olive oil

2 tablespoons butter 

1 large or 2 small Dirty Girl Produce yellow onions, thinly sliced 

3 cloves of Riverdog Farm Cured Garlic, finely chopped

4 oz Far West Fungi Shiitake Mushrooms, stemmed and sliced 

½ cup Point Reyes Farmstead Toma cheese, grated

Salt & freshly ground pepper 

1 egg, beaten 

2 tablespoons freshly chopped Riverdog Farm Organic Parsley

1 teaspoon fresh lemon zest from Brokaw Farm Organic Lemons

Makes 8-10 servings 

Line a sheet pan with parchment. Defrost the pie dough and roll it out into a circle about ¼ inch thick. Place the pie round on the parchment lined baking sheet and transfer to the refrigerator while you prep the rest of the ingredients. 

Warm the olive oil and butter in a large sauté pan over medium high heat. When the butter is melted, add the onions with a pinch of salt. Cover and turn the heat to low. Cook, covered, for 15 minutes or until the onions soften and release their juices. Uncover and stir frequently until the onions turn golden blonde, about 15 minutes. Add the garlic and stir until fragrant, 30 seconds. Transfer to a bowl. 

Remove the rolled out pie dough from the refrigerator. Add the cheese and onion to the middle, leaving about an inch border. Scatter the mushrooms over the cheese and onions. Fold the excess dough around the mushrooms and onions, crimping the sides as you go. 

Whisk 1 tablespoon of water into the egg mixture and mix well. Use a pastry brush to brush the edges of the pie dough. Season with salt and freshly ground pepper. Transfer to the oven and bake until golden brown, about 25 minutes. 

Remove from the oven to cool slightly. Cut into slices or squares. Scatter with the fresh herbs and lemon zest and serve immediately.