Ever survive a long Monday only to feel the real pain of Tuesday? It’s the dreaded no man’s land of the week; the February of weekdays. After making it through the longest day of the week, I needed some comfort and calories to carry me through to Wednesday. That’s how this delicious dinner came to be. Maybe Tuesday isn’t all bad.
Now, I could have ordered takeout, thrown together some pasta, or called a bowl of cereal dinner. But apparently, my idea of relaxing after a long day involves making pastry from scratch. Make that make sense!
In all seriousness, though, cooking is one of my favorite ways to de-stress after a long day. I was happy to mix some dough, listen to the mushrooms sizzling, and breathe in the intoxicating aroma of butter, cinnamon, and brown sugar. There’s something satisfying about working out the kinks of the day through mixing, rolling, and measuring.
See you tomorrow in the kitchen!
Mushroom, Caramelized Onion & Fresh Mozzarella Galette with Einkorn Crust
A rustic, savory galette filled with earthy baby bella mushrooms, sweet caramelized onions, fresh thyme, and creamy mozzarella, all wrapped in a buttery homemade einkorn crust.
Servings: 4
Prep Time: 30 minutes
Dough Chilling Time: 1 hour
Bake Time: 35–45 minutes
Ingredients
| Einkorn Crust | Mushroom & Mozzarella Filling |
|---|---|
| 1½ cups (180 g) einkorn flour | 8 oz baby bella mushrooms, sliced |
| ½ cup (113 g) cold butter, cubed | 2 medium yellow onions, thinly sliced |
| ½ tsp salt | 3–4 oz fresh mozzarella, torn |
| 3–5 Tbsp ice water | 2 Tbsp olive oil |
| 2 cloves garlic, minced | |
| 1½ tsp fresh thyme leaves | |
| 1 tsp balsamic vinegar | |
| 1 tsp Dijon mustard | |
| Salt and black pepper, to taste | |
| 1 Tbsp milk or plant milk, for brushing |
Instructions
Make the Einkorn Crust
- Whisk together the einkorn flour and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add 3 tablespoons of ice water and gently toss with a fork. Let rest for 5 minutes to absorb the moisture.
- If the dough doesn’t hold together when squeezed, add additional water, one teaspoon at a time.
- Gently form into a disk, wrap, and refrigerate for at least 1 hour.
Prepare the Filling
- Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the onions and a pinch of salt.
- Cook for 25–35 minutes, stirring occasionally, until golden and caramelized. Transfer to a bowl.
- Increase the heat to medium-high and add the remaining olive oil.
- Add the mushrooms and cook for 7–10 minutes, allowing their moisture to evaporate and the edges to brown.
- Add garlic and thyme during the final minute.
- Stir in the balsamic vinegar and return the onions to the skillet. Season with salt and pepper. Allow to cool.
- Tear the mozzarella into small pieces and drain on paper towels for 10–15 minutes.
Assemble and Bake
- Preheat oven to 400°F (200°C).
- Roll the chilled einkorn dough into a roughly 12-inch circle on lightly floured parchment paper.
- Spread Dijon mustard over the center, leaving a 2-inch border.
- Add the cooled mushroom and onion filling, then distribute the mozzarella over the top.
- Fold the edges of the dough inward, pleating as needed.
- Brush the exposed crust with milk or plant milk.
- Bake for 35–45 minutes, until the pastry is golden brown and the mozzarella is melted.
- Rest for 10 minutes before slicing.
Recipe Notes
Einkorn flour: Handle the dough gently and avoid overworking it. If it cracks while folding, simply press the edges back together.
Avoiding a soggy crust: Brown the mushrooms thoroughly and drain the fresh mozzarella before assembling.
Make ahead: The dough can be refrigerated overnight, and the filling can be prepared in advance.
Serving suggestion: Pair with brown sugar and cinnamon roasted acorn squash for a cozy autumn dinner.
