Caramelized Onion and Mushroom Galette

by Ian Wickman

Caramelized Onion and Mushroom Galette

Such deep flavors but so simple to make! Swiss cheese and rosemary for the base, topped with ridiculously delicious caramelized onions and sautéed mushrooms. Finished with a drizzle of balsamic glaze!
Keyword mushroom galette
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Ian Wickman


  • 1 each gluten free pie crust (I often make it from scratch but used frozen this time, so simple!)
  • 1/4 cup caramelized onions (recipe here)
  • 1/2 cup shredded swiss cheese
  • 1 tsp dried rosemary (crumbled into small bits)
  • 4 oz cremini mushrooms, sliced thin
  • 1/2 tsp olive oil
  • 1 drizzle balsamic glaze (Optional)


  • If you haven’t made your caramelized onions, make them now (about 45 minutes more total)
  • Preheat your oven to 350 degrees F.
  • Let your pie crust warm up until it is not quite room temperature but pliable.
  • Heat a skillet over medium/medium-high heat. Add oil and swirl to coat.
  • Quickly sauté mushroom slices until they just release their moisture, about 3-4 minutes. Set aside.
  • Roll/shape your pie crust into a circle on a parchment paper lined baking sheet.
  • Making sure to leave the outer 3/4 inch or so of the crust clear, add cheese, caramelized onions, rosemary, a little salt and pepper, and top with your sautéed mushrooms.
  • Fold the outer edge of the crust back over into the galette, feel free to go free form or make a pattern!
  • Bake for 30 minutes or so until crust is flaky and golden brown! Remove from oven and let cool a couple minutes.
  • (Optional) Drizzle a touch of balsamic glaze over the galette.
  • Cut into slices and enjoy!


Admittedly the caramelized onions take a little time BUT you can make a big batch and save them for other dishes this week!

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