Galette with mushrooms & turmeric


Vincent, one of my French colleagues after seeing my blog he brought me some recipe magazines from Paris just to give me a small taste of what’s going on right now in the French cuisine. That’s how I’ve met galette, the modern version of it at least. Galette is what the French call various types of flat round or freeform crusty cakes or ‘open face’ pies with whatever filling you want. It’s incredibly easy to make and at the same time so good looking and delicious that people will ask you for more and more.. et voilà!


the recipe



for the dough (for 2 medium galettes)

  • 2tbsp. olive oil Family nostalgia family_nostalgia
  • 350gr. flour
  • 250gr. water
  • 1tbsp. vinegar
  • 1/2tsp. salt
  • 1/2tsp. sugar

for the filling (for 1 medium galette)

  • 250gr. mushrooms
  • 1 onion
  • 2 garlic cloves
  • 1/2tbsp. butter
  • 3tbsp. olive oil
  • 1tsp. mustard
  • 1/2tsp. turmeric
  • 2tbsp. minced parsley
  • salt
  • pepper
Family Nostalgia‘ Greek Kalamata olive oil lovely contributes to my cooking !


for the dough

  • In a big bowl, mix the water, olive oil, vinegar, salt, sugar with your hands.
  • Add the flour little by little and start mixing until you knead a nice dough.
  • Leave it in the fridge at least 1 hour before you make the galette.

for the filling

  • Smash the garlics with the back of a knife and peel them. Cut the onion in slices and the mushrooms in thick slices.
  • Warm up the pan in medium-high temperature. Add the butter and olive oil, the onions and garlic for 3′ and then add the mushrooms.
  • Mix well and cook for 5′. Add then the mustard and turmeric as well as the salt and pepper. Cover the pan, set the temperature in low level and cook for another 15′. Keep some of the mushroom juices, don’t let them dry completely.

coming together..

  • Preheat your oven at 180 degrees C.
  • Split the dough in 2 pieces.
  • Open each piece in a baking paper using some flour until you make it 3mm thick.
  • Place the filling in the middle and spread into the whole dough apart from the edges. You should leave at least 4cm of ‘uncovered’ dough which you should turn towards inside and create a crispy crust (when baked).
  • Transfer the galette together with the baking paper into a baking pan and bake for 40′-45′ until it gets nicely brown and crispy.
  • Serve hot or cold with some parsley one top and..

Enjoy !



  • If you want a more soft version you can make open a thicker dough but also need to bake it a little bit more.
  • You can add whatever filling you want! You can easily make an onion/ pepper/chicken galette or even use the dough and make a sweet version with jam, finely chopped fruits, honey and cinnamon or just the dough with lovely chocolate pieces…
  • You can keep the dough in the fridge up to 3 days.



Made with delicious extra virgin ‘Family Nostalgia‘ Greek Kalamata Olive oil



4 Comments Add yours

  1. Your crust is absolutely stunning! Lovely!

    Liked by 1 person

    1. Thank you dear! 🙂


  2. loveandumami says:

    This looks like such beautiful and rustic food! I would love to try making this.

    Liked by 1 person

    1. Try it! It tastes great! 🙂


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