Mushroom and Egg Galette (Gluten-Free & Low FODMAP)

Ingredients

• 1gluten-free pie crust (make using the recipe linked in the instructions)
• 30 ml (2 Tbsp)olive oil
• 200 glactose-free cream cheese
• 3spring onions, green parts only, chopped
• 150 gcanned mushrooms, sliced
• 150 gGruyère cheese
• to tastesalt and pepper
• 4eggs
• 1 small, optionalegg, beaten

Instructions

1. 1

   Make the pastry

   Prepare the gluten-free pie dough using the linked recipe for a flaky crust.

2. 2

   Cook the vegetables

   Heat a frying pan over medium heat. Add the olive oil, chopped green spring onion tops and sliced canned mushrooms. Cook for a few minutes, stirring constantly.

3. 3

   Season the filling

   When the vegetables begin to soften, add the cream cheese and season with salt and pepper.

4. 4

   Melt the cheese

   Cook for a minute or two, until the cream cheese has melted.

5. 5

   Roll the dough

   On a lightly floured surface, roll each piece of dough into a 20 cm (8 inch) circle.

6. 6

   Prepare the tray

   Set each dough circle on a baking sheet lined with baking paper.

7. 7

   Add the cheese

   Spread Gruyère over each circle, leaving about 2 cm (½ inch) clear around the edge.

8. 8

   Add the filling

   Spoon the mushroom and cream cheese mixture over the Gruyère.

9. 9

   Fold the edges

   Fold the dough over the filling, then brush the pastry with the beaten egg, if using.

10. 10

    Bake the galettes

    Bake for about 20 minutes, until the pastry is slightly golden.

11. 11

    Make the centres

    Remove the galettes from the oven and make a well in the centre of each one.

12. 12

    Add the eggs

    Crack the 4 eggs into 4 separate small bowls. If an egg is too large, remove some of its white. Add one egg to each galette and bake for 10 minutes more, until the eggs are cooked.

What is a mushroom and egg galette?

A galette is a free-form, rustic tart, often associated with French cooking. Rather than being fitted into a tin, its pastry edges are folded over the filling.

This version pairs mushrooms and spring onion greens with cream cheese and Gruyère, then bakes an egg in the centre. The gluten-free crust keeps the folded format while making the recipe suitable for cooks using gluten-free pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 25g protein, 40g carbs, 45g fat.

The pastry supplies much of the carbohydrate, while olive oil, cream cheese and Gruyère contribute much of the fat. Eggs and cheese provide most of the protein. Balance a portion with a generous serving of salad or green vegetables.

Build a savoury filling

Mushrooms: the recipe uses canned, sliced mushrooms, cooked briefly with olive oil and spring onion greens. Stir continuously as they soften so the mixture heats evenly.

Cheese: lactose-free cream cheese melts into the vegetables, while grated or spreadable Gruyère forms a layer over the pastry. Season the filling to taste before assembling.

Handle gluten-free pastry gently

Roll each piece into a 20 cm circle on a lightly floured surface, then transfer it to the lined baking sheet. Gluten-free dough can be more delicate than conventional pastry, so move it carefully and patch any small cracks as you fold.

Leave about 2 cm around the edge for folding. Keep the filling away from this border so the pastry can cover it without becoming overloaded.

Get the egg bake right

First bake the filled galettes for about 20 minutes, until the pastry is slightly golden. Then make a well in each centre to help hold an egg in place.

The recipe gives a further 10 minutes in the oven for the eggs to cook. If an egg looks too large for its galette, remove some of the white before adding it.

Plan the timing

The stated total time is 45 minutes, including the preparation and baking stages. The method also calls for making the gluten-free pie dough, so allow for that preparation if your chosen crust recipe takes additional time.

To keep the pastry from waiting while you work, have the filling cooked and the baking sheet ready before rolling the dough.

Serve while warm

Serve the galettes warm, when the cheese filling is soft and the pastry has just turned golden. A simple green salad or cooked green vegetables make a fresh accompaniment.

Each galette includes an egg, so it can stand on its own as a brunch or light supper portion. Add bread or potatoes if you want a more substantial meal.

Recipe notes & tips

• Drain the canned mushrooms well so excess liquid does not make the filling watery.
• Stir the vegetables constantly while they cook, as the method directs.
• Leave the full 2 cm border clear when spreading the Gruyère.
• Line the baking sheet with baking paper to make the galettes easier to lift.
• Use a small bowl for each egg so you can remove some white before adding an oversized egg.
• Check the eggs at the end of the extra 10-minute bake and continue baking if they are not yet cooked to your liking.

Variations

• Fresh mushrooms: use sliced fresh mushrooms, cooking them until softened before adding the cream cheese.
• Herb finish: scatter chopped fresh chives over the galettes just before serving.
• Peppery greens: serve each portion with a handful of rocket or watercress.
• Extra seasoning: add a pinch of dried thyme to the mushroom mixture as it cooks.
• Cheese swap: replace the Gruyère with another firm, flavourful cheese that melts well.

Common mistakes to avoid

• Wet mushrooms: drain them well before cooking so excess liquid does not loosen the filling.
• Overfilled pastry: keep the mixture away from the edge so the dough can fold over it.
• Torn dough: handle the gluten-free circles gently and press small cracks back together before filling.
• No space for the egg: make a well in the centre after the first bake, as directed.
• Oversized egg: remove some of the white before placing it on the galette.
• Underbaked egg: give the galettes more oven time if the eggs are not cooked after the stated 10 minutes.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in an oven until hot throughout; the pastry may soften and the egg will cook further. Avoid leaving the cooked eggs at room temperature for extended periods.

Frequently asked questions