This easy Grain-Free Mushroom and Sauerkraut Galette is made with a flavorful blend of mushrooms, shallots, and crunchy sauerkraut for the most delicious gluten-free savory galette!
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Grain-Free Mushroom and Sauerkraut Galette
I love a savory dish–especially one that allows me to get creative with flavor combinations and different herbs. As I was brainstorming recipes for this year I realized I hadn’t done nearly enough with mushrooms in 2020, and I was determined to right that wrong. A trip to the Union Square Farmers Market had me carrying home a tote bag of all of the different kinds of mushrooms I could find (it was a lot!) and all the way back I had a clear picture in my mind of what I needed to make: a flakey, rustic mushroom galette with a golden crust and some sprigs of organic thyme.
But I’d hate to be predictable, so I also decided to add some of my favorite Bubbies Sauerkraut to the mix to change things up and add an extra crunch. The result? A galette I’ve had on repeat in my kitchen for a few weeks now!
Sauerkraut in a Galette
Sauerkraut in a galette? Yes Ma’am! My love for sauerkraut knows no bounds, and I’ve enjoyed getting creative with it over the past year as I’ve added it into unassuming dishes such as quesadillas and quiches. We’ve talked before about how I believe Sauerkraut is the hero of lunch and brunch, and I’m singing this tune all the way through 2021. Sauerkraut adds the perfect flavor and texture contrast to the mushrooms and flakey crust in this galette. It’s indulgent and flavorful while still being light and healthy!
I used my go-to Sauerkraut from Bubbies in this galette recipe. It’s naturally fermented and it’s made with only three ingredients: cabbage, water, and salt, which is what I love to see on my ingredient labels. When I find a brand with ingredients I can trust I cling on to them for years, and Bubbies has been a favorite of mine for a while. Bubbies sauerkraut is proof that simple, healthy, affordable foods do exist! If you’re feeling adventurous you can even add some extra sauerkraut on top of your slice when serving. I’m not here to tell you what to do…. but you should definitely do that.
Grain-free Galette Crust
This tried and true galette crust follows roughly the same recipe as my other paleo pie and tart crusts, which are all made cassava flour. I love cassava flour for my crusts because it’s crisp, flakey, and doesn’t get soggy. Plus, it’s easily repaired if it cracks while you’re rolling out your dough and then folding over the edge of your galette. As far as making the crust, you just mix together the ingredients and roll it out on parchment! Nothing complicated at all, although I always recommend rolling between two sheets of parchment paper to prevent sticking.
Tips for the best Grain-Free Mushroom Galette
Galettes are such an easy, approachable thing to make that turns out impressively beautiful. Here are a few tips to help your galette come out perfect every time:
- Use the spoon-and-sweep method for measuring your flour so you don’t pack it too much
- Don’t forget your egg wash! This adds a beautiful golden hue and crisp finish to the crust.
- Roll your galette crust out between parchment paper to prevent sticking, and fold the edges in using the parchment to help guide the dough. Remember you can easily patch it up if the dough cracks while folding!
- Let your filling cool before assembling the galette.
Mushroom Sauerkraut Galette
This easy Grain-Free Mushroom and Sauerkraut Galette is made with a flavorful blend of mushrooms, shallots, and crunchy sauerkraut for the most delicious gluten free savory galette!
- 1 tbsp coconut oil
- 2 shallots thinly sliced
- 2 cloves garlic minced
- 8 oz shiitake mushrooms thinly sliced
- 8 oz cremini mushrooms thinly sliced
- 8 oz white mushrooms thinly sliced
- 1/2 cup Bubbies Sauerkraut
- 1/2 cup cheddar cheese optional
- 1/4 tsp sea salt
- 5 springs fresh thyme
- 1.5 cups cassava flour
- 1/2 cup coconut oil softened
- 1 egg
- 1/4 tsp salt
- ½ cup cold water
- 1 egg whisked for egg wash
To make crust, cut coconut oil into flour with a fork until crumbly. Stir in egg, salt, and water until well combined. Set aside.
To make filling, heat oil in a large skillet over medium heat. Add garlic and shallots and saute for 2-3 minutes, then add mushrooms and cook until caramelized, 4-5 minutes. Remove from heat and stir in sauerkraut, cheese (if using), thyme, and salt. Cool before filling the crust.
Preheat oven to 400 F.
Roll the dough out on a large circle on parchment paper dusted with cassava flour. Place the cool mushroom filling on the crust, leaving about an inch and a half of dough around the edges to fold in.
Fold in the edges, pressing lightly to seal.
Brush the crust with the egg wash.
Bake in the preheated oven for 30-40 minutes, or until golden on the edges.
Allow to cool for 10 minutes, then enjoy!