Almond Frangipane Mushroom and Swiss Cheese Galette

Name: Almond Frangipane Mushroom and Swiss Cheese Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups Silvanas Kitchen Gluten-Free All-Purpose Flour, plus more for dusting; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon nutmeg; 1 stick cold unsalted butter; 1/4 cup ice water; 5 ounces blanched whole almonds (1 cup); 2 tablespoons Silvanas Kitchen Gluten-Free All-Purpose Flour; 3/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 6 tablespoons unsalted butter, at room temperature; 2 large eggs; 2 tablespoons unsalted butter; 2 garlic cloves, smashed; 8 ounces cremini mushrooms, thinly sliced; 4 ounces shiitake mushrooms, stems removed, caps thinly sliced; Salt; Freshly ground pepper; 1/4 pound Gruyere cheese, shredded (1 cup); 1 large egg yolk mixed with 1 teaspoon water

Servings: persons

1 1/4 cups Silvanas Kitchen Gluten-Free All-Purpose Flour, plus more for dusting
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
1 stick cold unsalted butter
1/4 cup ice water
5 ounces blanched whole almonds (1 cup)
2 tablespoons Silvanas Kitchen Gluten-Free All-Purpose Flour
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 tablespoons unsalted butter, at room temperature
2 large eggs
2 tablespoons unsalted butter
2 garlic cloves, smashed
8 ounces cremini mushrooms, thinly sliced
4 ounces shiitake mushrooms, stems removed, caps thinly sliced
Salt
Freshly ground pepper
1/4 pound Gruyere cheese, shredded (1 cup)
1 large egg yolk mixed with 1 teaspoon water

1
Make the pastry In a food processor, pulse the 1 1/4 cups of flour with the salt, pepper and nutmeg.
2
Add the butter and process until coarse crumbs form.
3
Add the water in a slow, steady stream until the pastry comes together.
4
Cover with plastic wrap and refrigerate for about 20 minutes.
5
Make the pastry Turn out the pastry onto a piece of parchment paper lightly dusted with flour; roll out the pastry to a 14-inch round.
6
Transfer the pastry and parchment to a baking sheet and refrigerate.
7
Meanwhile, make the almond frangipane Using a food processor, pulse the almonds with the flour, salt and pepper until finely ground.
8
Add the butter and eggs and process until smooth.
9
Cover and refrigerate.
10
Make the mushroom filling In a large skillet, heat the butter.
11
Add the garlic and mushrooms, season with salt and pepper and cook over moderately high heat, until the liquid evaporates and the mushrooms are golden, about 10 minutes.
12
Remove the skillet from the heat and discard the garlic; add three-quarters of the cheese and toss.
13
Make the mushroom filling Preheat the oven to 400 degrees .
14
Remove the pastry from the refrigerator.
15
With the pastry still on the baking sheet, spread the frangipane on the pastry to within 2 inches of the edge.
16
Top the frangipane with the mushroom filling.
17
Fold the edge of the dough up and over the filling to create a 2-inch border; brush with the egg wash and sprinkle with salt and pepper.
18
Scatter the remaining cheese all over the galette and bake for about 50 minutes, until the crust is golden.
19
Transfer the pan to a rack and let the galette cool.
20
Serve warm or at room temperature.

1087

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/4 cups Silvanas Kitchen Gluten-Free All-Purpose Flour, plus more for dusting, 1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 1/8 teaspoon nutmeg, and more.

Yes, Almond Frangipane Mushroom and Swiss Cheese Galette falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!