Mushroom Gruyere Chickpea Galette

A rustic free-form tart with sautéed mushrooms and melted Gruyere cheese in a crispy chickpea flour crust.

Ingredients

For the crust

  • 150g chickpea flour
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 4-5 tbsp cold water
  • 1 tsp dried herbs (thyme or oregano)

For the filling

  • 400g mixed mushrooms (cremini and shiitake), sliced
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, minced
  • 100g Gruyere cheese, grated
  • 50g low-fat ricotta
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • Fresh thyme leaves

Instructions

  1. Mix chickpea flour, salt, and dried herbs in a bowl. Add olive oil and water gradually until dough comes together. Form into a disc, wrap and refrigerate for 30 minutes.

  2. Preheat oven to 200°C (390°F).

  3. Heat olive oil in a large pan over medium-high heat. Sauté mushrooms until golden and moisture has evaporated, about 8-10 minutes. Add shallot and garlic, cook 2 more minutes. Season with salt and pepper. Let cool slightly.

  4. Roll out dough between two sheets of parchment paper into a rough 30cm circle. Transfer to baking sheet with parchment.

  5. Mix ricotta with half the Gruyere. Spread in center of dough, leaving 5cm border. Top with mushroom mixture and remaining Gruyere.

  6. Fold edges over filling, pleating as you go. Brush crust edges with olive oil.

  7. Bake 35-40 minutes until crust is golden and crispy. Garnish with fresh thyme.

  8. Let cool 5 minutes before slicing. Serve warm.

Notes

  • Can substitute Gruyere with aged Gouda for similar nutty flavor
  • Add spinach to mushroom mixture for extra nutrients
  • Dough can be made ahead and refrigerated up to 2 days

Calories estimate

Approximately 380 calories per serving (serves 2)