Spring Onion and Morel Galette

  • TeresaMichelsen Posted: 05/30/09
    Worthy of a Special Occasion

    The topping is great, but the crust needs work. It was crumbly, but baked hard. I would use a good pastry crust instead. The mushroom topping was great even with dried morels. Definitely get spring onions - don't let a grocery store tell you they're the same as green onions, because you need the onion part!

  • Claireja Posted: 01/10/09
    Worthy of a Special Occasion

    I subbed in wild mushrooms for the morels. Honestly, I would make this again and stop at the mushrooms and onions. They are delicious and I could eat the topping by itself. The galettr was a bit of a let down, but the topping was divine.

  • Bethany10 Posted: 04/25/10
    Worthy of a Special Occasion

    I used a frozen dough crust for faster preparation. The morel/onion topping was wonderful and so easy to pull together. I used a pepper-crusted gruyere that added even more peppery flavor. Will make this one every morel season!

  • aeroncaskb Posted: 05/06/11
    Worthy of a Special Occasion

    This galette was divine. I did make some changes though. I used frozen pastry dough, which worked wonderfully. Also, I could not find spring onions so I used a combination of shallots, sweet onion and the white part of green onions. Onion carmelizing took longer than stated, but that could have been due to the onion substitutions. I added a touch of salt to onions while carmelizing and topped with fresh chopped thyme just before baking. Probably not as "light" with the subs, but excellent!

  • BeckiSue Posted: 05/12/11
    Worthy of a Special Occasion

    Followed the recipe exactly as written, with morels and spring onions we picked the weekend before in northern Michigan. Didn't have any trouble with the crust. It was flaky and flavorful. I cooked the onions and morels in butter, negating the 'light' part of this recipe. It was worth it.


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