Chanterelle galette – gluten free

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It has been way too long time since I posted a recipe here. I have been living the past two months in a summer home and 99% of my kitchen things are at the moment in my mothers attic. It is sad as now when there are all the amazing fresh seasonal ingredients I cannot cook as much as I want. But yesterday I decided, that I will not let the poor kitchen to stop me doing what I love, so I spend half day planning, cooking and photographing. Today I will share this delicious chanterelle galette, as now the mushroom season here is starting and chanterelles are easy to find. Later something seasonal, but sweet coming!

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Galette is typical French pie made without pie dish. It is usually flat round and no two galettes look the same. I love galette as it is so easy to make with only few ingredients. And because you can make it without pie dish, galette is easy to make in places such as summer house. Many do not have fully equipped kitchen in their summer houses, so this is a perfect way to turn those fresh ingredients you pick from the forest into a delicious salty or sweet treat. And that is the other thing I love about galette; you can use this simple crust for both, salty and sweet galettes.

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Chanterelle galette – gluten free

Serves 3-4



  • 180 g buckwheat flour
  • 1 teaspoon of baking powder
  • 1 / 2 teaspoon of cane sugar
  • 1 teaspoon of rose salt
  • 1 / 2 dl oat cream ( you can also use soy cream)
  • 100 g butter


  • 150 g fresh chantarelles
  • two small spring onions (not the green parts)
  • pat of butter
  • hint of salt
  • hint of black pepper
  • fresh thyme
  • 125 g Buffalo mozzarella

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PREHEAT the oven into 225 degrees (C)


MEASURE all the ingredients into big bowl

MIX with your hand until the pastry begins to come together

COVER the bowl with a clean towel and leave to rise for a while


CUT the buffalo mozzarella in to thin slices

CUT the spring onions into thin circles

SLICE the chanterelles, but do not make too small pieces so that they keep their shape better when you fry them

ADD the butter to a frying pan and allow to warm

FRY the onion and the chanterelles until they become soft

SEASON with rose salt, black pepper and fresh thyme

Assambling the galette

SPREAD into a clean work surface buckwheat flour

ROLL OUT the pastry dough into a thin circle

TRANSFER the pastry dough to a baking paper

PLACE first the mozzarella slices in to the middle – leave about 2 cm from the edges without filling

ADD the filling on top of mozzarella slices

GENTLY fold over the pastry border, so that the edges will be overlapping the filling – be careful here, the dough brakes easily.

BAKE for 35-45 minutes in the center of the oven

DECORATE with fresh thyme and ENJOY!

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I love that galette is not meant to be perfect. The crust is folded over your filling and the imperfect turns into something so simply good.

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I wish you will enjoy the season and all its fresh ingredients – lovely Wednesday evening to you!







5 thoughts on “Chanterelle galette – gluten free

    1. Hi Patricia! Nice that you have found my blog.

      I do not use a lot dairy products, so I use instead of normal cooking cream many times oat cream or soy cream. Here (Finland) they sell these with other creams in the dairy department of any supermarket. So they are cream for cooking but just dairy free.

      I use soy cream made by Alpro usually and oat cream from Oatly or Planti. But if you do not have problem to use dairy products, you can definitely use normal cooking cream.

      Hope this helped you, have a nice evening!



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