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Galette with Braeburn apples, mushrooms and herbs

Surprise with a balanced mix of tastes

The sweet-acidulous Braeburn apple goes well with champignon mushrooms and soft Tropea onion embedded in a crunchy and wonderfully fragrant dough. Fresh sage and lesser calamint give a fresh and aromatic touch. Tastes delicious warm or lukewarm.
90 min.


for the dough
250 g flour 00
100 g butter
About 5 tbsp. water
1 pinch of salt

for the filling
1 Braeburn apple
8 medium-sized champignon mushrooms
30 g melted butter
1/2 Tropea onion
Fresh sage and lesser calamint
1 egg for brushing
Print recipe


Put flour, salt and butter in a bowl. Crumble the ingredients with your fingers to get a sandy dough. Add water little by little and quickly knead into a loaf. Place the dough in a closed container in the fridge for at least 1 hour before rolling it out.
Finely chop sage and lesser calamint and add to melted butter together with salt. Coarsely chop champignon mushrooms and finely slice apple and onion. Preheat the oven to 200°C (top/bottom heat).
Roll out the dough to 3 mm thick. Cut out a disc with 22 cm in diameter (knead the remaining dough for a second disc). Fill the dough discs with apples, mushrooms and onion and sprinkle with melted butter flavored with herbs. Turn the edges of your galette inward and brush with egg. Bake in the oven for about 30 minutes or until golden yellow. Serve warm or lukewarm.

Recipe from Ambra & Tea Scarsella

Ambra and Tea are two Roman sisters who are inseparably united by the same passions. As explorers and coffee lovers, they always look for new adventures. Both define themselves as designers, visual storytellers, photographers and food developers and, above all, as sisters. Culinary school: their mom. School of life: the world. This is why the foundation of their blog comes as no surprise. It’s a mirror of all the things they like most: cooking, eating, inviting guests, traveling and, above all, sharing all this with their friends.

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