Why You’ll Love This Recipe
I love this Mushroom Galette because its rustic appearance means I don’t need to worry about creating a perfectly shaped crust. I simply roll out the pastry, add my filling, and fold the edges inward.
I also like how much flavor comes from a relatively short ingredient list. Properly browning the mushrooms concentrates their savory flavor, while garlic, thyme, and cheese make the filling rich without overpowering the mushrooms.
Another reason I return to this recipe is its versatility. I can experiment with different mushroom varieties, cheeses, and herbs or add caramelized onions for an even deeper flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pastry
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cut into cubes
- 4–6 tablespoons ice water
For the Mushroom Filling
- 1 pound mixed mushrooms, sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup ricotta cheese
- 1/2 cup shredded Gruyère cheese
- 2 tablespoons grated Parmesan cheese
For Finishing
- 1 large egg
- 1 teaspoon water
- Fresh thyme, for serving
Directions
1. Make the Pastry Dough
I combine the flour and salt in a large bowl. I add the cold butter and work it into the flour using my fingertips or a pastry cutter until I have a mixture with plenty of pea-sized pieces of butter remaining.
I add the ice water one tablespoon at a time, gently mixing until the dough just begins to hold together. I avoid adding more water than necessary.
2. Chill the Dough
I gather the dough into a disk without kneading it, wrap it, and refrigerate it for at least 30 minutes.
I find this chilling time important because it allows the butter to firm up and makes the pastry easier to roll.
3. Cook the Mushrooms
I heat the olive oil and butter in a large skillet over medium-high heat. I add the sliced mushrooms and cook them until their released moisture evaporates and the mushrooms begin to turn deeply golden.
I avoid overcrowding my skillet because I want the mushrooms to brown rather than steam. If necessary, I cook them in batches.
4. Add the Aromatics
I add the shallot and continue cooking until softened. Then I stir in the garlic, thyme, salt, and black pepper.
I cook everything for another minute or two before removing the skillet from the heat. I allow the mushroom mixture to cool before assembling my galette.
5. Roll the Dough
I preheat my oven to 400°F (200°C).
On a lightly floured surface, I roll the chilled pastry into a rough 12-inch circle. I transfer it to a parchment-lined baking sheet.
The circle doesn’t need to be perfect because I want the finished galette to have a rustic appearance.
6. Add the Cheese
I spread the ricotta over the center of the pastry, leaving a border of approximately 2 inches around the outside.
I sprinkle the Gruyère over the ricotta. This cheesy layer adds flavor while creating a base for the mushrooms.
7. Add the Mushroom Filling
I arrange the cooled mushroom mixture evenly over the cheese.
I sprinkle the Parmesan over the mushrooms for an additional savory, nutty flavor.
8. Fold the Galette
I gently fold the uncovered pastry edges over the mushroom filling, overlapping the dough as I work around the galette.
I leave the center exposed so the mushrooms remain visible.
9. Add the Egg Wash
I whisk the egg with 1 teaspoon of water.
I lightly brush the exposed pastry with the egg wash, which helps my galette develop a shiny, deeply golden crust in the oven.
10. Bake
I bake the Mushroom Galette for approximately 35–40 minutes, or until the pastry is crisp and golden brown.
I let the galette rest for about 10 minutes before slicing. I finish it with a few fresh thyme leaves and serve it warm.
Servings and Timing
This recipe makes one approximately 10-inch Mushroom Galette.
- Servings: 6
- Prep time: 25 minutes
- Dough chilling time: 30 minutes
- Cook time: 35–40 minutes
- Resting time: 10 minutes
- Total time: approximately 1 hour 45 minutes
- Oven temperature: 400°F (200°C)
Variations
Mushroom and Caramelized Onion Galette
I add slowly caramelized onions to the mushroom filling when I want an even richer, slightly sweet flavor. I especially like pairing this variation with Gruyère.
Mushroom and Goat Cheese Galette
I replace the ricotta with soft goat cheese. Its tangy flavor provides a delicious contrast to the earthy mushrooms.
Mushroom and Spinach Galette
I add sautéed spinach to the mushrooms. I make sure to cook away as much moisture as possible before assembling the galette so the pastry doesn’t become soggy.
Mixed Mushroom Galette
I use a combination of cremini, shiitake, oyster, and portobello mushrooms. Mixing varieties gives my filling more interesting textures and a deeper mushroom flavor.
Mushroom and Blue Cheese Galette
For a stronger flavor, I scatter a small amount of crumbled blue cheese over the mushroom filling before baking. I use it sparingly so the mushrooms remain the main flavor.
Storage/Reheating
I let leftover Mushroom Galette cool completely before transferring it to an airtight container or wrapping it tightly. I store it in the refrigerator for up to 3–4 days.
When I want to reheat it, I place the galette on a baking sheet in a 350°F (175°C) oven for about 10–15 minutes, or until the filling is hot and the pastry becomes crisp again.
I prefer reheating the galette in the oven rather than the microwave. Although the microwave works quickly, it tends to make my pastry softer instead of restoring its flaky texture.
I can also freeze baked portions. I wrap individual slices well and freeze them in a freezer-safe container, then reheat them in the oven when needed.
FAQs
What mushrooms are best for a Mushroom Galette?
I like using cremini mushrooms because they’re easy to find and develop plenty of flavor when browned. For a more complex galette, I combine them with shiitake, oyster, portobello, or other mushrooms I enjoy.
How do I keep my Mushroom Galette from getting soggy?
I cook my mushrooms until most of their released liquid has evaporated and allow the filling to cool before placing it on the pastry. I also avoid adding an excessively wet cheese or filling because too much moisture can prevent the bottom crust from becoming crisp.
Can I use store-bought pie crust?
Yes. When I want to save time, I use a good-quality refrigerated pie crust instead of making the pastry from scratch. I roll it out as needed and continue with the filling and folding instructions.
Can I prepare Mushroom Galette ahead of time?
Yes. I can prepare the pastry dough and mushroom filling separately in advance and keep them refrigerated. When I’m ready to bake, I roll the dough, assemble the galette, add the egg wash, and bake it fresh.
What should I serve with Mushroom Galette?
I usually serve my Mushroom Galette with a simple green salad dressed with a bright vinaigrette. I can also pair it with roasted vegetables or soup. For brunch, I like serving smaller slices alongside eggs, fresh fruit, and other savory dishes.
Conclusion
Mushroom Galette is one of my favorite savory pastries because it combines an impressive appearance with a relaxed, rustic preparation. The flaky golden pastry surrounds a rich filling of browned mushrooms, creamy cheese, garlic, and fresh thyme.
PrintMushroom Galette
Mushroom Galette is a rustic savory tart with flaky, buttery pastry wrapped around deeply browned mushrooms, garlic, herbs, and creamy cheese. Serve it warm for brunch, lunch, dinner, or as an elegant appetizer.
- Prep Time: 25 minutes
- Cook Time: 35–40 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 approximately 10-inch galette, 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cut into cubes
- 4–6 tablespoons ice water
- 1 pound mixed mushrooms, sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup ricotta cheese
- 1/2 cup shredded Gruyère cheese
- 2 tablespoons grated Parmesan cheese
- 1 large egg
- 1 teaspoon water
- Fresh thyme, for serving
Instructions
- Combine the flour and 1/2 teaspoon kosher salt in a large bowl. Add the cold butter and work it into the flour with your fingertips or a pastry cutter, leaving plenty of pea-sized pieces of butter.
- Add the ice water 1 tablespoon at a time, gently mixing just until the dough begins to hold together. Gather the dough into a disk without kneading, wrap it, and refrigerate for at least 30 minutes.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until their released moisture evaporates and they become deeply golden. Cook in batches if necessary to avoid overcrowding the skillet.
- Add the shallot and cook until softened. Stir in the garlic, thyme, 1/2 teaspoon kosher salt, and black pepper. Cook for another 1–2 minutes, remove from the heat, and allow the filling to cool.
- Preheat the oven to 400°F (200°C). On a lightly floured surface, roll the chilled pastry into a rough 12-inch circle and transfer it to a parchment-lined baking sheet.
- Spread the ricotta over the center of the pastry, leaving an approximately 2-inch border around the edge. Sprinkle the Gruyère evenly over the ricotta.
- Arrange the cooled mushroom mixture over the cheese and sprinkle with the grated Parmesan.
- Fold the uncovered pastry edges over the filling, overlapping the dough as you work around the galette and leaving the center exposed.
- Whisk the egg with 1 teaspoon water and lightly brush the mixture over the exposed pastry.
- Bake for 35–40 minutes, or until the pastry is crisp and deeply golden brown.
- Let the galette rest for about 10 minutes before slicing. Garnish with fresh thyme and serve warm.
Notes
- Cook the mushrooms until most of their released moisture has evaporated to help prevent a soggy crust.
- Avoid overcrowding the skillet when browning mushrooms; cook them in batches if necessary.
- Allow the mushroom filling to cool before assembling the galette.
- A good-quality refrigerated pie crust can replace the homemade pastry when time is limited.
- For a mushroom and onion variation, add caramelized onions to the filling.
- Soft goat cheese can replace the ricotta for a tangier flavor.
- Sautéed spinach can be added, but cook away as much moisture as possible before assembling the galette.
- Try a mixture of cremini, shiitake, oyster, and portobello mushrooms for more varied flavor and texture.
- Store cooled leftovers tightly wrapped or in an airtight container in the refrigerator for up to 3–4 days.
- Reheat in a 350°F (175°C) oven for 10–15 minutes to restore the crisp pastry.
- Baked individual slices can be wrapped well and frozen in a freezer-safe container for longer storage.
Nutrition
- Serving Size: 1/6 of galette
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 85 mg
