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Mushroom Galette

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Arrange the cooled mushroom mixture over the cheese and sprinkle with the grated Parmesan.
  8. Fold the uncovered pastry edges over the filling, overlapping the dough as you work around the galette and leaving the center exposed.
  9. Whisk the egg with 1 teaspoon water and lightly brush the mixture over the exposed pastry.
  10. Bake for 35–40 minutes, or until the pastry is crisp and deeply golden brown.
  11. 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

Find it online: https://thefamilycooking.com/mushroom-galette/