Mushroom Galette

Our mushroom galette recipe is packed with fresh thyme, an assortment of mixed mushrooms, shallots, and garlic, all nestled atop a rich and creamy ricotta base. This savoury galette is a game-changer! Whether you’re hosting a dinner party or simply enjoying a cozy night in, this homemade mushroom tart is sure to impress. The best part? You can serve it warm or at room temperature, making it incredibly versatile. Plus, the tender and flaky pastry dough can be made and refrigerated up to 1-2 days ahead, so you can enjoy stress-free entertaining.

There’s nothing like a dish that’s versatile enough to enjoy at any time of the day, and this savoury mushroom galette fits the bill perfectly. Pair it with a simply dressed green salad for a delightful lunch or dinner, and savour it again the next morning with your coffee for a rich, umami-laden breakfast. Whenever you choose to enjoy it, we’re confident it will become a favourite!

What Is a Galette?

The word “galette” comes from the French word “galet,” which means a small pebble, reflecting its rustic, free-form appearance. A galette is essentially a single-crust tart that can be filled with either savoury or sweet ingredients. What we love about galettes is that they require no special pans—just fold the edges of the buttery crust over the filling, and you’re good to go. Pronounced “guh-let,” this simple yet elegant dish is as easy to make as it is to enjoy.

What is the Difference Between a Galette and a Buckwheat Crêpe Galette?

A savory galette, like the mushroom galette, is a rustic tart made with buttery pastry dough filled with ingredients like mushrooms, cheese, and herbs, then baked. A buckwheat crêpe galette (Galette de Sarrasin), on the other hand, is a thin pancake made from buckwheat flour batter, typically filled with savory items such as ham, cheese, and eggs, and cooked on a griddle. The primary difference is in the base: the galette uses pastry dough, while the crêpe galette uses a buckwheat batter. In French, “galette” broadly refers to any flat, round, free-form pastry or cake, hence its use for both dishes.

How to Make a Galette

Making a galette is as straightforward as baking a pie, and we’re here to guide you every step of the way.

Prepare the Dough: Start by whisking together your dry ingredients, then cut in the cold butter. Add a bit of ice water, mix until a shaggy dough forms, and chill it.

Prepare the Filling: Sauté a savoury mix of mushrooms, shallots, and garlic until golden and fragrant.

Assemble the Galette: Roll out your chilled dough into a circle. Spread ricotta in the center, leaving room to fold up the edges. Pile the mushroom mixture on top, sprinkle with Gruyère cheese and fresh thyme, then fold the edges over the filling.

Bake and Serve: Brush the crust with an egg wash and bake until golden brown. Serve warm or at room temperature.

This mushroom galette is delicious whether served hot, warm, or even cold.

How to Adapt This Mushroom Galette Recipe

Looking to put your own spin on our mushroom galette? Here are some delicious variations:

• Crème Fraîche Swap: For a tangier twist, use crème fraîche instead of ricotta.
• Bold Blue Cheese: Love a strong flavour? Substitute Gruyère with blue cheese.
• Seasonal Veggies: Add in seasonal vegetables like spinach, zucchini, or bell peppers for extra color and nutrients.
• Seasonal Veggies: Swap out some of the mushrooms for caramelized onions, sautéed leeks, or spinach. These vegetables add extra flavor and nutrients, making your galette even more delicious​
• Hearty Meats: Incorporate cooked bacon, Italian sausage, or prosciutto for a heartier galette.
• Vegan-Friendly: Opt for plant-based ricotta and cheese, and use a vegan butter substitute for the dough.

Get creative and make this mushroom galette uniquely yours!

Frequently Asked Questions (FAQ)

If you like this savoury galette recipe, you might also like:

• Wild Mushroom Tart with Gruyere
• Classic Onion Tart (Zwiebelkuchen)
• Salmon and Asparagus Tart

5 from 1 vote

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Mushroom Galette

Easy mushroom galette recipe features fresh thyme, mixed mushrooms, shallots, and garlic on a creamy ricotta base. The flaky pastry dough can be made 1-2 days in advance for easy entertaining.

Course Main Dish

Category French

Prep Time 2 hours 15 minutes

Cook Time 35 minutes

Total Time 2 hours 50 minutes

Servings 4

Calories 768 kcal

Autor Elle

Ingredients

For the galette dough:

• 240 g all-purpose flour or white spelt flour (Type 1050)
• 1 teaspoon fine sea salt
• 170 g chilled unsalted butter, cubed
• 1 tablespoon apple cider vinegar (unfiltered)
• 60 ml cold water

For the filling:

• 2 tablespoons olive oil
• 450 g mixed mushrooms (such as cremini, shiitake, and king oyster), sliced
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 60 ml dry white wine, optional
• Salt and freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

To assemble:

• 100 g ricotta
• 100 g grated Gruyère cheese
• 1 egg, beaten for egg wash

To serve (optional):

• few fresh thyme sprigs, for garnish

Method

Prepare the galette dough:

1. Pulse the flour and salt in a food processor to combine. Add the cubed butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

2. Transfer mixture to a large bowl. TIP: Alternatively use a pastry cutter or fork to cut the butter into the flour.
3. Combine vinegar and water, and drizzle a little over the flour-butter mixture. Mix using a fork, adding more water by the tablespoonful, as needed, just until a shaggy dough comes together. Lightly knead until no dry spots remain (be careful not to overwork). Form into a ball, then flatten into a thick disk. Wrap in plastic and chill for at least 2 hours (or overnight).

Prepare the Filling:

1. In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic, cooking until softened. (3-5 minutes). Add the mushrooms, increase heat slightly and sauté until they are golden brown and tender (8-10 minutes).
2. Pour in the white wine (if using) and allow the mixture to simmer until the liquid has reduced.
3. Season with salt, pepper, and thyme. Remove from heat and allow mixture to come to room temperature before assembling the galette.

Assemble the Galette:

1. Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
2. Remove the dough from the fridge and on a lightly floured surface, roll out the dough into a large circle (about Ø30 cm and about 3mm thick). TIP: If the dough has hardened too much, allow it to sit at room temperature for 10 minutes before proceeding with rolling it out.
3. Transfer to the prepared baking sheet. Spread ricotta over the base of the dough, leaving a 3-4 cm border. Top the ricotta layer evenly with the mushroom mixture. Scatter grated cheese over top.
4. Bring edges of dough up and over the filling, overlapping as needed; brush the pastry with the egg wash.
5. Bake galette, rotating once halfway through, until crust is a deep golden brown and cooked through, 30-35 minutes. Let cool slightly on baking sheet.
6. Garnish with fresh thyme leaves, as desired. Serve hot, warm, or at room temperature. Enjoy!

Notes

• Do Ahead: Dough can be made 2 days ahead. Keep chilled.
• Leftovers: store fully cooled leftovers in the fridge in a tightly-closed container for up to 3 days. To reheat, use the oven at 350°F/175°C until warmed through.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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