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Galette mit Pilzen (Pilz-Tarte Rezept)

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.

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