If you love mushroom recipes, you’ll love this mushroom galette recipe. Made with flaky pie crust, a mixture of cheeses, and a delicious combination of caramelized onions and mushrooms, this savory mushroom tart is the perfect meal or appetizer!
Mushroom Galette Recipe
If you’ve never heard of a galette, it’s essentially a rustic pie or tart. On the blog, I’ve shared recipes for an apple galette and strawberry galette, which are both dessert galettes.
Today, I’m sharing this recipe for a savory galette, which is basically a mushroom tart.
If you’ve ever made a French onion tart, it’s not too different from that.
For this mushroom galette recipe, you’ll need pie dough for the pastry aspect.
You can make your homemade pie crust or simply use a sheet of store-bought pie dough.
Once you’ve got the pie crust ready to go, you’ll spread a layer of ricotta cheese over the crust, then top it with some grated parmesan for extra flavor.
The cheese is then topped with sautéed mushrooms and caramelized onions before all of the filling is topped with gruyere cheese.
The great thing about a galette is that it’s incredibly versatile. You can use all kinds of vegetables and cheeses to make a galette, so if you’re not a fan of mushrooms or you’re not a fan of gruyere, you can swap them out.
You could pile on sautéed veggies like zucchini, tomato, and bell pepper for a rustic summer version.
Or, turn this into a meat lover’s delight by incorporating ham or sausage.
If you are a fan of mushrooms, however, you are going to love the version shared here today, just as it is!
The combination of mushrooms with onions is divine. Anytime I make this for a gathering with friends, I always get people asking me for the recipe.
You can also enjoy this mushroom galette as a meal with a glass of crisp, white wine.
To serve the galette, simply cut it up into pizza-like slices. If you’re serving it as an appetizer, you’ll want to cut them into smaller slices.
If you’re serving it as a meal, you can afford to be more generous with your portions.
You can also prep this galette and freeze it for baking later. If you decide to make ahead and freeze, just be sure to increase the duration in which you bake the tart as it will likely need more time to bake through.
Mushroom Galette Recipe
Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.
Ingredients
1 sheet of pie dough
1/3 cup whole milk ricotta
6 oz. crimini mushrooms, cut into slices
1/4 of a jumbo white onion, cut into thin crescent-shaped slices
1.5 oz gruyere cheese, shredded
parmesan cheese, for grating as a garnish
pinch of salt and freshly ground pepper
pinch of nutmeg
1 egg, separated into white and yolk
olive oil
1 sprig of thyme
Instructions
Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.
Bake on a baking sheet placed on top of the baking stone. Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely.
Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.
A traditional galette uses pie crust (homemade or store-bought). To use a homemade pie crust just simply swap it out for the puff pastry in this recipe. (I shared a recipe above!) If you happen to want to make a Puff Pastry from scratch, I highly recommend my recipe.
A galette, if you're unfamiliar, is a kind of open-faced, freeform pie. The dough for the crust is the same as a traditional pie, but the structure of the dessert is different.
The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.
In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for crostatas and galettes. But, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.
Galette des Rois is eaten to celebrate the Biblical Epiphany. It is a religious feast commemorating the arrival of 'Three Kings' at the manger where Jesus was born.
The “king” is represented by the fève, once a fava bean, now a porcelain or plastic figurine, hidden inside the cake. The person who discovers the fève in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake.
Galettes (also known by their Italian name, "crostatas") are flat, freeform tarts baked on a baking sheet instead of in a pie or tart pan. The pastry is folded up around the filling so that it holds itself together, resulting in a rustic, uneven crust.
Roll the galette dough out into a round, roughly 12-inches in diameter — no need for neat edges. Pile the fruit in the center of the dough and spread out into an even layer, leaving a two-inch border. Now fold the border up over the fruit, making sure to leave a large hole over the fruit so any steam can escape.
Make sure not to overload your galette, otherwise the crust will break under the weight of the filling. Leave about a 1 1/2-inch border of dough around the outside. Work your way around the circle, folding sections of dough inward. Overlap the sections as you go so filling won't leak out during cooking.
The “king” is represented by the fève, once a fava bean, now a porcelain or plastic figurine, hidden inside the cake. The person who discovers the fève in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake.
Cut butter into cubes, then add to food processor and pulse until the mixture forms lima bean-sized pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. Turn dough out onto a lightly floured surface and gather into a ball.
Can you make a galette ahead of time? Yes! You can make the filling and dough and chill it in the refrigerator overnight, then assemble the galette the next day when you're ready to bake it.
Make Ahead Tips: The pastry can be made and refrigerated two days in advance or frozen for up to two weeks in advance. The assembled galette can go straight from freezer to oven.
If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.
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