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.
Substitute shortcrust pastry (pie dough) with puff pastry for a flakier galette, or use one of each laid on top of each other as I did in this recipe. My top secret tip: gently tear store bought dough into a circle to give it that classic free-form galette look.
Remove the dough from the plastic wrap and roll it out into a 12 by 12-inch circle. It's okay if the circle isn't perfectly round. In fact, my galette dough usually appears quite rustic and I like it that way. For a perfect circle, simply use a pizza cutter to cut off any uneven edges.
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. The galette is fully baked when the crust is deep golden brown and the peaches are bubbling.
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.
The French have been serving up galette des rois since the 14th-century. Traditionally, it's served on January 6th – the 12th day of Christmas – to celebrate the Epiphany, a religious feast day commemorating the arrival of the Three Kings to the manger where Jesus was born.
In France, the slightly more restrained Galette des Rois is enjoyed on January 6th in celebration of the Epiphany, said to mark the arrival of the Three Kings in Bethlehem. Families come together on or around this date to share their galette, into which is baked a small ceramic baby charm (the “fève”).
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, a free-form French version of a pie, are traditionally made with a standard butter-laced pie dough. By all means, you're welcome to knock yourself out and roll out a homemade dough for your galette, but puff pastry makes your path to a flaky fruit tart-pie hybrid all the simpler.
Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.
Crêpes are often topped with sweet condiments i.e. caramel, cream, chocolate and fresh fruits. It is often served as a dessert, which explains why it is smaller compared to its savoury counterpart. Galettes are typically savoury and made using gluten-free buckwheat flour as opposed to regular flour.
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 galette should bake until the crust is a deep golden-brown and the fruit is bubbly and cooked. This usually takes about 30 minutes or so. Transfer the galette, parchment and all, to a wire rack and let it cool completely before slicing.
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. Don't worry too much about perfection here. Part of the galette's charm is its imperfection.
How Is This Different From Pie Crust and Yeasted Pastry Dough? Pie crust, while buttery and flaky, is not nearly as light, doughy, and crisp as this shortcut puff pastry. Yeasted pastry dough, such as something we can use for croissants, croissant bread, or a pastry braid, contain yeast.
What is pâte brisée called in English? There are several English names for the pastry dough called pâte brisée in French. In the U.K., it is called shortcrust pastry, a nod to its short or crumbly texture. In the U.S., it is generally called pie pastry or pie dough because it is most often used for pies.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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