Valentina Ablaev
A mushroom galette is the perfect savory pastry to make from scratch. This rustic galette is filled with caramelized mushrooms and onions, then baked until golden. This mushroom galette is an impressive dish that’s perfect for breakfast, brunch, or dinner. You can even serve it as an appetizer for a party
What Is a Mushroom Galette?
A mushroom galette is a savory pastry made with a classic galette dough. Though a galette is typically made with a sweet filling, a savory galette offers a unique and exciting flavor profile. Our version features a delicate, buttery crust paired with a cheesy ricotta spread and a savory mushroom-and-onion topping. You can’t go wrong with this delicious mushroom galette.
Why You’ll Love This Recipe
- Impressive. Though a mushroom galette is so easy to make, it looks like it took a lot of effort.
- Flavorful. This galette packs so much flavor from the flaky tart to the garlic ricotta spread to the sauteed mushrooms and onions.
- Make-ahead friendly. Galette dough and the mushroom filling can be made in advance, assembled, and baked before serving, making prep extra easy.
Ingredients for Mushroom Galette
- Galette crust – The galette dough is made with flour, salt, sugar, cold butter, and ice water, resulting in a simple dough similar to pie crust.
- Mushroom filling – Sliced mushrooms and diced onions are sautéed until tender and caramelized, creating a rich, flavorful filling.
- Ricotta spread – A cheesy ricotta spread made with ricotta cheese, garlic, salt, and pepper. This adds so much richness and flavor to the galette.
- Cheese – Use your favorite shredded cheese to create that perfect cheesy layer. We like a blend of parmesan cheese and mozzarella.
See the recipe card below for a complete list of ingredients and quantities.
What Mushrooms Are Best for a Mushroom Galette?
When making a mushroom galette, you can’t go wrong with the mushrooms you choose. You can use cremini mushrooms, shiitake mushrooms, baby bella, portabella, oyster mushrooms, or even a mix of a few!
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A pastry cutter is the best tool for making a galette with no food processor!
- Use a 9×13” baking sheet to bake up this galette.
Expert Tips:
- Use cold ingredients for galette dough. Using cold butter and water is crucial to a flaky crust.
- Don’t overwork the dough. When mixing up the dough, be careful not to overmix. The heat from your hands, as well as working the flour, can cause the butter to melt, and the crust won’t be as flaky and buttery.
- Don’t skip the chill time. Refrigerating the dough helps relax the gluten and keeps the butter cold, resulting in a flakier crust.
- Avoid overfilling. When assembling the galette, it’s crucial not to add too much filling, as this will make it difficult to fold.
- Let it cool before slicing. Allow the galette to cool after baking. This helps the filling set and makes it easier to cut clean slices.
How to Make Mushroom Galette
- Mix the dry ingredients. Whisk together the flour, salt, and sugar.
2. Add the butter. Cut the cold butter into the flour mixture until crumbly.
3. Add the water. Stir in the ice water until the dough just comes together.
4. Chill the dough. Form into a disk, wrap tightly, and refrigerate for at least 1 hour.
5. Cook the filling. Sauté the mushrooms in a pan until browned. Add the onion, season with salt and pepper, and cook over medium heat until tender. Set aside to cool.
6. Roll out the dough. Roll the dough into a 12-inch circle and transfer it to a prepared baking sheet.
7. Prepare the ricotta layer. Mix the ricotta with salt and pepper, then spread it over the dough, leaving a 1-inch border. Top with the shredded cheese.
8. Add the filling. Distribute the mushroom mixture over the cheeses.
9. Fold the edges. Fold the dough over the filling, pinching any overlapping sections together.
10. Bake. Bake for 20–25 minutes at 400°F, or until the crust is golden brown. Let cool slightly before slicing and serving.
Can I Make Mushroom Galette Ahead of Time?
A mushroom galette is the perfect make-ahead dish!
Crust – The dough can be made and stored in the fridge up to 3 days in advance.
Filling – Cook and cool the mushroom filling, and store it in the fridge for up to 24 hours.
Assemble and bake the galette when ready to serve.
Store & Reheat
- Storage. Refrigerate the leftover galette in an airtight container for up to 3 days for peak freshness.
- Reheat. Leftovers can be enjoyed straight out of the fridge or reheated. Warm up leftover mushroom galette in an air fryer or the oven until crispy and so delicious.
More Savory Pastry Recipes
If you enjoyed this mushroom galette recipe, be sure to try our other pastry recipes; here are some of our favorites:
Chicken
Appetizer
Chicken
Appetizer
If you tried this mushroom galette recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Mushroom Galette Recipe (Easy Savory Tart)
Ingredients
crust –
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp sugar
- 8 Tbsp unsalted butter cold, cubed
- 1/4 cup water ice-cold water
mushroom –
- 2 Tbsp olive oil
- 12 oz mushrooms portabella or wild, cleaned and sliced
- 1 small yellow onion diced
- ½ tsp salt
- ¼ tsp ground black pepper
ricotta spread –
- 1/4 cup ricotta cheese
- 2 garlic cloves minced
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2/3 cup favorite shredded cheese mozzarella, parmesan, or combo
Instructions
- Mix dry ingredients. In a bowl, whisk together flour, salt, and sugar.
- Cut in the butter. Use a pastry cutter to cut the cubed butter into the dry mix until coarse and crumbly.
- Add ice water. Pour in the water and gently mix until the dough comes together when pressed.
- Form and chill. Form a flat disk with the dough, tightly wrap it, and refrigerate for at least 1 hour.
- Make the filling. Heat the oil over medium/high heat. Add the mushrooms and sauté until browned. Add the onion and reduce the heat to medium-low; season with salt and pepper. Sauté until the onions are tender, about 3 minutes. Set aside.
- Prep. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Assemble. On a lightly floured surface, roll the dough into a 12-inch circle about a ¼-inch thick. Carefully transfer the disc to the prepared baking sheet.
- Cheese mix. In a bowl, mix the ricotta cheese, ¼ tsp salt, and ¼ tsp pepper. Spread over the disc, leaving about a 1-inch edge unfilled, and sprinkle the shredded cheese on top.
- Top with filling. Add the sautéed mushroom mixture over the cheeses.
- Shape. Fold the edges of the dough over the filling, pinching overlapping edges as needed.
- Bake. Bake 20-25 minutes or until the crust is golden and the filling is bubbling. Let the galette cool on a cooling rack for at least an hour before slicing.
Notes
- Keep the ingredients cold. Cold butter and ice water are essential for creating a flaky, buttery galette crust.
- Handle the dough gently. Avoid overmixing or overworking the dough. Too much handling can warm the butter, resulting in a less tender crust.
- Chill the dough before baking. Giving the dough time to rest in the refrigerator helps keep the butter cold and creates a flakier texture.
- Don’t overload the filling. Adding too much filling can make the galette difficult to fold and may cause it to lose its shape while baking.
- Cool before serving. Let the galette rest after baking so the filling can set, and the slices hold together nicely.
- Store leftovers properly. Keep leftover mushroom galette in an airtight container in the refrigerator for up to 3 days.
- Reheat until crisp. Enjoy leftovers cold or warm them up! For the best texture, warm leftover galette in the oven or air fryer until the crust is crisp and heated through.
