Mushroom Galette Recipe (Easy Savory Tart)
A classic mushroom galette combines a buttery, flaky crust with creamy whipped ricotta and a savory caramelized mushroom topping. Every slice is packed with rich flavor and incredible texture, making it one of the best savory pastries to make from scratch. Whether served for breakfast, brunch, lunch, or even dinner, this mushroom galette is sure to impress.
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.