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.
Pie, is by definition, baked and served in a sloped sided dish. Galettes are totally freeform, no pan, fancy adornments or crimping necessary. Think of a pie as the undergarment equivalent of wearing Spanx.
The three most common types of galette are galette Breton, galette de rois, and fruit galette. A galette Breton is a buckwheat crepe. A galette de rois is a type of flat cake made with pastry dough. Finally, a fruit galette is a freeform pie shaped around the filling.
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.
The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust."
Galette des Rois is a beloved tradition in France – who will get the King cake baby? Find a galette recipe to make your own at home. All over France in January millions of children excitedly bite into a flaky pastry cake hoping to come upon a tiny toy or trinket.
Pair savory galettes with a salad, or something light. Galettes are often on the rich and heavy side, so a side salad balances your meal. Serve savory galettes as a meal or an appetizer. You can serve large slices of savory galette as a main course, or in smaller portions for a delicious appetizer.
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 addition, the galettes always contain a single little charm, or fève, that hidden inside. Historically, there really would be a fève ('broad bean') inside, but in the 19th century this was replaced by small ornaments or figurines.
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.
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.
These galettes, as they are usually known, can be made as individual pastries or as one large pizza-like dessert to be cut in wedges. Sometimes the fruit is baked on the pastry. And the ones with baked fruit can be served warm or at room temperature.
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.
I can put together a pie, but in the summer, I usually end up going for its less finicky cousin, the galette. 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 word 'galette' comes from the Norman word 'gale', meaning flat cake, and is often used in French cuisine to talk about cakes that don't require a tin, although it can also refer to round, flat cakes and the cheesy Breton galettes described below.
Galette dough is very much like pie dough. It starts with the combination of flour, a little sugar, butter, and just enough water to bring things together, and adds some crunch by way of cornmeal.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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