Mushroom Galette Recipe

This Mushroom Galette is a rustic, savory masterpiece that combines earthy flavors with a buttery, flaky crust. Each bite offers a medley of tender, caramelized mushrooms, enhanced by aromatic herbs and a hint of garlic. Perfect for a cozy dinner or an impressive brunch, it’s surprisingly simple to make in just over an hour. The golden, crisp pastry contrasts beautifully with the rich, umami filling, creating a dish that’s as visually stunning as it is delicious.

With a prep time of 40 minutes and a bake time of 35 minutes, this galette is an achievable yet elegant addition to your repertoire. The layers of flavor and texture make it a standout dish that’s sure to impress. Whether you’re a seasoned cook or a beginner, this recipe promises a rewarding experience and a meal that feels both comforting and indulgent.

Ingredients for Mushroom Galette

• Rough Puff Pastry:
  • 14 tablespoons (7oz/198g) butter, frozen (keep it as cold as possible for flakier pastry)
  • 1/2 cup (4floz/115ml) water, chilled
  • 1 tablespoon lemon juice
  • 2 1/3 cups (11 ½ oz/ 325g) all-purpose flour
  • 1/8 teaspoon salt
• Filling:
  • 4 cups (20oz/568g) mushrooms, thinly sliced
  • 6 garlic cloves, minced
  • 2 teaspoons fresh thyme, roughly chopped
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 cup (4oz/115g) ricotta cheese (substitute with cream cheese if needed)
  • 1 egg
  • 1/4 cup (2oz/57g) creme fraiche (substitute with sour cream if needed)
  • 1/2 cup (4oz/115g) butter
  • 1 egg, beaten with water (for egg wash)

Step-by-Step Instructions

1. Prepare the Rough Puff Pastry:
2. Place the butter in the freezer for at least 2 hours (preferably overnight).
3. In a jug, mix the chilled water and lemon juice. Set aside.
4. In a large bowl, combine the flour and salt. Chill the bowl in the fridge for 10 minutes.
5. Grate the frozen butter directly into the flour mixture using the larger side of a grater. Stir gently with a knife to coat the butter in flour.
6. Add the water mixture gradually, mixing gently with your hands until the dough just comes together. Avoid overmixing.
7. Form the dough into a ball, wrap in cling film, and refrigerate for at least 1 hour (or up to 3 days).
8. Prepare the Mushroom Thyme Filling:
9. Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and a handful of mushrooms, ensuring the pan isn’t overcrowded. Cook undisturbed for 3-4 minutes.
10. Add 1/4 of the minced garlic, thyme, salt, and pepper. Stir and cook until mushrooms are caramelized, about 4 more minutes. Repeat with remaining mushrooms.
11. In a medium bowl, combine ricotta cheese, egg, and creme fraiche. Fold in the cooked mushrooms. Set aside.
12. Assemble and Bake the Galette:
13. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
14. On a lightly floured surface, roll the pastry into a 12-inch circle. Spread the mushroom filling in the center, leaving a 1 1/2-inch border.
15. Gently fold the edges of the pastry over the filling. Transfer the galette to the baking tray.
16. Brush the crust with egg wash for a golden finish.
17. Bake for 35-40 minutes, or until the crust is golden brown. Let cool for 10 minutes before slicing and serving.
18. Store leftovers in the fridge for up to 3 days.

Perfect Pairings: Serving Suggestions

This Mushroom Galette is a versatile dish that shines as a main or side. Serve it warm with a fresh arugula salad tossed in lemon vinaigrette for a light, balanced meal. For a heartier option, pair it with roasted vegetables or a creamy soup like butternut squash. It’s also perfect for brunch alongside poached eggs or smoked salmon.

Storage & Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for 10-15 minutes until warmed through and crispy. Avoid microwaving, as it can make the pastry soggy. For longer storage, freeze the unbaked galette, wrap it tightly, and bake straight from the freezer, adding 10-15 minutes to the cooking time.

Recipe Variations to Try

Switch up the filling to suit your taste! Swap mushrooms for caramelized onions and goat cheese or roasted butternut squash and sage. For a meaty twist, add crispy bacon or prosciutto. If you’re short on time, use store-bought puff pastry instead of making your own rough puff—it’s a quick and delicious shortcut.

Time-Saving Tips for Busy Cooks

Prepare the rough puff pastry a day or two ahead and keep it chilled until ready to use. You can also sauté the mushrooms in advance and store them in the fridge. When assembling, roll the pastry directly onto parchment paper to make transferring to the baking tray a breeze. These small steps can save you precious time on busy days.

Essential Equipment Guidance

For this recipe, a large skillet is key for sautéing the mushrooms evenly. A rolling pin and parchment paper make rolling and transferring the galette effortless. If you don’t have a grater for the frozen butter, use a sharp knife to cut it into small pieces. A pastry brush is handy for applying the egg wash, but a folded paper towel works in a pinch.

Mushroom Galette Recipe

Shaziya

This Mushroom Galette is a rustic, savory masterpiece that combines earthy flavors with a buttery, flaky crust. With a prep time of 40 minutes and a bake time of 35 minutes, this galette is an achievable yet elegant addition to your repertoire.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 35 minutes mins

Total Time 1 minute min

Servings 10

Ingredients

  

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Rough Puff Pastry

• 14 tablespoons butter, frozen
• 1/2 cup water, chilled
• 1 tablespoon lemon juice
• 2 1/3 cups all-purpose flour
• 1/8 teaspoon salt

Filling

• 4 cups mushrooms, thinly sliced
• 6 garlic cloves, minced
• 2 teaspoons fresh thyme, roughly chopped
• 2 teaspoons salt
• 2 teaspoons pepper
• 1/2 cup ricotta cheese
• 1 egg
• 1/4 cup creme fraiche
• 1/2 cup butter
• 1 egg, beaten with water for egg wash

Instructions

 

• Rough Puff Pastry: Place your butter in the freezer for a minimum of 2 hours but preferably overnight.
• In a jug mix together your water and lemon juice and set aside.
• In a large bowl mix together the flour and salt. Now I’m going to sound like a home economics book but you need everything to be cold to yield a great pastry so feel free to put the bowl of flour in the fridge to chill.
• On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour in with a knife. Frozen butter is my secret ingredient, the colder the butter the flakier the pastry. (Remember, this is a shortcut Rough Puff pastry, so we aren’t folding and doing that whole process. I’m all for process but if you get a great result with less work then I’m all for that.)
• Add in the liquid, holding a little back just in case you don’t need it all. Using your hand bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flaky dough.
• Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze to use at a later day.
• Note: Once you put the pastry in the fridge and it relaxes it will get a little wetter so factor that in.
• Mushroom Thyme Filling: While your rough puff pastry is chilling prepare your filling: Heat a large skillet to medium-high heat. Add in 2 tablespoons of butter and a handful of mushrooms, being careful not to overcrowd the pan. Leave the mushrooms undisturbed for 3-4 minutes.
• Next, add to the pan 1/4 of the minced garlic, thyme, salt and pepper. Mix throughout and allow the mushrooms to continue cooking until fully cooked and caramelized, about another 4 minutes. Repeat this process until all of the mushrooms have been sauteed. Set cooked mushrooms aside.
• In a medium bowl combine the ricotta cheese, egg and creme fraiche. Lastly, fold in the cooked mushrooms. Set aside.
• To assemble the galette: Preheat the oven to 400°F (200°C) then line a baking tray with parchment paper. On a lightly floured work surface roll the pastry out to a 12-inch circle then fill the center of galette with the mushroom and cheese mixture, leaving a 1 1/2 inch border around the edges of the circle. 
• Gently bring the outer edges of the pastry up over the filling. Carefully transfer the galette to the lined baking tray then brush the crust of the galette with egg wash.
• Bake the galette for 35-40 minutes or until the crust is a beautiful golden brown. Allow to cool for 10 minutes before slicing before serving. 
• Cover and store in the fridge for up to 3 days.

Keyword galette, mushroom, rustic baking, savory pastry, vegetarian recipe

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