Mushroom Galette Savory Tart

I remember the first time I made a mushroom galette at a small dinner party in fall. My neighbor had just brought over a basket of mixed mushrooms from the farmers market, and I wanted to create something that would let them shine. I'd never worked with pastry before, but something about the rustic nature of a galette felt forgiving, like it was meant for home cooks learning as they go. That evening, pulling a golden, crimped tart from the oven and watching my guests' faces light up as they bit into the buttery crust and earthy filling became one of those kitchen moments I never forgot.

My sister still asks me to bring this whenever we gather for family meals. One spring, I made three of these for a potluck, and not a single crumb came home. That's when I knew this recipe was a keeper—it bridges the gap between impressive and approachable in a way that feels natural.

Ingredients

• All-purpose flour (1 1/4 cups): The foundation of your crust. I learned early on that measuring by weight gives you more consistent results, but volume works fine too. Make sure it's fresh.
• Cold unsalted butter (8 tablespoons): This is non-negotiable. The cold butter creates those flaky layers everyone loves. If your kitchen is warm, chill the butter even more, or even freeze it for a few minutes.
• Ice water (1/4 cup): Keep it as cold as possible. I've started adding ice water a tablespoon at a time because too much makes tough dough.
• Salt (1/2 teaspoon): Just enough to awaken the flavors without announcing itself.
• Mixed mushrooms (450 g): This is where you can play. Cremini, oyster, shiitake, or whatever looks good at the market. A mix gives you deeper, more complex flavor than a single type.
• Olive oil and butter (2 tablespoons and 1 tablespoon): The combination of both gives the mushrooms a richer sauté than oil alone.
• Shallot and garlic: These form the aromatic base that makes everything taste like you know what you're doing in the kitchen.
• Fresh thyme (1 teaspoon): Fresh is always better than dried here. It brings something alive to the dish.
• Gruyère or Emmental cheese (1/2 cup): The umami anchor. It melts beautifully and adds a subtle nuttiness. Don't skip the cheese.
• Lemon juice (2 teaspoons): A small amount that brightens everything and keeps the mushrooms from tasting flat.
• Fresh parsley (2 tablespoons): Adds color and a fresh note at the end.
• Egg (1 egg): For the egg wash that turns your pastry golden and glossy.

Instructions

Make your pastry, then step away:

Combine your flour and salt in a bowl. Cut the cold butter into small cubes and work it in with your fingertips or a pastry cutter until the mixture looks like coarse breadcrumbs. This texture is what gives you those beautiful flaky layers. Add the ice water a little at a time, mixing gently until the dough just comes together. Don't overwork it—your hands know when it's right. Shape it into a disc, wrap it, and put it in the fridge. This waiting period isn't wasted time; it's when the gluten relaxes and the butter stays cold enough to create those layers. Aim for at least 30 minutes, but longer is fine.

Sauté the mushrooms until they're golden and concentrated:

Heat your olive oil and butter in a large skillet over medium heat. Add the finely chopped shallot and let it soften for a couple of minutes—you'll smell the sweetness developing. Add the minced garlic and cook for just 30 seconds more; you want it fragrant, not browned. Now add your mushrooms and fresh thyme. Season generously with salt and pepper. Here's where patience pays off: let them cook for 8 to 10 minutes, stirring occasionally. They'll release their moisture first, then gradually turn golden and concentrated. When they smell rich and earthy, add the lemon juice and fresh parsley. The acid from the lemon is a game-changer—it keeps everything tasting bright. Once the mixture cools slightly, fold in the grated cheese. This is your filling, and it should taste delicious on its own.

Roll out and transfer your pastry:

Preheat your oven to 200°C (400°F). Lightly flour your work surface and unwrap your chilled dough. Using a rolling pin, gently roll it out into a circle about 30 centimeters across. If it resists, let it rest for a minute and try again. Transfer it carefully to a parchment-lined baking sheet. Don't worry if it's not a perfect circle; rustic is the whole point.

Fill and fold with intention:

Spoon the mushroom mixture into the center of the pastry, leaving a generous 5-centimeter border all around. This border is what you'll fold up to create that signature galette look. As you fold the edges up and over the filling, let them naturally pleat and fold. It should look intentionally casual, like you meant for it to be slightly imperfect.

Finish and bake until golden:

Brush the pastry edges with beaten egg—this creates that beautiful golden shine. If you like extra cheese, sprinkle some over the mushroom filling now. Slide the galette into the preheated oven and bake for 35 to 40 minutes, until the crust is deep golden brown and looks crisp. When it comes out, let it cool for a few minutes before slicing. This keeps the filling from running everywhere and lets the cheese set.

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One evening, a friend who claimed to be intimidated by pastry-making watched me assemble this galette and said, "That actually doesn't look that scary." By the end of the meal, they were already planning to make one for themselves. That's when I realized this recipe isn't just delicious—it's empowering. It shows you that you can make something elegant without fearing every step.

Variations and Substitutions

I've learned that galettes are endlessly flexible. Once you understand the basic technique, you can adapt it to whatever you have on hand or what's in season. Try swapping the Gruyère for creamy goat cheese if you want something tangier, or use feta for a Mediterranean twist. In summer, I've made versions with zucchini and roasted red peppers. The mushroom filling is the star here, but the structure works with almost any vegetable that won't release too much water. I've also experimented with adding a thin layer of mustard or a dollop of crème fraîche to the pastry before adding the filling—small touches that feel personal and intentional.

Serving and Pairing

This galette is perfectly happy served warm from the oven or at room temperature, which makes it wonderfully versatile. I always pair it with a crisp green salad dressed in a sharp vinaigrette to cut through the richness of the cheese and butter. A cold white wine like Sauvignon Blanc or Albariño feels like the natural companion—something with enough acidity to balance the earthiness of the mushrooms. For a simpler serving, a few arugula leaves tossed with lemon and olive oil alongside each slice feels sophisticated without requiring much effort. It keeps well for a day or two in the refrigerator, and I've found it's just as good served cold the next day for lunch.

• Let it cool for at least 10 minutes before slicing—this prevents the filling from falling apart and gives the pastry time to set.
• Serve with a simple green salad and a crisp white wine for an elegant, effortless meal.
• Store leftovers in an airtight container in the refrigerator for up to two days.

The Story Behind the Galette

Galettes are an old-world way of cooking that speaks to a kind of confident simplicity. Rather than fussing over a perfectly crimped pie crust, the galette embraces its rustic nature. Every wrinkle and fold is part of its charm. When I understood that, I stopped being nervous about making them. This recipe taught me that French cooking, at its heart, isn't about perfection—it's about quality ingredients and honest technique. A flaky pastry, golden mushrooms, good cheese, and the warmth of fresh herbs create something that tastes far more impressive than the effort required. That's the real lesson here.

Save

Making a mushroom galette feels like a small act of love in the kitchen. Every time I pull one from the oven and watch someone's face as they take that first bite—crispy pastry, earthy mushrooms, melted cheese—I'm reminded why I love cooking.

Recipe FAQ

→ What type of mushrooms work best for this galette?

A mix of wild and cultivated mushrooms adds depth, with varieties like cremini, shiitake, and button working well.

→ Can I substitute the cheese in the filling?

Gruyère can be replaced with goat cheese or feta for a tangier flavor profile, according to preference.

→ How do I achieve a flaky pastry crust?

Use cold butter cut into the flour and incorporate ice water gradually. Chill dough before rolling to maintain flakiness.

→ What temperature and time are best for baking?

Bake the galette at 200°C (400°F) for 35–40 minutes until the crust is golden and crisp.

→ Is it necessary to brush the crust with egg wash?

Brushing with beaten egg helps develop a golden, glossy finish but can be omitted if preferred.