Mushroom Galette Savory Tart (Printable)
Flaky pastry filled with a medley of mushrooms, herbs, and melted cheese for a savory treat.
# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 8 tablespoons unsalted butter, cold and cubed
04 - 1/4 cup ice water
→ Filling
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1 pound mixed mushrooms, cleaned and sliced
08 - 1 medium shallot, finely chopped
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh thyme leaves
11 - Salt and black pepper, to taste
12 - 1/2 cup grated Gruyère or Emmental cheese
13 - 2 tablespoons chopped fresh parsley
14 - 2 teaspoons lemon juice
→ Assembly
15 - 1 egg, beaten (for egg wash)
16 - Extra grated cheese for topping (optional)
# Directions:
01 - In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough holds together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Heat olive oil and butter in a large skillet over medium heat. Add chopped shallot and cook for 2 minutes. Stir in minced garlic and cook for 30 seconds. Add mushrooms and thyme, season with salt and pepper, then sauté until golden and moisture evaporates, about 8 to 10 minutes. Stir in lemon juice and parsley, then remove from heat to cool slightly. Mix in grated cheese.
03 - Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer it carefully onto a parchment-lined baking sheet.
04 - Spread mushroom filling evenly over the center of the pastry, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed to enclose.
05 - Brush the exposed pastry edges with beaten egg. Sprinkle additional grated cheese over the filling if desired.
06 - Bake for 35 to 40 minutes, until the crust is golden brown and crisp. Allow to cool slightly before slicing and serving.
# Cooking Tips:
01 -
- It tastes like you spent hours in the kitchen, but the whole thing comes together in about an hour and a half—your secret is safe with me.
- There's something deeply satisfying about folding up those pastry edges; it's rustic on purpose, which means no one expects perfection.
- A single galette feeds four people generously and looks elegant enough to serve at a dinner party or casual enough for a cozy lunch.
02 -
- Cold butter is everything. If your pastry is tough and chewy instead of flaky, it's because the butter melted into the dough rather than staying in separate pockets. Keep everything cold.
- Don't skip the cooling step after sautéing the mushrooms. Adding warm filling to pastry can make the bottom soggy. A few minutes of cooling makes a real difference.
- Your oven temperature matters more than you might think. Too cool, and the crust won't crisp properly. Use an oven thermometer if you're not sure your oven is accurate.
03 -
- If your butter is too soft when you're making the pastry, pop the whole bowl in the freezer for five minutes. This small reset saves frustration.
- Sauté your mushrooms in batches if they're crowded in the pan. Overcrowding steams them instead of browning them, and you lose that deep, concentrated flavor.
- Make the pastry dough the night before and let it rest in the fridge overnight. It develops better flavor and becomes easier to work with.