Savory Mushroom Galette Delight (Printable)
Rustic galette featuring sautéed mushrooms, creamy cheeses, and fresh herbs wrapped in flaky pastry.
# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1/4 teaspoon fine sea salt
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1 small shallot, finely chopped
08 - 2 garlic cloves, minced
09 - 14 ounces mixed fresh mushrooms (cremini, shiitake, button), sliced
10 - 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon sea salt
13 - 1/2 cup grated Gruyère cheese
14 - 1/3 cup ricotta cheese
15 - 2 tablespoons chopped fresh parsley
→ To Finish
16 - 1 egg, lightly beaten (for egg wash)
17 - Flaky sea salt, for sprinkling
# Directions:
01 - Combine flour and salt in a mixing bowl. Incorporate the cold butter by rubbing with fingertips until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, stirring until dough just forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Heat olive oil and butter in a skillet over medium heat. Sauté shallot until translucent, approximately 2 minutes. Add garlic and cook an additional minute.
03 - Add mushrooms, thyme, salt, and pepper; cook while stirring until mushrooms are golden and tender, about 8 to 10 minutes. Remove from heat, stir in parsley, and allow to cool slightly.
04 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll pastry into a 12-inch circle. Transfer to the prepared baking sheet.
06 - Spread ricotta over the center, leaving a 2-inch border. Top with mushroom mixture and sprinkle with Gruyère cheese.
07 - Fold pastry edges over filling, pleating as needed. Brush with beaten egg and sprinkle flaky sea salt over crust.
08 - Bake for 35 to 40 minutes until crust is golden and crisp. Let cool for 5 minutes before slicing.
# Cooking Tips:
01 -
- This galette comes together in just over an hour but tastes like you've been in the kitchen all day, which is honestly the best kind of magic.
- It's elegant enough to serve at a dinner party yet so comforting it becomes your go-to weeknight dinner, the kind of dish that bridges both worlds beautifully.
- Those crispy pastry edges folded carelessly over creamy cheese and tender mushrooms create a textural moment that makes every single bite feel intentional.
02 -
- The pastry dough truly needs to be cold and rest properly—rushing this is where galette dreams die, so genuinely chill it and don't skip this step even when you're impatient.
- Mushrooms release a lot of water, so cooking them longer than you think necessary means they dry out enough to caramelize rather than steam, which completely transforms the flavor from okay to absolutely memorable.
- The ricotta layer between pastry and mushrooms is the secret to keeping the bottom from getting soggy—it's a barrier that changes everything about the final texture.
03 -
- Make the pastry dough a day ahead if you want—it actually improves with rest, and then you're only thirty minutes away from dinner on busy evenings.
- If your mushrooms release too much liquid while cooking, drain them in a colander for a minute before adding to the galette—this prevents a soggy bottom and concentrates flavor.