Looing for a stunning fall or winter vegetarian dinner idea? Try a savory Mushroom Galette! This free-form French tart isn’t just for dessert. Make it with a savory filling and it’s a fun vegetarian main dish, like a quiche. This one stars meaty mushrooms, layered over a fluffy smear of ricotta and Parmesan cheese and scented with garlic and fresh thyme. It’s all packed into a flaky, buttery crust and baked to perfection. The smell alone had us salivating before the first bite. Ready to bake?
Ingredients for this mushroom galette
A galette is a rustic French tart: a round pie made without a pie dish using a folded pastry crust. That’s right: no pie plates or precise rolling and cutting! Simply roll out the dough, add filling and fold over the crust. Galettes are most often served as desserts, like a peach galette or blueberry galette. But they work as savory pies too, like a tomato galette or mushroom galette. Here’s what you’ll need for this mushroom galette recipe:
Mushrooms: a mix of cremini (baby bella) and shiitakes makes for a nuanced, complex flavorOlive oilSoy sauceGarlic powder, onion powder, smoked paprika, dried thymeRicotta cheeseParmesan cheeseGarlicFresh thymeFlourButterSaltBaking powderEgg
Tips for working with galette dough
The main part of this mushroom galette that takes a bit of technique? The pastry dough! Now, this galette dough is easy to work with, but there are a few things to keep in mind when making the pastry. Here are a few tips:
Weigh the flour in grams (or spoon and level it). Weighing your flour on a food scale in grams provides the most accurate measurement (and it’s less messy, we find!) Or you can spoon the flour into the measuring cup, then level it with the back of the spoon. This is more accurate than scooping flour right out of the container, which can result in more flour per cup. Add just enough water for the dough to come together. It should take around 5 to 6 tablespoons, but maybe slightly more depending on the exact flour amount.Chill 1 hour. Chilling is important, so that the butter can solidify. Otherwise, the crust can melt in the oven.Roll into a 12-inch circle, then add the filling. Flour your work surface first. Pick up the dough and add more flour to the surface as necessary if it’s sticking. Then add the ricotta filling and mushrooms.Gently fold it up to create a 2-inch crust. Overlap the folds to make a circle around the filling: see the photos.
For the egg wash
Before baking this mushroom galette, it’s important to brush the crust with an egg wash and sprinkle with salt. An egg wash makes a nice golden sheen on the crust. Full disclosure: we were out of eggs and had to brush on heavy cream to the crust for these photos (a substitute for an egg wash). You can tell it doesn’t have quite the sheen as the crusts in our other galette recipes! So an egg wash is the way to go.
Serving this mushroom galette
Once you bake up your mushroom galette, don’t dig into it just yet! The cooling time is important for achieving the best texture. Here’s what to know:
Cool the mushroom galette to room temperature, about 1 hour. Then slice it into pieces and dig in. Try it for special occasions, like as a vegetarian option for Thanksgiving or Christmas.It’s great as a vegetarian dinner anytime. Serve it with a green salad, like this Arugula Beet Salad, Endive Salad or Apple Salad.It also works as a savory brunch. It’s similar to a quiche, so it works well for a fall or winter brunch. Try it with pumpkin muffins or sweet potato muffins, grapefruit salad, yogurt parfaits and coffee.
Storage info
Got leftovers of this mushroom galette? Place it in a storage container and refrigerate for up to 3 days. You can also make it 1 day in advance: bake it, then refrigerate over night. Before serving, leave it out on the counter for about 30 minutes to let it come to room temperature. If desired, reheat it in a 350 degree oven until warmed through.
More galette recipes
You can make a galette in every season with many fruits and vegetables! Here are a few more recipes to try:
Learn How to Make a GaletteTry a Peach GaletteMix up a Blueberry GaletteGo for a Savory Tomato Galette
This mushroom galette recipe is…
Vegetarian. 5 from 3 reviews
1 ½ cups [210 grams] all-purpose flour, spooned and leveled ¾ teaspoon kosher salt ¼ teaspoon baking powder 10 tablespoons cold unsalted butter 5 to 6 tablespoons cold water 1 egg, for the egg wash Flaky sea salt, for sprinkling
For the filling
16 ounces cremini mushrooms, cleaned and sliced 4 ounces shiitake mushrooms, stems removed and sliced 2 tablespoons olive oil 1 tablespoon soy sauce (or tamari) 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika ½ teaspoon dried thyme ¾ teaspoon kosher salt, plus more to sprinkle ¾ cup whole milk ricotta ½ cup shredded Parmesan cheese 1 small garlic clove, grated Fresh ground black pepper 2 sprigs fresh thyme, for topping
