This Savory Mushroom Galette is a flavorful, hearty tart recipe that’s bursting with flavor! This idea for a vegetarian dinner will delight everyone.
Looking for a stunning fall or winter vegetarian dinner idea? Try something savory mushroom galette! This free-form French cake isn’t just a dessert. Make it with a savory filling and it’s a fun vegetarian main course, like a quiche. This one features meaty mushrooms layered over a fluffy smear of ricotta and parmesan cheese and scented with garlic and fresh thyme. It’s all wrapped in a flaky, buttery crust and baked to perfection. The smell alone made us drool before the first bite. Ready to bake?
Ingredients for this mushroom galette
A galette is a rustic French pie: a round pie made from a folded pastry crust without a pie tin. That’s right: no cake plates or precise rolling and slicing! Simply roll out the dough, add the filling and fold over the base. Galettes are most commonly served as a dessert, like peach galette or blueberry galette. But they also work as savory pies, like a tomato or mushroom galette. What you need for this mushroom galette recipe:
- Mushrooms: A blend of Cremini (Baby Bella) and Shiitake provides a nuanced, complex flavor
- olive oil
- soy sauce
- Garlic Powder, Onion Powder, Smoked Paprika, Dried Thyme
- Ricotta cheese
- parmesan cheese
- garlic
- Fresh thyme
- flour
- butter
- Salt
- baking powder
- egg
Tips for working with galette dough
The main part of this mushroom galette that requires 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). Weighing your flour in grams on a food scale will give you the most accurate measurement (and it’s less messy, we find!). Or you can spoon the flour into the measuring cup and then level it with the back of the spoon. This is more accurate than scooping flour directly from the container, which can result in more flour per cup.
- Add just enough water for the dough to come together. It should take about 5 to 6 tablespoons, but maybe a little more depending on the exact amount of flour.
- Chill for 1 hour. Refrigeration is important to allow the butter to set. Otherwise, the crust may melt in the oven.
- Roll into a 12 inch circle and then add the filling. First flour your work surface. Pick up the dough and add more flour to the surface if it sticks, as needed. Then add the ricotta filling and the mushrooms.
- Gently fold to create a 2-inch crust. Overlap the folds to form a circle around the filling: see photos.
For the egg wash
Before you bake this mushroom galette, it is important Brush the crust with egg yolk and sprinkle with salt. An egg wash puts a nice golden sheen on the crust. Full disclosure: We ran out of eggs and had to put cream on the crust for these photos (a substitute for an egg wash). You can see it’s not quite as glossy as the crusts in our other galette recipes! So an egg wash is the way to go.
Serve this mushroom galette
Once you’ve baked your mushroom galette, don’t bury it just yet! Chilling time is important to achieve the best texture. Here’s what you should know:
storage information
Do you have leftovers from that mushroom galette? Place in a storage container and refrigerate for up to 3 days. You can also make it 1 day in advance: bake it and then put it in the fridge overnight. Let it sit on the counter for about 30 minutes to come to room temperature before serving. If desired, heat in a 350 degree oven until warmed through.
More galette recipes
A galette can be made any time of the year with lots of fruits and vegetables! Here are a few more recipes to try:
This mushroom galette recipe is…
Vegetarian.
description
This Savory Mushroom Galette is a flavorful, hearty tart recipe that’s bursting with flavor! This idea for a vegetarian dinner will delight everyone.
For the galette dough
- 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 of cold water
- 1 Egg, for egg wash
- Flaky sea salt, for sprinkling
For the filling
- 16 ounces Cremini mushrooms, cleaned and sliced
- 4 oz 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 for sprinkling
- ¾ cup Whole milk ricotta
- ½ cup grated parmesan cheese
- 1 small clove of garlic, grated
- Freshly ground black pepper
- 2 Sprigs of fresh thyme for sprinkling
- In a medium bowl, combine flour, kosher salt, and baking powder. Cut the butter into small chunks, then using a pastry blender or fork, cut into the flour mixture until mostly incorporated and a gritty texture forms (with pea-sized or smaller chunks).
- Drizzle 4 tablespoons of cold water over the flour and gradually mix with a fork until most of the flour is incorporated. Add the additional 1 to 2 tablespoons of water until all of the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Shape the dough into a ball and flatten into a thick disk. Wrap in plastic or place in a covered container and refrigerate the dough for 1 hour. (To make ahead of time, you can store the dough in the fridge for up to 3 days; let it sit at room temperature for 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze for up to 3 months, then thaw overnight in the fridge before rolling.)
- Preheat the oven to 400 degrees Fahrenheit.
- Clean the mushrooms and cut them in slices. In a bowl, mix them with olive oil, soy sauce, garlic powder, onion powder, smoked paprika, thyme, and ½ teaspoon kosher salt. Place them in a single layer on a parchment-lined baking sheet and bake until tender, 20 minutes.
- In a medium bowl, combine ricotta cheese, parmesan cheese, garlic, ¼ teaspoon kosher salt, and some ground black pepper.
- On a floured surface, roll out the dough into an even 12-inch circle, leaving the edges rough around the edges (if necessary, move the dough around and add a little more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet.
- Gently spread the ricotta mixture over the dough, then add the mushrooms, leaving at least 2 inches of dough around the outside edge. Fold the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. Top with fresh thyme leaves.
- Beat the egg and brush onto the batter with a pastry brush. Then sprinkle the crust with a small sprinkling of flaky sea salt.
- Bake the galette for 30 to 33 minutes until the crust is golden brown. Remove from the oven and place the parchment paper on a wire rack to cool. Let cool for at least 10 minutes, then cut into pieces and serve. It’s also great at room temperature or cold. Refrigerate leftovers for up to 3 days; Bring to room temperature or warm in the oven before serving.