If you love mushroom recipes, you’ll love this mushroom galette recipe. Made with flaky pie crust, a mixture of cheeses, and a delicious combination of caramelized onions and mushrooms, this savory mushroom tart is the perfect meal or appetizer!
Mushroom Galette Recipe
If you’ve never heard of a galette, it’s essentially a rustic pie or tart. On the blog, I’ve shared recipes for an apple galette and strawberry galette, which are both dessert galettes.
Today, I’m sharing this recipe for a savory galette, which is basically a mushroom tart.
If you’ve ever made a French onion tart, it’s not too different from that.
For this mushroom galette recipe, you’ll need pie dough for the pastry aspect.
You can make your homemade pie crust or simply use a sheet of store-bought pie dough.
Once you’ve got the pie crust ready to go, you’ll spread a layer of ricotta cheese over the crust, then top it with some grated parmesan for extra flavor.
The cheese is then topped with sautéed mushrooms and caramelized onions before all of the filling is topped with gruyere cheese.
The great thing about a galette is that it’s incredibly versatile. You can use all kinds of vegetables and cheeses to make a galette, so if you’re not a fan of mushrooms or you’re not a fan of gruyere, you can swap them out.
You could pile on sautéed veggies like zucchini, tomato, and bell pepper for a rustic summer version.
Or, turn this into a meat lover’s delight by incorporating ham or sausage.
If you are a fan of mushrooms, however, you are going to love the version shared here today, just as it is!
The combination of mushrooms with onions is divine. Anytime I make this for a gathering with friends, I always get people asking me for the recipe.
You can also enjoy this mushroom galette as a meal with a glass of crisp, white wine.
To serve the galette, simply cut it up into pizza-like slices. If you’re serving it as an appetizer, you’ll want to cut them into smaller slices.
If you’re serving it as a meal, you can afford to be more generous with your portions.
You can also prep this galette and freeze it for baking later. If you decide to make ahead and freeze, just be sure to increase the duration in which you bake the tart as it will likely need more time to bake through.
Mushroom Galette Recipe
Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.
Ingredients
1 sheet of pie dough
1/3 cup whole milk ricotta
6 oz. crimini mushrooms, cut into slices
1/4 of a jumbo white onion, cut into thin crescent-shaped slices
1.5 oz gruyere cheese, shredded
parmesan cheese, for grating as a garnish
pinch of salt and freshly ground pepper
pinch of nutmeg
1 egg, separated into white and yolk
olive oil
1 sprig of thyme
Instructions
Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.
Can you make a galette ahead of time? Yes!You can make the filling and dough and chill it in the refrigerator overnight, then assemble the galette the next day when you're ready to bake it.
“The only key ingredient for a galette is pie crust, and you can substitute puff pastry and still have great success,” he said. “My wife and I always keep boxes of pie crusts and puff pastry in the freezer, and we often make galettes as a quick and easy dinner that we don't need to go shopping for.”
Remove the dough from the plastic wrap and roll it out into a 12 by 12-inch circle. It's okay if the circle isn't perfectly round. In fact, my galette dough usually appears quite rustic and I like it that way. For a perfect circle, simply use a pizza cutter to cut off any uneven edges.
Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely. The galette is fully baked when the crust is deep golden brown and the peaches are bubbling.
The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.
Pair savory galettes with a salad, or something light. Galettes are often on the rich and heavy side, so a side salad balances your meal. Serve savory galettes as a meal or an appetizer. You can serve large slices of savory galette as a main course, or in smaller portions for a delicious appetizer.
The French have been serving up galette des rois since the 14th-century. Traditionally, it's served on January 6th – the 12th day of Christmas – to celebrate the Epiphany, a religious feast day commemorating the arrival of the Three Kings to the manger where Jesus was born.
Traditionally, Epiphany is celebrated on January 6th, 12 days after Christmas. Beginning around the 13th or 14th century, sharing a Galette des Rois became a popular way to celebrate this occasion, with the cake signifying the arrival of the Three Wise Men in Bethlehem.
Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.
Crêpes are often topped with sweet condiments i.e. caramel, cream, chocolate and fresh fruits. It is often served as a dessert, which explains why it is smaller compared to its savoury counterpart. Galettes are typically savoury and made using gluten-free buckwheat flour as opposed to regular flour.
Blind baking is a technique where you bake a pastry crust (usually shortcrust) without the filling inside it. This ensures that it is crisp and cooked through, before filling with what is often a wet filling (like custard, fruit or chocolate ganache).
Similar to baking bread, what you feel with your hands will tell you a lot about the development of the dough. When my mixture becomes gooey or sticky, either from too much liquid or the temperature being too warm, it's game over. The resulting pie or galette crust will always have tough spots.
Unlike mile-high pies, galettes should be short and sweet—well, or short and savory. The deep, sloped edges of a pie pan help a pie crust hold its structure as it bakes and firms up, but a galette is baked directly on a rimmed cooke sheet and offers no such insurance.
The galette should bake until the crust is a deep golden-brown and the fruit is bubbly and cooked. This usually takes about 30 minutes or so. Transfer the galette, parchment and all, to a wire rack and let it cool completely before slicing.
Flaky. Delicate and simple to make, flaky pastry is used for sweet or savory dishes that bake quickly, such as the common pie crust. With large pieces of butter mixed into the dough, flaky pastries are more easily made with a food processor or a specialized pastry blender.
The main ingredients in pastry dough are similar to those in standard pie dough, with one exception. You may notice that this recipe does not have any sugar in the ingredient list. A little bit of sugar actually tenderizes the pastry in addition to adding a bit of sweetness.
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
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