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Do you like mushrooms? This galette recipe is for you!

Mushroom Galette Recipe

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While typically galettes are sweet, filled with fruit and pie-like fillings, I took the idea of a galette and turned it on its head with my Mushroom Galette recipe.


Hi Bold Bakers!

My recipe for this Mushroom Galette is one of my most favorite savory creations to date. While typically a  galette is sweet, filled with fruit and pie-like fillings, I took the idea of a galette recipe and turned it on its head. Instead, I filled it with super rich and satisfying savory ingredients like thick ricotta cheese, creme fraiche, sauteed mushrooms, aromatic thyme, and garlic.

The mushroom and cheese filling is encased in my super simple rough puff pastry and baked to golden brown perfection. This recipe is super sophisticated yet easy to make.

What is rough puff pastry?

Puff pastry can be difficult to make, which is why most people resort to using the store bought stuff. While there’s nothing wrong with taking some help from the store, this mushroom galette recipe starts with my homemade rough puff pastry.

[ Get my homemade rough puff pastry recipe here! ]

Made by grating frozen butter into flour then adding ice cold water, this pastry is delicate and filled with lots of little pockets of butter. This is what creates a flaky light crust, signature rough puff pastry. The beauty of this recipe is how quick it comes together and all by hand.

After it sets up in the fridge, I roll it out to shape the base for my lovely mushroom and cheese mixture.

How do you sauté mushrooms?

I know this might seem like a question that doesn’t need answering, but properly sautéing the mushrooms for the filling of the galette recipe is a super important step in creating the flavor of this recipe.

After thinly slicing the mushrooms, the secret to sautéing them is high heat and to not crowd the pan. This means sautéing the mushrooms in batches. Try 3-4 batches, flavoring along the way with salt, pepper, thyme and fresh minced garlic. The result is an almost caramelized mushroom mixture.

This is well worth the extra step, because if you try to sauté all the mushrooms at once they release a lot of water and steam and stew as opposed to sautéing.

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Is making a galette recipe easier than a pie?

Since my mushroom galette recipe utilizes a free form crust, it is easier than making and shaping a traditional pie.

After adding the ricotta cheese mixture to the mushrooms then rolling out the crust all you do is spoon over the filling and fold up the edges of the crust. The look of the finished baked galette is rustic and gorgeous. The flavor is so rich, your friends and family will go crazy for it!

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What can I fill a galette with?

The truth is you can fill a galette with whatever blend of veggies or fruits you like. I think this mushroom variation might be nice with bacon or sausage. Or, to keep it vegetarian, experiment with adding more veggies like asparagus and sautéed peppers.

Once you master the method, get creative and enjoy!

Into Savory? Check out these other savory recipes!

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4 from 3 votes
Do you like mushrooms? This galette recipe is for you!
Mushroom Galette Recipe
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
 
Course: Dinner
Cuisine: American
Servings: 10
Author: Gemma Stafford
Ingredients
Rough Puff Pastry
  • 14 tablespoons (7oz/198g) butter, frozen
  • 1/2 cup (4floz/115ml) water, chilled
  • 1 tablespoon lemon juice
  • 2 1/3 cups (11 ½ oz/ 325g) all-purpose flour
  • 1/8 teaspoon salt
Filling:
  • 4 cups (20oz/568g) mushrooms, thinly sliced
  • 6 garlic cloves, minced
  • 2 teaspoons fresh thyme, roughly chopped
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 cup (4oz/115g) ricotta cheese
  • 1 egg
  • 1/4 cup (2oz/57g) creme fraiche
  • 1/2 cup (4oz/115g) butter
  • 1 egg, beaten with water for egg wash
Instructions
Rough Puff Pastry:
  1. Place your butter in the freezer for a minimum of 2 hours but preferably overnight.

  2. In a jug mix together your water and lemon juice and set aside.

  3. In a large bowl mix together the flour and salt. Now I’m going to sound like a home economics book but you need everything to be cold to yield a great pastry so feel free to put the bowl of flour in the fridge to chill.

  4. On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour in with a knife. Frozen butter is my secret ingredient, the colder the butter the flakier the pastry. (Remember, this is a shortcut Rough Puff pastry, so we aren’t folding and doing that whole process. I’m all for process but if you get a great result with less work then I’m all for that.)

  5. Add in the liquid, holding a little back just in case you don’t need it all. Using your hand bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flaky dough.

  6. Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze to use at a later day.

  7. Note: Once you put the pastry in the fridge and it relaxes it will get a little wetter so factor that in.

Mushroom Thyme Filling:
  1. While your rough puff pastry is chilling prepare your filling: Heat a large skillet to medium-high heat. Add in 2 tablespoons of butter and a handful of mushrooms, being careful not to overcrowd the pan. Leave the mushrooms undisturbed for 3-4 minutes.

  2. Next, add to the pan 1/4 of the minced garlic, thyme, salt and pepper. Mix throughout and allow the mushrooms to continue cooking until fully cooked and caramelized, about another 4 minutes. Repeat this process until all of the mushrooms have been sauteed. Set cooked mushrooms aside.

  3. In a medium bowl combine the ricotta cheese, egg and creme fraiche. Lastly, fold in the cooked mushrooms. Set aside.

To assemble the galette:
  1. Preheat the oven to 400°F (200°C) then line a baking tray with parchment paper. On a lightly floured work surface roll the pastry out to a 12-inch circle then fill the center of galette with the mushroom and cheese mixture, leaving a 1 1/2 inch border around the edges of the circle. 

  2. Gently bring the outer edges of the pastry up over the filling. Carefully transfer the galette to the lined baking tray then brush the crust of the galette with egg wash.

  3. Bake the galette for 35-40 minutes or until the crust is a beautiful golden brown. Allow to cool for 10 minutes before slicing before serving. 

  4. Cover and store in the fridge for up to 3 days. 

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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12 Comments

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  1. Valerie on October 1, 2018 at 7:03 am

    Can I make the whole thing ( whole recipe) together and freeze it, just that I’m having 25 people over Jaja all family and trying to get ahead with a few things

    • Gemma Stafford on October 1, 2018 at 3:45 pm

      Hi Valerie,
      I would not freeze the mushrooms, but you can prepare them and refrigerate them in a well covered bowl to spread and bake, that will be good!
      I hope you have a great party, should be fun!
      Gemma 🙂

  2. Valerie sultan on September 30, 2018 at 9:24 pm

    Can I make my galette ahead or the dough ahead

    • Gemma Stafford on October 1, 2018 at 1:26 am

      Hi Valerie,
      Yes! you can make the pastry ahead. You can cover it well and refrigerate it for a day or so, or freeze it for longer.
      I hope you like this recipe,
      Gemma 🙂

      • Valerie on October 1, 2018 at 6:45 am

        Great and what about the whole dish, I have a dinner with a lot of family on Friday and there is a lot to do so I’m don like freezing thing ahead but sometime you have to to get everything done in time, can I do the whole dish and freeze and then defrost and worm up

        • Gemma Stafford on October 2, 2018 at 3:32 am

          Hi Valerie,
          I think I responded to this but just in case!
          Do not freeze the mushroom mix, make a day or two ahead, cover down well, spread on the pastry, which you can freeze baked, and heat well through.
          Have a lovely party,
          Gemma 🙂

  3. cashmoo on September 28, 2018 at 3:01 pm

    Gemma. Talk about being thrilled making this. I was so excited. The crust came out perfect. So flakey and buttery!! I had the substitute ingredients on hand of cream cheese and sour cream so I used those. Yum. I will use other ones next time. I fried up the mushrooms like u said and they came out great. The fresh thyme was a wonderful flavor. It came out perfect. My family said it looks amazing and then they said it tastes amazing. Omg. It was so so good!! I have always loved cooking and baking. Thanks to you and your special way of teaching your incredible recipes makes it much more exciting!!! Thank you!!!

    • Gemma Stafford on October 1, 2018 at 11:12 am

      Hi there,
      Thank you for this lovely, and very kind review of this recipe. It is a delicious thing, and I am delighted your family agree.
      Lots more recipes here for you to try, carry on baking,
      Gemma 🙂

  4. Jill Pritchard on September 17, 2018 at 2:36 am

    Cheers Gemma, I just discovered this recipe for Mushroom Galette. You have struck a week point for me, I LOVE, LOVE LOVE MUSHROOMS! Cooked or raw, it doesn’t matter to me. Just pile them high high on the plate and don’t worry if they fall off, I will get to them. I have everything in my icebox that I need to make this beautiful dinner and to hell with the planned Fish Tacos, they’ll keep or the kids and my Grans can eaten up! For me, it’s Mushroom Galette. I am not much of a drinker at all , the last time being in Ireland when no one was drinking their Irish Coffee, and it was Free, even better. So I helped myself to around 10 or so. They were a bit weak but a little Irish Whiskey is better dan none, if ya know what I mean!.
    Anyway, I was thinking about a bit of Good Red Wine, about 1/3 cup and let the flavors work together. I have been wanting to learn about cooking with wine but not anything to expensive.
    I was also thinking about putting thin slices of tender cooked steak with the mushrooms. I used to make Hand pies for my husband and what usually ended up the whole road crew as soon as they saw what I be delivering him for lunch! I just used me mums pie crust recipe but made it more savory with the thyme, a little shake of garlic powder and onion powder. The ingredients were cooked already but I just made them in rectangles quite long and fried them in me pot. I made about 8-10 and each man got half unless the crew was light and I’d let them take some home.
    Codladh Samh, Irish Jilli

    • Gemma Stafford on September 19, 2018 at 11:09 am

      Hi Jill,
      I removed the personal message at the end of your post, thank you for sharing this with me. Life can be tough, so we need to focus forward and believe that thigs will get better. life tends to sort itself out!
      I love the idea of your ‘crew lunches’. No doubt the men still talk about this, it is a real treat.
      Cooking with wine is so French. Boeuf bourguignon, or beef in red wine was a big part of what we had at home when there was a crowd. Onions, a little bacon. beef, rib beef usually fried down in batches, then red wine, reduced and beef stock added to simmer for a time. This was finished with mushrooms and actually little silver skinned onions, and is delicious! Mashed potato finish this off. Then there is Chicken in wine sauce, or Coq au vin, much the same as the beef but with chicken, and a rib sticker! Very hearty food.
      They say if you would not drink a wine you should not cook with it! not sure about this one 🙂
      Love your description of the mushroom galette, haha, enjoyed this.
      Gemma 🙂

  5. Mila on September 16, 2018 at 11:54 pm

    Hi Gemma,
    This looks delish i love mushrooms but no ricotta cheese or creme fraiche here.
    Any suggestions for substitutes ?
    Thanks 🙂

    • Gemma Stafford on September 18, 2018 at 3:51 pm

      Hi there, great question you can use cream cheese & sour cream. I hope that helps!

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