Mushroom Galette

Made with homemade pie crust and an earthy, cheesy mushroom filling, this savory Mushroom Galette is an absolute delight for any mushroom lover. It makes the most eye-catching appetizer or the perfect side dish to pair with a hearty main course at your next dinner party. Although it requires a few steps, it's so much easier than you'd expect!

There's something so wonderful about galettes in general, and savory galettes are seriously underrated. This creamy mushroom galette recipe has the best flavors and textures! It's made by preparing a simple pie crust, and then cooking down mushrooms with aromatic vegetables and fresh herbs. The tangy, cheesy layer keeps the crust from becoming soggy and adds a creaminess that takes the whole dish over the top. You'll want all your veggies to be wrapped in pie crust after you try this recipe!

Why You'll Love This Mushroom Galette Recipe

• Tender, flaky crust. The homemade pie crust is the perfect base for this savory mushroom tart. It adds a crisp crunch and a buttery flavor that pairs perfectly with the mushrooms.
• Perfect for any event. This delicious mushroom galette can be served as a hearty appetizer, a filling side dish for a roast, prime rib or steak, or at brunch alongside quiche and frittata. Save the recipe so you can make it again and again!
• Rich, earthy flavor. As the cremini mushrooms cook down, they release a delicious savory flavor that pairs perfectly with the funky gruyere cheese mixture. It's absolute heaven for mushroom lovers!

Ingredient Notes

To make this delicious mushroom galette, you will need the following ingredients (full measurements in recipe card below):

Pie dough ingredients

• all-purpose flour - use regular all purpose flour for a simple, rustic pie crust.
• salt - this seasons the flour and brings out the buttery flavors.
• butter - use unsalted room temperature butter for a tender, crumbly crust and use extra to cook down the mushrooms and onions. 
• ice water - use very cold water to chill the butter for lovely flaky layers.

Filling ingredients

• butter - melt butter to add a rich, buttery flavor to the mushrooms.
• cremini mushrooms - thinly slice cremini mushrooms with a knife or mandolin slicer.
• onion - dice a white or yellow onion to add a slightly sweet, savory flavor to the galette.
• garlic - finely chopped fresh garlic will add an aromatic note that pairs well with the mushrooms and cheese.
• salt and black pepper - season to taste.
• thyme - fresh, finely chopped thyme pairs perfectly with the hearty flavor of cooked mushrooms.
• crème fraîche - use creme fraiche or sour cream to balance the mushrooms and keep the pastry from becoming soggy.
• gruyere cheese - shred Gruyere or another mild Swiss cheese. Divide it to add between two layers of the mushroom mixture.
• egg - brush an egg wash over the pastry before baking.
• thyme twigs - display fresh herbs on top as a beautiful garnish when serving.

You will also need several mixing bowls, a pastry cutter, plastic wrap, a rolling pin, parchment paper, a baking sheet, and a large skillet.

How to Make the Best Mushroom Galette

First, make the pie dough.

1. Combine ingredients. Combine flour and ½ teaspoon salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain.

2. Form dough. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth. 

3. Rest. Wrap the dough tightly in plastic wrap and place in the refrigerator to rest and firm up for 30 minutes.
4. Roll. Once the dough has firmed up, place it on a lightly floured surface. Use a rolling pin to roll it out into a circle or oval shape, about ¼-inch thick (The edges will be folded over, so the shape doesn’t have to be perfect). 

5. Chill. Transfer the dough to a large parchment-lined baking sheet. Cover in plastic cling wrap and and refrigerate until the filling is ready.

Prepare the mushroom filling.

1. Cook mushrooms. Melt butter in a large skillet over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and cook without turning for 3-5 minutes.

2. Add aromatics. Add onion and garlic and season with salt and pepper. Cook until the mushrooms are golden brown and almost all the liquid has evaporated, about 5 minutes. Stir in thyme.

3. Make crème fraiche mixture. In a small mixing bowl, stir together crème fraîche and ½ cup gruyere cheese and set aside.

Assemble and bake the galette.

1. Add crème fraiche mixture. Take the dough out of the fridge and spread the crème fraîche mixture onto the base of the rolled out dough, making sure to leave a clear 1-inch border around the edge.

2. Add mushroom filling. Spoon the mushroom filling on top of the crème fraiche.
3. Add cheese. Top with the remaining ½ cup gruyere cheese.

4. Fold edges. Carefully fold over the outer edge over the filling, overlapping about every inch. Brush egg wash along the folded over edges.

5. Bake. Bake in a 375F preheated oven for 50-55 minutes, or until the dough crust turns golden brown. Let cool for 5 minutes.

6. Serve. Let cool slightly for about 5 minutes and garnish with fresh thyme. Slice and serve warm.

How to Serve

This mushroom galette is delicious served on its own, or paired with some of my favorite appetizers including:

• Bacon Cheddar Cheese Ball
• Cranberry Brie Bites
• Sweet Potato Croquettes
• Butternut Squash Galette
• Whipped Ricotta Crostini

For more recipes, see our 75+ Easy Appetizer Recipes.

Storing and Freezing Instructions

How to Store

The galette tastes best served fresh. If you have any leftovers, store them in an airtight container in the fridge for 3-4 days. 

How to Reheat

Reheat leftover galette like pizza. Either toast it in a skillet to crisp up the crust or bake it in the oven at 350 degrees F until nice and warm.

How to Freeze

After chilling, wrap the remaining galette slices in several layers of plastic wrap and store them in a freezer-safe bag for several months. Thaw in the fridge before reheating.

FAQ

More Mushroom Recipes

• Hungarian Mushroom Soup
• Sautéed Garlic Mushrooms
• Mushroom Risotto
• Farfalle Pasta with Mushroom Rosé Sauce
• Vegetarian Stuffed Mushrooms
• Tofu and Mushroom Stir Fry

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