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Made with homemade pie crust and an earthy, cheesy mushroom filling, this savory Mushroom Galette is an absolute delight. Serve for appetizer or side dish. |

Mushroom Galette

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings
  • Diet: Vegetarian


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! 


For the pie dough:

  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons salt, divided
  • ½ cup unsalted butter, cubed, at room temperature
  • 1 tablespoon melted butter
  • ¼ cup ice water

For the filling:

  • 1/4 cup butter
  • 1 pound cremini mushrooms, thinly sliced
  • 1 small onion, diced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fresh thyme, finely chopped
  • ¼ cup crème fraîche or sour cream
  • 1 cup gruyere cheese, shredded, divided

Other ingredients:

  • 1 egg, beaten (for egg wash)
  • 2-3 fresh thyme twigs (for garnish)


Prepare the pie dough:

  1. 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. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth.
  2. Wrap the dough tightly in plastic wrap and place in the refrigerator to rest and firm up for 30 minutes.
  3. 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).
  4. Transfer the dough to a large parchment lined baking sheet. Cover in plastic cling wrap and refrigerate until the filling is ready.

Prepare the filling:

  1. Preheat oven to 375F.
  2. 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.
  3. 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.
  4. In a small mixing bowl, stir together crème fraîche and 1/2 cup gruyere cheese and set aside.

Assemble and bake:

  1. 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. Spoon the mushroom filling on top of the crème fraiche.
  3. Top with the remaining 1/2 cup gruyere cheese.
  4. Carefully fold over the outer edge over the filling, overlapping about every inch. Brush egg wash along the folded over edges.
  5. Bake for 50-55 minutes, or until the dough crust turns golden brown. Let cool for 5 minutes.
  6. Let cool slightly for about 5 minutes and garnish with fresh thyme. Slice and serve warm.


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.

  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American