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.
The mushrooms are meaty, and using two cheeses combines creamy and stringy goodness. I love using puff pastry for galettes because it's a great shortcut to save time and energy in making a pie crust. Plus, you can't deny the buttery, flaky crust it creates.
Make sure not to overload your galette, otherwise the crust will break under the weight of the filling. Leave about a 1 1/2-inch border of dough around the outside. Work your way around the circle, folding sections of dough inward. Overlap the sections as you go so filling won't leak out during cooking.
Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.
In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for crostatas and galettes. But, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.
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.
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.
Every galette has a secret – tucked somewhere inside the galette is a prize. In early times, the prize was a dried bean, or fève. Over the centuries, the beans were replaced by all manner of trinkets, usually made of porcelain, but they've never stopped being called fèves.
Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.
A tart is fancy. And a galette splits the difference, but is easier than either one. The defining factor of a galette (which can also be called a crostata if you've got Italian inclinations) is that it's a free-form pastry, baked without the stability of a pie pan or tart ring.
Moisture can be somewhat problematic when making pie or galette dough. Most recipes suggest adding a little water up to (but maybe less or more than) a specified amount until the dough "forms a cohesive mass".
A little leakage is fine, but if you find that you are getting pools of butter, it is likely that you have not incorporated the butter well enough. Pie dough is cracking when you go to roll it out. This could be because it is too cool, or your dough is under hydrated.
Think of a galette as the pie's younger, free-spirited cousin. Pie, is by definition, baked and served in a sloped sided dish. Galettes are totally freeform, no pan, fancy adornments or crimping necessary.
There are three types of pastry dough in a classically trained chef's arsenal that should be known by heart. To the uninformed observer, these doughs may seem quite similar, even interchangeable.
Is Pastry Dough the Same as Pie Dough? Pastry and pie doughs are very similar and can often be used interchangeably. A classic pie crust has a spoonful of sugar to sweeten and tenderize the dough, but both recipes have a buttery flavor and flaky texture.
What is pâte brisée called in English? There are several English names for the pastry dough called pâte brisée in French. In the U.K., it is called shortcrust pastry, a nod to its short or crumbly texture. In the U.S., it is generally called pie pastry or pie dough because it is most often used for pies.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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