Mushroom Galette
Rustic and flavorful, this cremini and shiitake mushroom galette is filled with sharp blue cheese and wrapped in a flaky sour cream pastry dough. This homemade mushroom tart is great for entertaining!
I’m never opposed to eating pie for dinner (remember this butternut squash pie?) and this mushroom galette makes it feel almost virtuous.
A sour cream pastry crust is folded over a rich blue cheese mushroom filling and baked until golden brown. The blue cheese adds a sharp, salty tang, while the mushrooms add heft to this rustic vegetarian tart.
Baking is my love language, particularly this time of year, but homemade pastry dough can be laborous and time intensive. Galettes are a great and easy compromise. While you’ll need to reserve time for preparing and chilling the dough, the free-form crust is very forgiving.
Elegant and hearty, this tart can be served warm or at room temperature any time of day, making it great for holiday entertaining.
What is a Galette?
A galette is a French pastry, similar to a tart, that doesn’t require a pie dish since it’s shape is free form. It stems from the French word galet, which translates to a smooth, flat “pebble.”
By definition, the earliest examples of galettes were any unleavened bread or round pastry. The term has evolved, and today galette refers to a rustic tart made with pastry and folded over a juicy filling.
They can be savory or sweet!
Mushroom Galette Ingredients:
SOUR CREAM PASTRY – this galette uses an unbelievably flaky and flavorful sour cream pastry as its base. The additional acid and fat from the sour cream – and added lemon juice – adds flavor and helps tenderize the gluten.
CREMINI AND SHIITAKE MUSHROOMS – Shiitake mushrooms, originally from China and Japan, have a meaty texture and slightly smoky flavor. Cremini mushrooms, also referred to as “baby bellas”, are exactly that: a young portobello mushroom. They are dark color with a firm, smooth cap. Feel free to substitute other mushroom varieties if you prefer! I love this combination because they’re readily available at most grocery stores.
ONION AND GARLIC – add flavor, heft, and depth when those bits at the bottom of the pan are deglazed with sherry.
SHERRY – a generous splash of medium-dry sherry deglazes the pan and adds so much flavor to this galette.
FRESH ROSEMARY AND THYME – to infuse more flavor, we’ll add whole thyme and rosemary stems to the mushroom mixture, but discard them just before assembling the galette.
BLUE CHEESE – crumbled blue cheese is added to the mushroom filling before assembling the galette. Blue cheese has an incomparable tang that pairs extremely well with mushrooms. I used a California aged blue cheese, specifically Point Reyes Original Blue, but an English Stilton or other aged blue cheese will work too. A little bit goes a long way! If you don’t like blue cheese, an aged or young goat cheese is a great substitute.
HOW TO SERVE THIS MUSHROOM GALETTE:
I like to think of the galette as rustic elegance. Unlike a tart or more traditional pie, galettes welcome imperfections and encourage adaptations.
Whereas a fruit galette often needs to set so that the filling doesn’t run, savory galettes can be served almost immediately. This mushroom galette tastes great warm or at room temperature.
Cut into thin slices and serve as a hearty appetizer, side dish, or main course accompanied by a a large garden salad. This shaved vegetable salad is a great choice!
Mushroom Galette
Rustic and flavorful, this cremini and shiitake mushroom galette is filled with sharp blue cheese and wrapped in a flaky sour cream pastry dough. This rustic mushroom tart is great for entertaining and can be served warm or at room temperature. The tender and flaky sour cream pastry dough can be prepared and refrigerated up to 1-2 days in advance.
Ingredients
Sour Cream Pastry Dough:
- 1 and 1/4 cups (150 grams) unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick; 115 grams) cold unsalted butter, cut into small cubes
- 1/4 cup (60 grams) cold full-fat sour cream
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup (60 mL) ice water
Mushroom Cheese Filling:
- 1 tablespoon extra virgin olive oil
- 1 lb (16 oz) cremini (Baby Bella) mushrooms, stemmed, and thinly sliced
- 1/2 lb (8 oz) shiitake mushrooms, stemmed, and thinly sliced
- 1 tablespoon unsalted butter
- 1/2 large yellow onion, finely julienned
- 2 large garlic, finely minced
- 4-5 sprigs fresh thyme, plus more for garnishing
- 1 sprig fresh rosemary
- 1/2 cup dry sherry
- kosher salt
- freshly ground black pepper
- 1.5 oz aged blue cheese (eg. Point Reyes, Stilton) or 3 ounces aged goat cheese, crumbled
Egg Wash:
- 1 large egg
- 1 teaspoon whole milk
Instructions
- Prepare Dough: Whisk together the all purpose flour and salt in medium mixing bowl. Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together, until lightly coated. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
- In a seperate bowl, whisk together the sour cream, lemon juice, and ice water. Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together. Transfer the dough and any dry bits to a lightly floured countertop. Use your hands to press and knead the dough gently until it comes together. Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1-2 hours - or until chilled and firm.
- Prepare the Mushroom Filling: Heat a 12-inch stainless steel skillet over medium-high heat. Add the olive oil, followed by the mushrooms, spreading them evenly across the pan. Sauté the mushrooms, stirring every minute or so, until they've released their moisture, shrink down considerably, and begin to caramelize, about 4 to 6 minutes. Season lightly with salt and pepper.
- Add the butter and allow it to melt slightly. Add the julienned onion, thyme, and rosemary sprigs. Cook, stirring frequently, until softened, about 3 to 5 minutes. Add the garic and cook for an additional minute or until fragrant.
- Deglaze the pan with sherry, scraping any brown bits that may have formed on the bottom of the pan, and continue to cook until the liquid has cooked off and the pan is almost dry. Season mixture with salt and pepper (*be mindful of salt, as we will be adding cheese to the mushroom mixture).
- Transfer the mushroom mixture to a sheet pan to cool, spreading it into an even layer. Allow mixture to come to room temperature before assembling the galette.
- Make the Egg Wash: Whisk together the egg and milk in a small bowl. Set aside.
- Assemble and Bake the Galette: As the mushroom mixture is cool, preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Remove the dough from the fridge and lightly dust with flour. If it is too cold, allow it to sit at room temprature for 5 to 10 minutes before proceeding. On a floured work surface, roll into a 12-inch round. Transfer to the lined baking sheet. Note: If the dough warms too quickly or becomes sticky, chill in the refrigerator for 10 to 15 minutes before proceeding.
- Crumble the blue cheese (or goat cheese) into a large bowl, add the cooled mushroom mixture (discard the thyme and rosemary sprigs), and stir together gently.
- Spoon the mixture into the center of the dough, spreading it in a thick even layer, leaving a 1-1/2 inch border on all sides. Fold and pleat the edges of the dough border over the mushrooms – leaving the center exposed. Lightly brush the edges of the dough with egg wash.
- Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is golden brown in color. Place on cooling rack and allow to cool for 5 to 10 minutes before slicing and serving. Garnish with fresh thyme leaves, as desired. Serve hot, warm, or at room temperature.
Notes
Crust recipe (and filling inspired) by Williams-Sonoma.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 320mgCarbohydrates: 23gFiber: 3gSugar: 3gProtein: 8g
A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.
This galette! Oh my gosh, it’s awesome and so freaking pretty! I love all the mushrooms and obviously the goat cheese. I need to cook with mushrooms more!
I totally don’t believe you when it comes to cooking mushrooms. You seem to have perfected pretty much every food group out there 😉 Thanks Tieghan!
We’re totally weekend twins – not the Georgetown part, but the farmers market, staying in, lowkey weekend part. I love savory galettes, and especially loving the Humboldt fog addition (one of my fave cheeses!!).
Totally low key = me in a nutshell. Humboldt fog is the best, isn’t it? 🙂 Thanks Kelli!
galettes are ALWAYS a good choice – beautiful photos and yummy post!
I need to make them more often! Thanks so much for visiting Ali! I’m so glad that I was able to discover your blog–I’m so impressed, seriously. I kinda want a spiralizer now.
Humbolt Fog, my favorite. This looks so good! Maybe you can ask for the jacket as a Christmas present (that sounds over our usual budget though:))
HA! Yeah, times our budget by 2 and a half and maybe that would be possible. Connor thought about buying it for me for about 2 seconds, then glanced at the price tag.
yah, maybe you should look somewhere else for your leather jacket!
I’d love to be doing what you did on every Friday – loud busy places and late night movies are totally my thing. I find myself being lazy and vegging a lot instead.
I absolutely adore mushrooms, garlic, goat cheese and I usually use balsamic vinegar- i like your sherry and herb addition!Never thought of making a galette out of it – this looks absolutely gorgeous !!!!
Haha! I love going out, but I totally am more of a homebody. Despite all my efforts, I’ve come to accept that about me 🙂 Great idea to use balsamic! Love it. Thanks Archana!
I’m the same way – I’ll spend my money on food props rather than clothes!
Now this galette – gorgeous! Savory galettes are on my list to try, and this is the first one I’ll make!
So glad to know that I’m not alone! 🙂 I think that’s just how food bloggers roll. Granted, it was a really pretty plate 😉
Thanks so much Chung-Ah!! Let me know if you try it!
My ideal weekend is doing nothing at all. Lame but I love it. This mushroom goat cheese galette sounds delicious!
Wahoo! Three cheers for staying home and doing nothing, haha. Thanks Nicole! 🙂
Mushrooms and goat cheese are two of my favorite things! Your photos and gorgeous. And I totally agree. 3-D is the only way to see Gravity.
Thanks so much Natasha! Did you see it?! It was amazing, right? So, so good. I love Sandra Bullock and George Clooney.
Ahhh we all have those food blogger prop hunting mode moments! And love these tarts, I’ve reaallly got to get on with making my first galette. Yours look absolutely gorgeous.
Haha, so true. Whenever I visit Anthropologie, I immediately make a beeline towards the dishes and silverware. Thanks for visiting Irene! 🙂
I’m sure I’ll be dreaming about this now too! The flavours in this recipe are absolutely perfect and I can’t wait to test it out this weekend for our Canadian Thanksgiving. Thanks for sharing!
-Shannon
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Umm… this combines all of my favorite things. Making it IMMEDIATELY!
xo,
Lauren at http://www.lakeshorelady.com
Hello, I’m Elaine. I love food blogs. My favorite is yours and “Cooking With Mr. C.” on Facebook. (also a blog) Between the two of you, I get the best recipes. Keep them coming. Elaine.
Oh my gosh, this looks so rustic and delicious!! I’m kinda obsessed with mushrooms in the colder months, and this looks perfect!!
If you have a moment, do you mind checking out my blog please? Thanks 🙂
Sometimes a night out on the town is just what you need — sounds like it was delicious as well. And these photographs are seriously stunning! Wow.
Really luscious, lush galette! I can think of few better ways to use mushrooms, and that cheese! I agree it’s the best. I simply cannot get enough mushrooms and to think all the years I wasted as child thinking they were icky! Shameful of me..
I relate SO MUCH to this post Laura, it’s always comforting to see ourselves in others, though I don’t know how you actually agreed to a movie on a friday night!. And galettes are probably my favorite way of making pie without the hassle of a perfect dough. This is beyond gorgeous! The flavors, the pics, all wonderful!
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Turned out perfectly! I minced the garlic and left it in the mushroom mixture! THIS CRUST! I wish I could download a picture of this! Thank you!
So thrilled to hear this!!! 🙂
FABULOUS recipe! The crust came out heavenly – so flakey and crispy. The filling is rich, creamy and perfect for a cold winter night. Pairs perfectly with a buttery Chardonnay.We enjoyed eating a bit of the thyme garnish with the galette to add a little extra flavor. I found that I needed to extend the oven time (and increase temp to 450) after adding the goat cheese. Every oven is different, though!Stellar work! Thanks for sharing this! I’ll be adding it to my regular recipes for certain.
Oh wow. Substituted chopped leeks for the onion and used 6 different mushrooms (my own home grown shitake, locally found morels, plus maitake, crimini, white buttons and black trumpets) and subbed Vermont Creamery Chèvre for the blue… added a little shredded spinach to the filling as well… Single best crust I have ever made, I will be experimenting with other fillings. What an amazing nice light but satisfying supper! Thanks so much!
So thrilled to hear that! Thank you so much for the feedback – and I’m extremely jealous of you mushroom situation. Chanterelles are amazing in this galette too, but I really tried to make it more approachable and accessible, so stuck with baby Bella and shiitake for those reasons, but absolutely recommendation other varieties if you have access to them! I love this with goat cheese too and have made that variation many times.
What a fabulous recipe. Very well written and easy to follow. The result was beautiful to the eye – and delicious. Thank you (I’ll be making the dough again – it’s a winner!)
Do you have a reccomendation on a store bought crust to use in a pinch?
Unfortunately nothing will be a great substitute because the sour cream crust has its own unique texture/flavor that a store-bought pie dough just won’t bring to this. I think the best substitute would be a good quality puff pastry instead (DuFour is a great brand) but I have NOT tested this recipe with this, so I can’t guaranteed it will come out as well.
Looks amazing. Could the sour cream be substituted with greek yogurt perhaps?
A thick full-fat greek yogurt might work, but I have not tested this dough with that so I can’t say 100% for sure, but might be worth a try!
Hi! Can I make the dough a day before? How long can it sit in the fridge? Thanks
This looks so good! What a perfect satisfying and savory appetizer to make for a party!
Thanks for sharing! How far ahead of time can I make it?
Are you referring to baking or prepping it? I still recommend baking it the day of serving, but you could bake it the day before and heat it up briefly in the oven if you need to.
My bottom crust did not cook all the way through- It cooked 50 min on 400The top and filling delicious Any advice ?
Hi Caroline,
It shouldn’t have any problem cooking all the way through with that time and temp, so I’m not sure what the issue might be unless your oven might run cold or the dough had some issues?