This mushroom galette features savory cremini and shiitake mushrooms atop seasoned ricotta in a flaky crust! It’s an enjoyable vegetarian dish perfect for holiday dinners or brunch.
As a cookbook author, I’ve crafted numerous sweet galettes, but I’ve come to realize that I might appreciate a good savory galette even more! Try my delectable mushroom galette recipe, a free-form French tart filled with a savory mixture that serves as a delightful vegetarian main course or appetizer.
My recipe highlights hearty mushrooms, layered atop a light spread of ricotta and Parmesan cheese, complemented by the aroma of garlic and fresh thyme. Everything is encased in a flaky, buttery crust and baked to perfection. The aroma of it baking alone always has me salivating before the first bite!
5 Star Reader Review
⭐⭐⭐⭐⭐ “I made this to take to a Thanksgiving gathering and it was a hit! I knew I had to try such an amazing mushroom recipe, and it exceeded my expectations.” -Miriam
What Is A Mushroom Galette?
A galette is a rustic French tart: a round pie made without a pie dish utilizing a folded pastry crust. That’s right: no pie plates or precise rolling and cutting! Simply roll the dough, add the filling, and fold over the crust.
Galettes are typically enjoyed as desserts, like a peach galette or a blueberry galette. However, they can also serve as savory pies, such as a tomato galette or a mushroom galette. It’s somewhat akin to a mix between a quiche and a thin-crust pizza.
Ingredients You’ll Need
Here’s everything required for this mushroom galette recipe:
– Cremini and shiitake mushrooms: Cremini mushrooms (baby bellas) provide an earthy taste, while shiitakes contribute a rich savory flavor. Ensure you remove the shiitake stems, which are tough and not meant for consumption.
– Soy sauce and spices: Soy sauce (or tamari) enhances the mushrooms, while garlic powder, onion powder, smoked paprika, and dried thyme deepen the flavor profile.
– Whole milk ricotta and Parmesan: This creates a creamy, savory foundation for the mushrooms.
– Galette dough: My well-loved galette dough recipe consists solely of flour, butter, salt, baking powder, and cold water.
Tips For A Flaky Galette Crust
The key component of this mushroom galette that requires a bit of technique? The pastry dough! While this galette dough is user-friendly, keep a few guidelines in mind when preparing the pastry. Here are some tips:
– Weigh the flour in grams (or spoon and level it). Using a food scale in grams yields the most precise measurement (and is less messy, we find!). Alternatively, you can spoon flour into the measuring cup, then level it with the back of the spoon. This method is more accurate than scooping directly from the container, which may lead to an excessive amount of flour per cup.
– Add just enough water for the dough to combine. It usually takes around 5 to 6 tablespoons, but it might be slightly more depending on the precise amount of flour.
– Chill for 1 hour. Chilling is crucial to allow the butter to solidify. Otherwise, the crust may melt in the oven.
– Roll into a 12-inch circle, then add the filling. First, flour your work surface. Lift the dough and add more flour as needed if it sticks. Next, spread the ricotta filling and place the mushrooms on top.
– Gently fold the crust to create a 2-inch edge. Overlap the folds to encircle the filling: refer to the photos.
How To Assemble A Savory Mushroom Galette
This galette involves several steps, but here’s the basic framework (or skip to the recipe card for detailed instructions):
1. Roast the mushrooms. Begin by tossing the mushrooms with olive oil, soy sauce or tamari, and spices, then roast at 400°F for 20 minutes.
2. Prepare the cheese mixture. Combine ricotta, Parmesan, and seasonings in a bowl.
3. Roll out the dough and add the filling. Spread the ricotta over the dough, then top with the mushrooms, ensuring to leave a 2-inch margin.
4. Fold the edges. Encase the filling by folding the dough over it. Garnish with fresh thyme.
5. Egg wash and bake: Brush the crust with a beaten egg, sprinkle with flaky salt, and bake for 30 to 33 minutes, or until the crust turns golden brown.
Ways To Serve It
After baking your mushroom galette, hold off for a moment before diving in! Allowing it to cool is essential for achieving the best texture. Here’s what you need to know:
Storage Info
Have leftovers of this mushroom galette? Store it in a container and refrigerate for up to 3 days. You can also prepare it a day ahead: bake it, then refrigerate overnight. Before serving