Mushroom Galette with Blue Cheese and Herb Finish Recipe

Introduction

This Mushroom Galette is a rustic, savory tart that combines caramelized mushrooms with fragrant herbs and creamy aged cheese in a flaky homemade crust. It’s perfect as a hearty appetizer or a light main dish for any season.

Ingredients

• 1¼ cups (150 g) unbleached all-purpose flour (fluffed, spooned, and leveled)
• ½ teaspoon kosher salt
• 1 stick (½ cup; 115 g) cold unsalted butter (cut into small cubes)
• ¼ cup (60 g) cold full-fat sour cream
• 2 teaspoons freshly squeezed lemon juice
• ¼ cup (60 mL) ice water
• 1 tablespoon extra virgin olive oil
• 1 lb (16 oz) cremini (Baby Bella) mushrooms (stemmed and thinly sliced)
• ½ lb (8 oz) shiitake mushrooms (stemmed and thinly sliced)
• 1 tablespoon unsalted butter
• ½ large yellow onion (finely julienned)
• 2 large garlic cloves (finely minced)
• 4-5 sprigs fresh thyme (plus more for garnishing)
• 1 sprig fresh rosemary
• ½ cup dry sherry
• Kosher salt
• Freshly ground black pepper
• 1½ oz aged blue cheese (or 3 oz aged goat cheese) (crumbled, such as Point Reyes or Stilton)
• 1 large egg
• 1 teaspoon whole milk

Instructions

1. Step 1: Prepare the dough by whisking together the flour and salt in a medium bowl. Add the cubed butter and toss to coat. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
2. Step 2: In a separate bowl, whisk the sour cream, lemon juice, and ice water. Make a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough starts to clump. Transfer to a floured surface and gently knead until it forms a disk. Wrap in plastic wrap and chill for 1 to 2 hours.
3. Step 3: Heat olive oil in a 12-inch skillet over medium-high heat. Add mushrooms evenly and sauté, stirring often, until they release moisture and caramelize, about 4–6 minutes. Season with salt and pepper.
4. Step 4: Add butter, then the julienned onion, thyme, and rosemary. Cook, stirring, until softened (3–5 minutes). Add garlic and cook for 1 more minute until fragrant.
5. Step 5: Deglaze the pan with sherry, scraping up browned bits, and cook until nearly dry. Season the mixture with salt and pepper, being mindful since cheese will be added later.
6. Step 6: Transfer the mushroom mixture to a sheet pan and spread evenly. Let cool to room temperature before assembling.
7. Step 7: Whisk the egg and milk together in a small bowl for egg wash. Set aside.
8. Step 8: Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
9. Step 9: Remove dough from fridge and dust lightly with flour. If too cold, let it rest 5–10 minutes. Roll into a 12-inch round on a floured surface and transfer to the prepared baking sheet. Chill briefly if dough becomes sticky.
10. Step 10: In a large bowl, crumble the cheese and add the cooled mushroom mixture, discarding thyme and rosemary sprigs. Stir gently to combine.
11. Step 11: Spoon the filling onto the dough, leaving a 1½ inch border. Fold and pleat the edges over the filling, leaving the center exposed. Brush the dough edges with egg wash.
12. Step 12: Bake 40–50 minutes, rotating halfway, until the crust is golden. Cool on a rack for 5–10 minutes before slicing. Garnish with fresh thyme and serve warm or at room temperature.

Tips & Variations

• Use a mix of mushroom varieties for deeper flavor.
• Replace sherry with dry white wine or vegetable broth for a non-alcoholic option.
• Swap the blue cheese for aged goat cheese to create a milder, tangy taste.
• Make the dough a day ahead and keep refrigerated to save time.
• For a vegan version, substitute butter with plant-based margarine and use a flax egg wash.

Storage

Store leftover galette covered tightly in the refrigerator for up to 3 days. To reheat, warm slices gently in a 350°F (175°C) oven for 10–15 minutes to crisp the crust. This galette also freezes well; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie dough instead of making my own?

Yes, store-bought pie dough can save time and works well for this galette. Just make sure to chill it before rolling and handle it gently.

What can I serve with this mushroom galette?

This galette pairs beautifully with a simple green salad, roasted vegetables, or a light soup for a satisfying meal.

Mushroom Galette with Blue Cheese and Herb Finish Recipe

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★★★★★

4.7 from 114 reviews

• Author: Mariam
• Total Time: 1 hour 15 minutes plus 1–2 hours chilling time
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Mushroom Galette is a rustic, savory tart featuring a flaky, buttery crust filled with a rich blend of sautéed cremini and shiitake mushrooms, aromatic herbs, and tangy aged blue or goat cheese. Baked to golden perfection, it’s perfect as an elegant appetizer or a comforting vegetarian main dish.

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Ingredients

Scale 1x2x3x

For the Dough

• 1¼ cups (150 g) unbleached all-purpose flour (fluffed, spooned, and leveled)
• ½ teaspoon kosher salt
• 1 stick (½ cup; 115 g) cold unsalted butter (cut into small cubes)
• ¼ cup (60 g) cold full-fat sour cream
• 2 teaspoons freshly squeezed lemon juice
• ¼ cup (60 mL) ice water

For the Mushroom Filling

• 1 tablespoon extra virgin olive oil
• 1 lb (16 oz) cremini (Baby Bella) mushrooms (stemmed and thinly sliced)
• ½ lb (8 oz) shiitake mushrooms (stemmed and thinly sliced)
• 1 tablespoon unsalted butter
• ½ large yellow onion (finely julienned)
• 2 large garlic cloves (finely minced)
• 4–5 sprigs fresh thyme (plus more for garnishing)
• 1 sprig fresh rosemary
• ½ cup dry sherry
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For Assembly and Baking

• 1½ oz aged blue cheese (or 3 oz aged goat cheese), crumbled (such as Point Reyes or Stilton)
• 1 large egg
• 1 teaspoon whole milk

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Instructions

1. Prepare Dough: Whisk together the all-purpose flour and kosher salt in a medium mixing bowl. Add the cubed cold butter and toss to coat with the flour. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces.
2. Mix Wet Ingredients and Combine: In a separate bowl, whisk together the sour cream, lemon juice, and ice water. Create a well in the flour mixture and pour in the wet ingredients. Stir with a spatula until the dough begins to come together. Transfer dough to a lightly floured surface and gently knead until combined. Shape into a thick disk, wrap tightly in plastic wrap, and refrigerate for 1–2 hours until firm.
3. Cook Mushrooms: Heat a 12-inch stainless steel skillet over medium-high heat. Add olive oil followed by the cremini and shiitake mushrooms. Sauté, stirring every minute, until mushrooms release moisture, shrink, and start to caramelize, about 4–6 minutes. Season lightly with salt and pepper.
4. Add Aromatics: Add butter to the pan to melt. Add julienned onion, fresh thyme sprigs, and rosemary. Cook, stirring frequently, until onions soften, about 3–5 minutes. Add minced garlic and cook another minute until fragrant.
5. Deglaze and Season: Pour in dry sherry and scrape up any brown bits from the pan. Continue cooking until the liquid almost evaporates. Taste and season with salt and pepper cautiously as cheese will be added later.
6. Cool Filling: Transfer mushroom mixture to a sheet pan in an even layer. Allow to cool to room temperature.
7. Make Egg Wash: Whisk the egg and milk together in a small bowl and set aside.
8. Preheat Oven: Heat oven to 400°F (205°C) and position rack in center. Line a half sheet pan with parchment paper.
9. Roll Out Dough: Remove dough from refrigerator. Lightly dust with flour and, if too cold, let rest 5–10 minutes. On floured surface, roll dough into a 12-inch round. Transfer to prepared baking sheet. If dough becomes sticky, chill 10–15 minutes before continuing.
10. Combine Cheese and Mushroom Filling: In a large bowl, crumble blue or goat cheese and add cooled mushroom mixture, discarding thyme and rosemary sprigs. Stir gently to combine.
11. Assemble Galette: Spoon filling into center of dough circle, spreading into an even, thick layer leaving a 1½-inch border all around. Fold and pleat the dough edges over the filling, leaving the center exposed. Brush dough edges with egg wash.
12. Bake: Bake galette for 40–50 minutes, rotating pan halfway through, until crust is deep golden brown. Remove from oven and cool on a rack for 5–10 minutes.
13. Serve: Garnish with fresh thyme leaves if desired. Serve hot, warm, or at room temperature.

Notes

• For best results, keep dough and butter cold to achieve a flaky crust.
• You can substitute dry sherry with white wine or vegetable broth if unavailable.
• Feel free to use either blue cheese or goat cheese based on preference; both provide tangy richness.
• Do not overmix the dough to avoid toughness.
• Use fresh herbs for the best flavor impact.
• Galette can be served as a vegetarian main dish or an elegant appetizer.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Savory Tart
• Method: Baking
• Cuisine: French

Keywords: Mushroom galette, savory tart, flaky pastry, cremini mushrooms, shiitake mushrooms, blue cheese tart, vegetarian French recipe, rustic tart