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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool Filling: Transfer mushroom mixture to a sheet pan in an even layer. Allow to cool to room temperature.
- Make Egg Wash: Whisk the egg and milk together in a small bowl and set aside.
- Preheat Oven: Heat oven to 400°F (205°C) and position rack in center. Line a half sheet pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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
