Savory Mushroom Galette

I still remember the first time I made a galette at a friend's dinner party in Lyon. I was nervous about the pastry, worried it would be tough or soggy, but something magical happened when those golden mushrooms met the buttery crust fresh from the oven. The rustic imperfection of it—the uneven pleats, the way the filling peeked through at the edges—felt more honest and inviting than any fussy tart could ever be. That night, I learned that French cooking doesn't require perfection, just intention and good ingredients.

Last autumn, I made this for my book club, and something unexpected happened. Instead of eating politely and moving on, three of us ended up in the kitchen talking for two hours, breaking off pieces of the still-warm galette and debating mushrooms versus the technique. That's when I knew this recipe was special—it transforms an ordinary Tuesday into something worth remembering.

Ingredients

• All-purpose flour (1 1/4 cups): The foundation of your flaky pastry. I learned to weigh mine because scooping can pack too much flour in, making the dough tough and dense.
• Cold unsalted butter (1/2 cup): This is where the magic lives. The cold butter creates steam pockets as it melts, giving you those beautiful flaky layers. I keep mine in the freezer for 10 minutes before using.
• Fine sea salt (1/4 tsp for pastry): A whisper of salt that makes everything taste more like itself, not salty, just awakened.
• Ice water (3-4 tbsp): Cold is the key here. I actually chill my bowl first because it sounds fussy but it genuinely makes a difference.
• Olive oil (2 tbsp): The rich base for sautéing that carries flavor into every mushroom.
• Mixed fresh mushrooms (400 g): Cremini, shiitake, and button create layers of flavor. Use what smells good at your market, but avoid the watery portobello.
• Fresh thyme (1/2 tsp): Pick it fresh if you can, bruise it slightly between your fingers to wake up the oils before adding to the pan.
• Gruyère cheese (1/2 cup): The nutty, slightly sweet backbone that binds everything together. Don't substitute with mild cheddar or you'll lose the character.
• Ricotta cheese (1/3 cup): The creamy base layer that keeps mushrooms from making the pastry soggy, a learned trick after one memorable disaster.
• Fresh parsley (2 tbsp): Adds brightness right at the end, a habit I picked up from a Provençal cook who believed in herbs as a final flourish.
• Egg wash (1 egg, beaten): This paints on that professional golden finish and tells you exactly when the galette is done.

Instructions

Make Your Pastry Foundation:

In a bowl, combine flour and salt, then scatter your cold butter pieces over top. Using just your fingertips, rub the butter into the flour until it looks like coarse breadcrumbs. This takes about 3 minutes and your fingertips should stay cool—that cold matters. Add ice water one tablespoon at a time, stirring gently with a fork until the dough just barely holds together. It should still look slightly shaggy. Shape it into a disk, wrap it in plastic, and let it sleep in the fridge for at least 30 minutes. I usually do this while prepping everything else.

Build Your Mushroom Flavor:

Heat olive oil and butter together in a large skillet over medium heat until it's foaming and fragrant. Add your finely chopped shallot and listen for the gentle sizzle. Stir it around for about 2 minutes until it turns translucent and sweet-smelling. Add minced garlic and cook 1 minute more, just until you can smell its rawness fade. The smell at this moment is the smell of something good beginning.

Cook the Mushrooms Golden:

Add all your sliced mushrooms at once along with thyme, salt, and pepper. Don't stir them constantly—let them sit in the pan for about 2 minutes so they can brown and caramelize. Then stir and continue cooking for 8 to 10 minutes total. You're looking for them to turn golden and tender, and for any liquid they release to mostly evaporate. When they smell deeply savory and feel delicate under your spoon, they're ready. Remove from heat, stir in fresh parsley, and let cool for a few minutes.

Ready Your Workspace:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Flour your work surface lightly—too much flour will toughen your pastry, so be gentle.

Shape Your Canvas:

Take your chilled dough and roll it into a 12-inch circle. It should be thin but not see-through, about 1/8-inch thick. If it cracks at the edges, press those cracks together gently. Transfer it to your prepared baking sheet, using a bench scraper or large spatula if it sticks.

Layer Your Filling:

Spread ricotta cheese over the center of your pastry circle, leaving about a 5 cm border all around. This border is your frame. Top the ricotta with your cooled mushroom mixture, spreading it gently. Sprinkle Gruyère over everything. The layers matter here—ricotta first acts as a moisture barrier so your pastry stays crisp.

Fold and Pleat:

Now for the rustic beauty. Gently fold the pastry edges up and over the filling, creating natural pleats as you go. Don't worry about perfection. Brush the pastry rim with beaten egg, which will turn golden and glossy. Sprinkle the pastry with flaky sea salt for texture and sparkle.

Bake to Golden:

Bake for 35 to 40 minutes. You're watching for the pastry to turn deep golden brown at the edges while the center stays tender. The egg wash will give you a visual clue—when it looks like dark honey, you're close. Pull it out when it smells nutty and the edges are crisp.

Rest and Serve:

Let it cool for 5 minutes before slicing. This allows the pastry to set slightly so it won't be scalding, and the filling to set so it won't ooze all over the plate.

Pin it

My grandmother once told me that the best food is the food that brings people together, not because it's perfect, but because it gives them something warm to gather around. That's what this galette does. It sits there still warm from the oven, golden and humble, and somehow makes ordinary people feel like they're in a little French bistro, sitting with someone who cooked them something that matters.

Wine and Cheese Pairings That Feel Right

Serve this with a crisp white wine like Sauvignon Blanc or Albariño, something with acidity that cuts through the richness of the cheese and wakes up your palate between bites. A simple green salad dressed with lemon vinaigrette feels perfect alongside it, not fussy, just honest. I've found that the mushroom's earthiness sings when paired with wines that have a mineral quality, something that tastes like slate and green grass.

How to Make This Your Own

This galette is a canvas. I've made versions with a splash of white wine added to the mushrooms (a trick that deepens the flavor), and versions where I swap Gruyère for Emmental when I want something slightly milder. Once I even stirred fresh tarragon into the ricotta, and it felt like eating in a different season. The structure stays the same, but the story can change based on what you have and what you're craving.

Making It Ahead and Storing Perfectly

Life gets busy, so here's what I've learned. You can make the pastry dough a full day ahead, wrapped and chilled. The filling can be prepared 4 hours before baking. If you want to assemble everything an hour or two early, keep it in the fridge so the pastry stays cold and the filling doesn't warm up and weep into the pastry. Leftovers keep for 3 days covered in the refrigerator, and they taste wonderful at room temperature the next day with a simple salad, like a picnic sandwich, but better.

• Freeze unbaked galettes for up to 1 month on a baking sheet before wrapping, then bake straight from frozen, adding 5 extra minutes to your baking time
• If your pastry cracks while folding, wet your finger slightly and smooth the crack closed, no one will ever know
• Taste your mushrooms before assembly and adjust salt and pepper, trusting your palate over the recipe

Pin it

This galette is a reminder that the most meaningful food doesn't come from a complicated recipe, but from someone taking care to cook something real. Slice it warm from the oven and watch people's faces change.

Recipe FAQs

→ What mushrooms work best for this galette?

A mix of cremini, shiitake, and button mushrooms provides an earthy flavor and varied texture ideal for this galette.

→ Can I make the pastry ahead of time?

Yes, preparing the pastry dough in advance and chilling it helps improve the texture and makes assembling easier.

→ How to achieve a crispy crust?

Brush the pastry with a beaten egg before baking and bake at a high temperature (around 200°C) until golden.

→ Are there good cheese substitutions?

Fontina or Emmental can be used instead of Gruyère to vary the flavor profile while maintaining creaminess.

→ What herbs complement the mushroom filling?

Fresh parsley and thyme enhance the mushrooms' earthiness, adding aroma and brightness to the filling.

→ Can I add wine to the mushrooms?

Adding a splash of white wine while sautéing enriches the filling with subtle acidity and depth.