Savory Mushroom Galette (Print version)
Golden flaky galette filled with sautéed mushrooms, cheeses, and fresh herbs for a light meal.
# Ingredient List:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1/4 teaspoon fine sea salt
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1 small shallot, finely chopped
08 - 2 garlic cloves, minced
09 - 14 ounces mixed fresh mushrooms (cremini, shiitake, button), sliced
10 - 1/2 teaspoon fresh thyme leaves
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon sea salt
13 - 1/2 cup grated Gruyère cheese
14 - 1/3 cup ricotta cheese
15 - 2 tablespoons chopped fresh parsley
→ To Finish
16 - 1 egg, lightly beaten (for egg wash)
17 - Flaky sea salt, for sprinkling
# How To Make It:
01 - Combine flour and salt in a mixing bowl. Rub in cold butter with fingertips until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, stirring until dough holds together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - Heat olive oil and butter in a skillet over medium heat. Sauté shallot until translucent, about 2 minutes. Add garlic and cook for 1 more minute. Add mushrooms, thyme, salt, and pepper, cooking until mushrooms are golden and tender, approximately 8 to 10 minutes. Remove from heat, stir in parsley, and let cool slightly.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll out pastry into a 12-inch circle. Transfer to prepared baking sheet. Spread ricotta over center, leaving a 2-inch border. Layer mushroom mixture atop ricotta and sprinkle with Gruyère cheese.
05 - Fold pastry edges over the filling, pleating as needed to form a rustic edge. Brush pastry with beaten egg and sprinkle with flaky sea salt.
06 - Bake for 35 to 40 minutes or until crust is golden and crisp. Allow to cool for 5 minutes before slicing.
# Expert Advice:
01 -
- It looks restaurant-quality impressive but tastes like home, the kind of dish that makes people linger at the table asking for the recipe
- The flaky pastry actually stays crisp even with the creamy filling, a trick I discovered after countless soggy experiments
- It's vegetarian without feeling like a compromise, so hearty and satisfying that no one misses the meat
02 -
- Cold butter is not a suggestion, it's essential. If your pastry dough feels warm or greasy, your galette will be dense and heavy instead of flaky and tender.
- Ricotta under the mushrooms is the secret I learned after one soggy disaster. It absorbs moisture and keeps the pastry crisp on the bottom, changing everything.
03 -
- A bench scraper and the courage to work loosely will save you more times than you'd expect. Don't stress the folds or the shape.
- Save a handful of Gruyère shavings to sprinkle on top after baking if you want that restaurant touch, a detail that catches light and looks intentional.