This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.
Looing for a stunning fall or winter vegetarian dinner idea? Try a savory Mushroom Galette! This free-form French tart isn’t just for dessert. Make it with a savory filling and it’s a fun vegetarian main dish, like a quiche. This one stars meaty mushrooms, layered over a fluffy smear of ricotta and Parmesan cheese and scented with garlic and fresh thyme. It’s all packed into a flaky, buttery crust and baked to perfection. The smell alone had us salivating before the first bite. Ready to bake?
Ingredients for this mushroom galette
A galette is a rustic French tart: a round pie made without a pie dish using a folded pastry crust. That’s right: no pie plates or precise rolling and cutting! Simply roll out the dough, add filling and fold over the crust. Galettes are most often served as desserts, like a peach galette or blueberry galette. But they work as savory pies too, like a tomato galette or mushroom galette. Here’s what you’ll need for this mushroom galette recipe:
- Mushrooms: a mix of cremini (baby bella) and shiitakes makes for a nuanced, complex flavor
- Olive oil
- Soy sauce
- Garlic powder, onion powder, smoked paprika, dried thyme
- Ricotta cheese
- Parmesan cheese
- Garlic
- Fresh thyme
- Flour
- Butter
- Salt
- Baking powder
- Egg
Tips for working with galette dough
The main part of this mushroom galette that takes a bit of technique? The pastry dough! Now, this galette dough is easy to work with, but there are a few things to keep in mind when making the pastry. Here are a few tips:
- Weigh the flour in grams (or spoon and level it). Weighing your flour on a food scale in grams provides the most accurate measurement (and it’s less messy, we find!) Or you can spoon the flour into the measuring cup, then level it with the back of the spoon. This is more accurate than scooping flour right out of the container, which can result in more flour per cup.
- Add just enough water for the dough to come together. It should take around 5 to 6 tablespoons, but maybe slightly more depending on the exact flour amount.
- Chill 1 hour. Chilling is important, so that the butter can solidify. Otherwise, the crust can melt in the oven.
- Roll into a 12-inch circle, then add the filling. Flour your work surface first. Pick up the dough and add more flour to the surface as necessary if it’s sticking. Then add the ricotta filling and mushrooms.
- Gently fold it up to create a 2-inch crust. Overlap the folds to make a circle around the filling: see the photos.
For the egg wash
Before baking this mushroom galette, it’s important to brush the crust with an egg wash and sprinkle with salt. An egg wash makes a nice golden sheen on the crust. Full disclosure: we were out of eggs and had to brush on heavy cream to the crust for these photos (a substitute for an egg wash). You can tell it doesn’t have quite the sheen as the crusts in our other galette recipes! So an egg wash is the way to go.
Serving this mushroom galette
Once you bake up your mushroom galette, don’t dig into it just yet! The cooling time is important for achieving the best texture. Here’s what to know:
Storage info
Got leftovers of this mushroom galette? Place it in a storage container and refrigerate for up to 3 days. You can also make it 1 day in advance: bake it, then refrigerate over night. Before serving, leave it out on the counter for about 30 minutes to let it come to room temperature. If desired, reheat it in a 350 degree oven until warmed through.
More galette recipes
You can make a galette in every season with many fruits and vegetables! Here are a few more recipes to try:
This mushroom galette recipe is…
Vegetarian.
Description
This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.
For the galette dough
- 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
- ¾ teaspoon kosher salt
- ¼ teaspoon baking powder
- 10 tablespoons cold unsalted butter
- 5 to 6 tablespoons cold water
- 1 egg, for the egg wash
- Flaky sea salt, for sprinkling
For the filling
- 16 ounces cremini mushrooms, cleaned and sliced
- 4 ounces shiitake mushrooms, stems removed and sliced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (or tamari)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt, plus more to sprinkle
- ¾ cup whole milk ricotta
- ½ cup shredded Parmesan cheese
- 1 small garlic clove, grated
- Fresh ground black pepper
- 2 sprigs fresh thyme, for topping
- In a medium bowl, mix the flour, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
- Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
- Preheat the oven to 400 degrees Fahrenheit.
- Clean and slice the mushrooms. Toss them in a bowl with the olive oil, soy sauce, garlic powder, onion powder, smoked paprika, thyme, and ½ teaspoon kosher salt. Place them in a single layer on a parchment lined baking sheet and bake for 20 minutes until tender.
- In a medium bowl, mix the ricotta cheese, Parmesan cheese, garlic, ¼ teaspoon kosher salt, and a few grinds black pepper.
- On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet.
- Gently spread the ricotta mixture on the dough, then add the mushrooms, leaving at least 2 inches of dough around the outside edge. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. Top with fresh thyme leaves.
- Whisk the egg and use a pastry brush to brush it onto the crust. Then top the crust with a small sprinkle of flaky sea salt.
- Bake the galette for 30 to 33 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool for at least 10 minutes, then slice into pieces and serve. It’s also great at room temperature or cold. Store leftovers for up to 3 days refrigerated; bring to room temperature or warm in the oven before serving.
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