Mushroom Galette
Rustic and flavorful, this cremini and shiitake mushroom galette is filled with sharp blue cheese and wrapped in a flaky sour cream pastry dough. This homemade mushroom tart is great for entertaining!
I’m never opposed to eating pie for dinner (remember this butternut squash pie?) and this mushroom galette makes it feel almost virtuous.
A sour cream pastry crust is folded over a rich blue cheese mushroom filling and baked until golden brown. The blue cheese adds a sharp, salty tang, while the mushrooms add heft to this rustic vegetarian tart.
Baking is my love language, particularly this time of year, but homemade pastry dough can be laborous and time intensive. Galettes are a great and easy compromise. While you’ll need to reserve time for preparing and chilling the dough, the free-form crust is very forgiving.
Elegant and hearty, this tart can be served warm or at room temperature any time of day, making it great for holiday entertaining.
What is a Galette?
A galette is a French pastry, similar to a tart, that doesn’t require a pie dish since it’s shape is free form. It stems from the French word galet, which translates to a smooth, flat “pebble.”
By definition, the earliest examples of galettes were any unleavened bread or round pastry. The term has evolved, and today galette refers to a rustic tart made with pastry and folded over a juicy filling.
They can be savory or sweet!
Mushroom Galette Ingredients:
SOUR CREAM PASTRY – this galette uses an unbelievably flaky and flavorful sour cream pastry as its base. The additional acid and fat from the sour cream – and added lemon juice – adds flavor and helps tenderize the gluten.
CREMINI AND SHIITAKE MUSHROOMS – Shiitake mushrooms, originally from China and Japan, have a meaty texture and slightly smoky flavor. Cremini mushrooms, also referred to as “baby bellas”, are exactly that: a young portobello mushroom. They are dark color with a firm, smooth cap. Feel free to substitute other mushroom varieties if you prefer! I love this combination because they’re readily available at most grocery stores.
ONION AND GARLIC – add flavor, heft, and depth when those bits at the bottom of the pan are deglazed with sherry.
SHERRY – a generous splash of medium-dry sherry deglazes the pan and adds so much flavor to this galette.
FRESH ROSEMARY AND THYME – to infuse more flavor, we’ll add whole thyme and rosemary stems to the mushroom mixture, but discard them just before assembling the galette.
BLUE CHEESE – crumbled blue cheese is added to the mushroom filling before assembling the galette. Blue cheese has an incomparable tang that pairs extremely well with mushrooms. I used a California aged blue cheese, specifically Point Reyes Original Blue, but an English Stilton or other aged blue cheese will work too. A little bit goes a long way! If you don’t like blue cheese, an aged or young goat cheese is a great substitute.
HOW TO SERVE THIS MUSHROOM GALETTE:
I like to think of the galette as rustic elegance. Unlike a tart or more traditional pie, galettes welcome imperfections and encourage adaptations.
Whereas a fruit galette often needs to set so that the filling doesn’t run, savory galettes can be served almost immediately. This mushroom galette tastes great warm or at room temperature.
Cut into thin slices and serve as a hearty appetizer, side dish, or main course accompanied by a a large garden salad. This shaved vegetable salad is a great choice!
Mushroom Galette
Ingredients
Sour Cream Pastry 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
Mushroom Cheese 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 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) crumbed (such as Point Reyes or Stilton)
Egg Wash:
- 1 large egg
- 1 teaspoon whole milk
Instructions
- Prepare Dough: Whisk together the all purpose flour and salt in medium mixing bowl. Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together, until lightly coated. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
- In a seperate bowl, whisk together the sour cream, lemon juice, and ice water. Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together. Transfer the dough and any dry bits to a lightly floured countertop. Use your hands to press and knead the dough gently until it comes together. Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1 to 2 hours - or until chilled and firm.
- Prepare the Mushroom Filling: Heat a 12-inch stainless steel skillet over medium-high heat. Add the olive oil, followed by the mushrooms, spreading them evenly across the pan. Sauté the mushrooms, stirring every minute or so, until they've released their moisture, shrink down considerably, and begin to caramelize, about 4 to 6 minutes. Season lightly with salt and pepper.
- Add the butter and allow it to melt slightly. Add the julienned onion, thyme, and rosemary sprigs. Cook, stirring frequently, until softened, about 3 to 5 minutes. Add the garic and cook for an additional minute or until fragrant.
- Deglaze the pan with sherry, scraping any brown bits that may have formed on the bottom of the pan, and continue to cook until the liquid has cooked off and the pan is almost dry. Season mixture with salt and pepper (*be mindful of salt, as we will be adding cheese to the mushroom mixture).
- Transfer the mushroom mixture to a sheet pan to cool, spreading it into an even layer. Allow mixture to come to room temperature before assembling the galette.
- Make the Egg Wash: Whisk together the egg and milk in a small bowl. Set aside.
- Assemble and Bake the Galette: As the mushroom mixture is cool, preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Remove the dough from the fridge and lightly dust with flour. If it is too cold, allow it to sit at room temprature for 5 to 10 minutes before proceeding. On a floured work surface, roll into a 12-inch round. Transfer to the lined baking sheet. Note: If the dough warms too quickly or becomes sticky, chill in the refrigerator for 10 to 15 minutes before proceeding.
- Crumble the blue cheese (or goat cheese) into a large bowl, add the cooled mushroom mixture (discard the thyme and rosemary sprigs), and stir together gently.
- Spoon the mixture into the center of the dough, spreading it in a thick even layer, leaving a 1½ inch border on all sides. Fold and pleat the edges of the dough border over the mushrooms – leaving the center exposed. Lightly brush the edges of the dough with egg wash.
- Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is golden brown in color. Place on cooling rack and allow to cool for 5 to 10 minutes before slicing and serving. Garnish with fresh thyme leaves, as desired. Serve hot, warm, or at room temperature.
89 Comments on “Mushroom Galette”
I made gluten free with bobs red mill and added a little crème fraishe to the mushrooms then put a can of crab on top of mushrooms half way through cooking with Gruyère cheese .. delish
Can this be frozen?
Hello! Just made it but it’s still to hot to try:)) looks beautiful and smell heavenly ! I don’t have a dough knife and used advice from comments to grate the butter, that worked really well! The dough is very nice and easy to work with. One concern I have is that mushrooms look kind dry where they exposed to heat while baking. After I took it out of the oven I cover them loosely with parchment paper – hopefully it will help. How to keep them from drying while baking? The mushrooms on your photo look very moist and seems that no one had this problem – I read all comments. Thank you for your advice.
Would this crust work in a traditional tart pan – i.e. hold up to pan removal and serving? I would really prefer a less rustic look.
Hi Kelly, this is probably possible, but I would not recommend this with this particular tart because I haven’t tested it that way and would hate for you to waste ingredient or encounter issues. Usually you want to go thinner for pastry dough a traditional tart pan, which is very shallow in depth (unless it’s a deep one?). Again, I think it’s possible, but unless you’re extremely comfortable adapting recipes and working with pastry dough, I think it’s not the best choice here.
Would this work without the cheese? Thinking of making this as the vegetarian main at Thanksgiving. We have so many dairy heavy sides that I was hoping to lighten this recipe up.
It would, but I don’t know if it would be quite as tasty – if you are going this route, I’d maybe add some sautéed leeks or something like that into the mix. You could also reduce the cheese a bit, a little goes a long way as it is!
I’ve made this twice with two different goat cheeses instead of blue and it’s AMAZING. So simple, so gorgeous, and most importantly insanely delicious.
A tip for anyone without a pastry cutter -I usually grate frozen butter! I find grating easier than trying to use two knives and harder to over-mix than a using food processor.
Thanks so much for the wonderful review! So glad you’ve enjoyed the recipe!
Made this for the second time for family during the holidays to pair with mom’s borscht. Turned out wonderfully, but warm ambient temperatures made the dough a bit difficult to work with and it got sticky quickly even after throwing it back in the refrigerator.
Threw it in the oven despite it softening some and difficulties transferring it cleanly from floured countertop, and the dough still turned out delicious baking at 375F for 35 minutes with convection on, swapping racks and turning halfway through the cook.
Thanks for the great recipe! Hoping for cooler weather next time I make it 🙂
This looks amazing. I’d like to use goat cheese. Should it be hard goat cheese or creamy? I’m not sure which would work better.
I’ve made this with Humboldt Fog before – goat cheese totally works! I’d go with a fresh to mid-aged one – not hard.
This looks SO good! I’ve never made a galette before so I’m excited to try it. I suppose any cheese could work, right? How about swiss? The kids don’t like blue cheese. Thanks 🙂
I’m personally not a fan of Swiss cheese but you could definitely do it. It will melt so the resulting galette will look different. If they enjoy goat cheese, I think it would pair better for this one, but it’s your choice!
I made this recipe tonight for a small dinner party. Overall the recipe was great, and I am very happy with the sour cream crust and with the mushroom filling. The only thing I had to change was the cook time. I found that the galette was fully cooked in 35 minutes at 400F.
Congratulations! This mushroom galette is outstanding.
Could this crust be made in a food processor?
Hi! Yes, you can generally make any pastry crust like this in a food processor, but you run the risk of over-processing the butter if you’re not super familiar with what to look for. If you were do that with this crust, I might recommend just pulsing the butter, and mixing in the wet ingredients (sour cream, water, lemon juice mixture) by hand to avoid over mixing. If you want to go for it, you definitely can, it just really depends on your comfort level and willingness to experiment!
Have you tried this recipe with 1-1 GF flour?
Hi Craig, I personally have not but I think it should work. I would use Bob’s Red Mill or Cup4Cup personally.
and would I probably use 3 oz of that feta as well? Thanks!
Hi, I am making this for my friends birthday but she does not tend to like blue cheese. You mention aged goat cheese but that is a little hard to find at the stores near me. Would feta be a good substitute?
Hi Ali, happy to help! Totally understand RE blue cheese. It isn’t for everyone. You could do something like Humboldt fog (although that might be tricky to find too, depending on where you are), but feta could definitely work. The flavor will be different, of course, but would still be very good! I would stick with the same quantity or a touch less – they’re both salty cheeses, so I think they’re comparable in that sense and that is the only factor to keep in mind.
Hi! Could I make the crust the night before?
Yes, keep it well wrapped in the fridge and then roll out as direct. I wouldn’t assemble the whole thing the night before, as the mushrooms might seep and not bake up as well.
Also, what’s a good substitute for Sherry? I dont want to buy a full bottle for a part of a recipe. Thanks in advance!
You could use white wine or just substitute a stock if you wish! The sherry definitely adds a certain flavor but isn’t required by any means.
Hiiii!! To skip a big step, can I make this using store bought pie crust? Knowing it’ll impact flavor and texture but it should still work, correct?
Yes, it would work but it won’t produce nearly as good results since this is a very flavorful and flaky sour cream based crust.
This is divine … period.
I tried this on a whim (had a bunch of mushrooms to use) and it came out beautifully.
I didn’t have any sherry so I deglazed with sake, and it was better than expected!
The crust is wonderful and the best savory galette crust I’ve had yet.
Thank you!
Yum! Love the adaptations to suit what you had on hand. Thanks so much for the wonderful feedback, appreciate you taking the time to come back and leave a review.
We watched the movie “Pig” few weeks ago and my hubby has been joking about wanting Rustic Mushroom Tart. Found this recipe, made the pastry dough yesterday and followed the rest of the steps Sunday afternoon. It turned out really good!!! Only had low-fat sour cream in the fridge but it still worked very well. 40 minutes in the air-fryer/oven and hubby ate more than half. It was indeed a beautiful plate!!! Thanks for sharing the recipe!
Very happy to hear this! Also, very cool that it worked in an air fryer oven. Thanks for the review!!
I too liberties with the recipe, but I loved it! It is the first galette for me but I plan to make many more.
I got low-fat sour cream in the fridge. Would that cut it?
You can try it, but I don’t recommend it especially for something like a pastry so fun of which the texture and flakiness is very reliant on fat. I think it will work, but I don’t think it will be as good! Hope that makes sense.
Made this the other night and it was amazing! The crust is so good I could just eat that by itself. I used white wine and goat cheese and we devoured it all. Thank you!
So happy you enjoyed it!
What oven setting is best for this? Top and bottom? Thanks!
Hi! If you jump to the recipe at the bottom, it states the oven temperature (and position). This is a standard oven setting – not convection or anything else specific.
Could I substitute whole milk greek yogurt for the sour cream? It’s what I have on hand. Thanks.
I don’t personally recommend this – the fat content in sour cream is much higher than that of full fat Greek yogurt and pastries are fairly sensitive to substitutions like that. Fat helps with flakiness and the additional water in Greek yogurt (especially since every brand varies in consistency) could lead to a tough texture.
Sorry for the bad news, I just don’t want you to waste your time or not get good results!
Hello! What would be a better substitute for sherry – white wine or Madeira wine? 🙂
I might use a white wine, Madeira, or marsala!
My bottom crust did not cook all the way through- It cooked 50 min on 400
The top and filling delicious
Any advice ?
Hi Caroline,
It shouldn’t have any problem cooking all the way through with that time and temp, so I’m not sure what the issue might be unless your oven might run cold or the dough had some issues?
Thanks for sharing! How far ahead of time can I make it?
Are you referring to baking or prepping it? I still recommend baking it the day of serving, but you could bake it the day before and heat it up briefly in the oven if you need to.
This looks so good! What a perfect satisfying and savory appetizer to make for a party!
Hi! Can I make the dough a day before? How long can it sit in the fridge? Thanks
Looks amazing. Could the sour cream be substituted with greek yogurt perhaps?
A thick full-fat greek yogurt might work, but I have not tested this dough with that so I can’t say 100% for sure, but might be worth a try!
Do you have a reccomendation on a store bought crust to use in a pinch?
Unfortunately nothing will be a great substitute because the sour cream crust has its own unique texture/flavor that a store-bought pie dough just won’t bring to this. I think the best substitute would be a good quality puff pastry instead (DuFour is a great brand) but I have NOT tested this recipe with this, so I can’t guaranteed it will come out as well.
What a fabulous recipe. Very well written and easy to follow. The result was beautiful to the eye – and delicious. Thank you (I’ll be making the dough again – it’s a winner!)
Oh wow. Substituted chopped leeks for the onion and used 6 different mushrooms (my own home grown shitake, locally found morels, plus maitake, crimini, white buttons and black trumpets) and subbed Vermont Creamery Chèvre for the blue… added a little shredded spinach to the filling as well… Single best crust I have ever made, I will be experimenting with other fillings. What an amazing nice light but satisfying supper! Thanks so much!
So thrilled to hear that! Thank you so much for the feedback – and I’m extremely jealous of you mushroom situation. Chanterelles are amazing in this galette too, but I really tried to make it more approachable and accessible, so stuck with baby Bella and shiitake for those reasons, but absolutely recommendation other varieties if you have access to them! I love this with goat cheese too and have made that variation many times.
FABULOUS recipe! The crust came out heavenly – so flakey and crispy. The filling is rich, creamy and perfect for a cold winter night. Pairs perfectly with a buttery Chardonnay.
We enjoyed eating a bit of the thyme garnish with the galette to add a little extra flavor. I found that I needed to extend the oven time (and increase temp to 450) after adding the goat cheese. Every oven is different, though!
Stellar work! Thanks for sharing this! I’ll be adding it to my regular recipes for certain.
Turned out perfectly! I minced the garlic and left it in the mushroom mixture! THIS CRUST! I wish I could download a picture of this! Thank you!
So thrilled to hear this!!! 🙂
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I relate SO MUCH to this post Laura, it’s always comforting to see ourselves in others, though I don’t know how you actually agreed to a movie on a friday night!. And galettes are probably my favorite way of making pie without the hassle of a perfect dough. This is beyond gorgeous! The flavors, the pics, all wonderful!
Really luscious, lush galette! I can think of few better ways to use mushrooms, and that cheese! I agree it’s the best. I simply cannot get enough mushrooms and to think all the years I wasted as child thinking they were icky! Shameful of me..
Sometimes a night out on the town is just what you need — sounds like it was delicious as well. And these photographs are seriously stunning! Wow.
Oh my gosh, this looks so rustic and delicious!! I’m kinda obsessed with mushrooms in the colder months, and this looks perfect!!
If you have a moment, do you mind checking out my blog please? Thanks 🙂
Hello, I’m Elaine. I love food blogs. My favorite is yours and “Cooking With Mr. C.” on Facebook. (also a blog) Between the two of you, I get the best recipes. Keep them coming. Elaine.
Umm… this combines all of my favorite things. Making it IMMEDIATELY!
xo,
Lauren at http://www.lakeshorelady.com
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I’m sure I’ll be dreaming about this now too! The flavours in this recipe are absolutely perfect and I can’t wait to test it out this weekend for our Canadian Thanksgiving. Thanks for sharing!
-Shannon
Ahhh we all have those food blogger prop hunting mode moments! And love these tarts, I’ve reaallly got to get on with making my first galette. Yours look absolutely gorgeous.
Haha, so true. Whenever I visit Anthropologie, I immediately make a beeline towards the dishes and silverware. Thanks for visiting Irene! 🙂
Mushrooms and goat cheese are two of my favorite things! Your photos and gorgeous. And I totally agree. 3-D is the only way to see Gravity.
Thanks so much Natasha! Did you see it?! It was amazing, right? So, so good. I love Sandra Bullock and George Clooney.
My ideal weekend is doing nothing at all. Lame but I love it. This mushroom goat cheese galette sounds delicious!
Wahoo! Three cheers for staying home and doing nothing, haha. Thanks Nicole! 🙂
I’m the same way – I’ll spend my money on food props rather than clothes!
Now this galette – gorgeous! Savory galettes are on my list to try, and this is the first one I’ll make!
So glad to know that I’m not alone! 🙂 I think that’s just how food bloggers roll. Granted, it was a really pretty plate 😉
Thanks so much Chung-Ah!! Let me know if you try it!
I’d love to be doing what you did on every Friday – loud busy places and late night movies are totally my thing. I find myself being lazy and vegging a lot instead.
I absolutely adore mushrooms, garlic, goat cheese and I usually use balsamic vinegar- i like your sherry and herb addition!Never thought of making a galette out of it – this looks absolutely gorgeous !!!!
Haha! I love going out, but I totally am more of a homebody. Despite all my efforts, I’ve come to accept that about me 🙂 Great idea to use balsamic! Love it. Thanks Archana!
Humbolt Fog, my favorite. This looks so good! Maybe you can ask for the jacket as a Christmas present (that sounds over our usual budget though:))
HA! Yeah, times our budget by 2 and a half and maybe that would be possible. Connor thought about buying it for me for about 2 seconds, then glanced at the price tag.
yah, maybe you should look somewhere else for your leather jacket!
galettes are ALWAYS a good choice – beautiful photos and yummy post!
I need to make them more often! Thanks so much for visiting Ali! I’m so glad that I was able to discover your blog–I’m so impressed, seriously. I kinda want a spiralizer now.
We’re totally weekend twins – not the Georgetown part, but the farmers market, staying in, lowkey weekend part. I love savory galettes, and especially loving the Humboldt fog addition (one of my fave cheeses!!).
Totally low key = me in a nutshell. Humboldt fog is the best, isn’t it? 🙂 Thanks Kelli!
This galette! Oh my gosh, it’s awesome and so freaking pretty! I love all the mushrooms and obviously the goat cheese. I need to cook with mushrooms more!
I totally don’t believe you when it comes to cooking mushrooms. You seem to have perfected pretty much every food group out there 😉 Thanks Tieghan!