Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (2024)

If you love mushroom recipes, you’ll love this mushroom galette recipe. Made with flaky pie crust, a mixture of cheeses, and a delicious combination of caramelized onions and mushrooms, this savory mushroom tart is the perfect meal or appetizer!

Mushroom Galette Recipe

If you’ve never heard of a galette, it’s essentially a rustic pie or tart. On the blog, I’ve shared recipes for an apple galette and strawberry galette, which are both dessert galettes.

Today, I’m sharing this recipe for a savory galette, which is basically a mushroom tart.

If you’ve ever made a French onion tart, it’s not too different from that.

Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (1)

For this mushroom galette recipe, you’ll need pie dough for the pastry aspect.

You can make your homemade pie crust or simply use a sheet of store-bought pie dough.

Once you’ve got the pie crust ready to go, you’ll spread a layer of ricotta cheese over the crust, then top it with some grated parmesan for extra flavor.

The cheese is then topped with sautéed mushrooms and caramelized onions before all of the filling is topped with gruyere cheese.

The great thing about a galette is that it’s incredibly versatile. You can use all kinds of vegetables and cheeses to make a galette, so if you’re not a fan of mushrooms or you’re not a fan of gruyere, you can swap them out.

You could pile on sautéed veggies like zucchini, tomato, and bell pepper for a rustic summer version.

Or, turn this into a meat lover’s delight by incorporating ham or sausage.

If you are a fan of mushrooms, however, you are going to love the version shared here today, just as it is!

Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (2)

The combination of mushrooms with onions is divine. Anytime I make this for a gathering with friends, I always get people asking me for the recipe.

You can also enjoy this mushroom galette as a meal with a glass of crisp, white wine.

To serve the galette, simply cut it up into pizza-like slices. If you’re serving it as an appetizer, you’ll want to cut them into smaller slices.

If you’re serving it as a meal, you can afford to be more generous with your portions.

You can also prep this galette and freeze it for baking later. If you decide to make ahead and freeze, just be sure to increase the duration in which you bake the tart as it will likely need more time to bake through.

Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (3)

Mushroom Galette Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.

Ingredients

  • 1 sheet of pie dough
  • 1/3 cup whole milk ricotta
  • 6 oz. crimini mushrooms, cut into slices
  • 1/4 of a jumbo white onion, cut into thin crescent-shaped slices
  • 1.5 oz gruyere cheese, shredded
  • parmesan cheese, for grating as a garnish
  • pinch of salt and freshly ground pepper
  • pinch of nutmeg
  • 1 egg, separated into white and yolk
  • olive oil
  • 1 sprig of thyme

Instructions

  1. Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
  2. Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
  3. Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
  4. Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
  5. Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
  6. Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
  7. Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
  8. Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.
Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 292Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 79mgSodium: 275mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 7g

Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (2024)

FAQs

What are the three different types of galette? ›

For this recipe, we use puff pastry to keep things super easy! What are the three different types of galette? The three most common types of galette are galette Breton, galette de rois, and fruit galette.

What is the difference between pie dough and galette dough? ›

The difference is in the preparation: while a traditional pie crust is pressed into the bottom and sides of a pie plate and crimped along the edges in a decorative fashion, a galette crust is rolled out, topped with filling, and then folded over itself in a round shape and placed on a baking sheet.

How do you keep the bottom of galette from getting soggy? ›

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

What's the difference between a tart and a galette? ›

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.

Why is my galette soggy? ›

Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely. The galette is fully baked when the crust is deep golden brown and the peaches are bubbling.

What's the difference between a galette and a crostata? ›

A galette is French and a crostata is Italian. While my recipe features almond flour to complement the apple filling, here are the basic ingredients: Flour – I use all-purpose flour for all of my crusts, but you could also use pastry flour or bread flour.

Does a galette need to be refrigerated? ›

Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired. Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

How many types of galettes are there? ›

Three common types include the Galette Breton, Galette de Rois, and Fruit Galette. Galette Breton: This is the French term for a savory buckwheat crêpe that's associated with Brittany, France. It includes the Galette Complète, which is a buckwheat crepe filled with meat, cheese, and an egg.

Which is the most famous galette in France? ›

The Galette du Rois, a French cake baked specifically in early January, does this in perfect style, to celebrate the Epiphany which is celebrated 12 days after Christmas on the 6th of January.

What is another name for a galette? ›

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

How is La galette de Roi different from Louisiana King Cake? ›

While the traditional Galette des Rois is more simple in design with the puff pastry as the star as the show, the Mardi Gras King Cake is covered in icing and Mardi Gras-colored sugar. That's right — the purple, green, and gold are the official colors of Mardi Gras, and for good reason.

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