Name: Mushroom Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
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. melty 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

Why Make This Recipe

Mushroom galette is a delicious and comforting dish that combines the earthy flavor of mushrooms with creamy ricotta and rich gruyere cheese. It’s simple to make and perfect for a casual lunch, dinner, or as an impressive appetizer for gatherings. The flaky crust adds a wonderful texture and makes this dish festive and inviting. Making a galette is also a great way to use up leftover ingredients, and it can easily become your new favorite recipe!

🧰 Kitchen tools commonly used in similar recipes

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How to Make Mushroom Galette

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 melty 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

Directions:

Preheat the oven to 400°F.
In a pan, add about a tablespoon of olive oil and warm it over medium heat. Once hot, add the onion slices.
Cook the onions until they turn golden and start to caramelize.
Add the sliced mushrooms to the pan and cook for a few more minutes until tender. Turn off the heat and set the pan aside.
Unroll the pie crust onto a baking sheet lined with parchment paper or a silicone mat.
Brush the egg white over most of the pie crust, leaving about a 1.5-inch border without egg.
Let the crust sit for a minute for the egg white to slightly dry.
Spread the ricotta cheese over the area covered with egg white.
Grate a little bit of parmesan cheese on top of the ricotta for garnish.
Sprinkle a small pinch of salt, freshly ground pepper, and nutmeg over the cheese.
Distribute the mushroom-onion mixture over the ricotta. Then, top with the shredded gruyere.
Add the thyme leaves on top.
Fold the edges of the pie crust over the filling all around.
Brush the egg yolk over the crust and sprinkle with some finely grated parmesan.
Bake the galette for 20-30 minutes. Store-bought crust may take 20-25 minutes, while homemade can take up to 30 minutes.
Let the galette rest for 10 minutes before moving it to a serving plate.

How to Serve Mushroom Galette

Serve your mushroom galette warm or at room temperature. It pairs nicely with a simple green salad or as part of a larger spread of appetizers. You can slice it into wedges for easy serving.

How to Store Mushroom Galette

If you have leftovers, store the galette in an airtight container in the refrigerator. It will keep well for about 2-3 days. You can reheat it in the oven at a low temperature until warmed through.

Tips to Make Mushroom Galette

For a flakier crust, make sure your butter or fat is cold before mixing it into the dough.
Experiment with different cheeses like feta or mozzarella for a unique flavor.
You can add other vegetables like spinach or roasted red peppers to enhance the filling.

Variations

Mix and match different types of mushrooms to find your preferred flavor. You can also add chopped herbs like dill or parsley for additional freshness.

FAQs

Can I use store-bought pie dough for this recipe?
Yes, store-bought pie dough works perfectly and saves you time in preparation.

Can I make mushroom galette in advance?
Yes, you can prepare the filling and crust separately and assemble them just before baking.

What if I don’t have gruyere cheese?
You can substitute gruyere cheese with any melty cheese you prefer, such as mozzarella or provolone.