Mushroom galette

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, velvety husks and baked to perfection. The smell vacated had us salivating surpassing 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, ramified flavor
Olive oil
Soy sauce
Garlic powder, onion powder, smoked paprika, zestless 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 alimony 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 supplies scale in grams provides the most well-judged measurement (and it’s less messy, we find!) Or you can spoon the flour into the measuring cup, then level it with the when of the spoon. This is increasingly well-judged than scooping flour right out of the container, which can result in increasingly flour per cup.
Add just unbearable water for the dough to come together. It should take virtually 5 to 6 tablespoons, but maybe slightly increasingly depending on the word-for-word flour amount.
Chill 1 hour. Chilling is important, so that the butter can solidify. Otherwise, the husks 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 increasingly 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 whirligig virtually the filling: see the photos.

For the egg wash

Before sultry this mushroom galette, it’s important to brush the husks 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 skim on heavy surf to the husks 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 torch up your mushroom galette, don’t dig into it just yet! The cooling time is important for achieving the weightier texture. Here’s what to know:

Cool the mushroom galette to room temperature, about 1 hour. Then slice it into pieces and dig in.
Try it for special occasions, like as a vegetarian option for Thanksgiving or Christmas.
It’s unconfined as a vegetarian dinner anytime. Serve it with a untried salad, like this Arugula Beet Salad, Endive Salad or Apple Salad.
It moreover works as a savory brunch. It’s similar to a quiche, so it works well for a fall or winter brunch. Try it with pumpkin muffins or sweet potato muffins, grapefruit salad, yogurt parfaits and coffee.

Storage info

Got leftovers of this mushroom galette? Place it in a storage container and refrigerate for up to 3 days. You can moreover make it 1 day in advance: torch it, then refrigerate over night. Surpassing serving, leave it out on the counter for well-nigh 30 minutes to let it come to room temperature. If desired, reheat it in a 350 stratum oven until warmed through.

More galette recipes

You can make a galette in every season with many fruits and vegetables! Here are a few increasingly recipes to try:

This mushroom galette recipe is…

Vegetarian.

★★★★★

5 from 1 reviews

Author: Sonja Overhiser

Print Recipe

Description

This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.

Ingredients

For the galette dough

1 ½ cups [210 grams] all-purpose flour, spooned and leveled
¾ teaspoon kosher salt
¼ teaspoon sultry powder
10 tablespoons unprepossessed unsalted butter
5 to 6 tablespoons unprepossessed 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 zestless thyme
¾ teaspoon kosher salt, plus increasingly to sprinkle
¾ cup whole milk ricotta
½ cup shredded Parmesan cheese
1 small garlic clove, grated
Fresh ground woebegone pepper
2 sprigs fresh thyme, for topping

Instructions

In a medium bowl, mix the flour, kosher salt, and sultry 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 tomfool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the spare 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 increasingly water; it should come together!) Form the dough into a wittiness and flatten into a thick disk. Wrap it in plastic or place it in a covered container and nippy the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; indulge to sit at room temperature 30 minutes surpassing rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator surpassing rolling.)
Preheat the oven to 400 degrees Fahrenheit.
Clean and slice the mushrooms. Toss them in a trencher 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 sultry sheet and torch for 20 minutes until tender.
In a medium bowl, mix the ricotta cheese, Parmesan cheese, garlic, ¼ teaspoon kosher salt, and a few grinds woebegone pepper.
On a floured surface, roll the dough into an plane 12” circle, leaving the edges rough (if needed, move the dough virtually and add a bit increasingly flour underneath to alimony it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed sultry sheet.
Gently spread the ricotta mixture on the dough, then add the mushrooms, leaving at least 2 inches of dough virtually 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 skim to skim it onto the crust. Then top the husks with a small sprinkle of flaky sea salt.
Bake the galette for 30 to 33 minutes until the husks is golden brown. Remove from the oven and transfer the parchment paper to a sultry rack to cool. Tomfool for at least 10 minutes, then slice into pieces and serve. It’s moreover unconfined at room temperature or cold. Store leftovers for up to 3 days refrigerated; bring to room temperature or warm in the oven surpassing serving.