Made with homemade pie crust and an earthy, cheesy mushroom filling, this savory Mushroom Galette is an absolute delight for any mushroom lover. It makes the most eye-catching appetizer or the perfect side dish to pair with a hearty main course at your next dinner party. Although it requires a few steps, it's so much easier than you'd expect!
There's something so wonderful about galettes in general, and savory galettes are seriously underrated. This creamy Mushroom galette recipe has the best flavors and textures! It's made by preparing a simple pie crust, and then cooking down mushrooms with aromatic vegetables and fresh herbs. The tangy, cheesy layer keeps the crust from becoming soggy and adds a creaminess that takes the whole dish over the top. You'll want all your veggies to be wrapped in pie crust after you try this recipe!
Why You'll Love This Mushroom Galette Recipe
- Tender, flaky crust. The homemade pie crust is the perfect base for this savory mushroom tart. It adds a crisp crunch and a buttery flavor that pairs perfectly with the mushrooms.
- Perfect for any event. This delicious mushroom galette can be served as a hearty appetizer, a filling side dish for a roast, prime rib or steak, or at brunch alongside quiche and frittata. Save the recipe so you can make it again and again!
- Rich, earthy flavor. As the cremini mushrooms cook down, they release a delicious savory flavor that pairs perfectly with the funky gruyere cheese mixture. It's absolute heaven for mushroom lovers!
Ingredient Notes
To make this delicious mushroom galette, you will need the following ingredients (full measurements in recipe card below):
Pie dough ingredients
- all-purpose flour - use regular all purpose flour for a simple, rustic pie crust.
- salt - this seasons the flour and brings out the buttery flavors.
- butter - use unsalted room temperature butter for a tender, crumbly crust and use extra to cook down the mushrooms and onions.
- ice water - use very cold water to chill the butter for lovely flaky layers.
Filling ingredients
- butter - melt butter to add a rich, buttery flavor to the mushrooms.
- cremini mushrooms - thinly slice cremini mushrooms with a knife or mandolin slicer.
- onion - dice a white or yellow onion to add a slightly sweet, savory flavor to the galette.
- garlic - finely chopped fresh garlic will add an aromatic note that pairs well with the mushrooms and cheese.
- salt and black pepper - season to taste.
- thyme - fresh, finely chopped thyme pairs perfectly with the hearty flavor of cooked mushrooms.
- crème fraîche - use creme fraiche or sour cream to balance the mushrooms and keep the pastry from becoming soggy.
- gruyere cheese - shred Gruyere or another mild Swiss cheese. Divide it to add between two layers of the mushroom mixture.
- egg - brush an egg wash over the pastry before baking.
- thyme twigs - display fresh herbs on top as a beautiful garnish when serving.
You will also need several mixing bowls, a pastry cutter, plastic wrap, a rolling pin, parchment paper, a baking sheet, and a large skillet.
How to Make the Best Mushroom Galette
First, make the pie dough.
- Combine ingredients. Combine flour and ½ teaspoon salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain.
- Form dough. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth.
- Rest. Wrap the dough tightly in plastic wrap and place in the refrigerator to rest and firm up for 30 minutes.
- Roll. Once the dough has firmed up, place it on a lightly floured surface. Use a rolling pin to roll it out into a circle or oval shape, about ¼-inch thick (The edges will be folded over, so the shape doesn’t have to be perfect).
- Chill. Transfer the dough to a large parchment-lined baking sheet. Cover in plastic cling wrap and and refrigerate until the filling is ready.
Prepare the mushroom filling.
- Cook mushrooms. Melt butter in a large skillet over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and cook without turning for 3-5 minutes.
- Add aromatics. Add onion and garlic and season with salt and pepper. Cook until the mushrooms are golden brown and almost all the liquid has evaporated, about 5 minutes. Stir in thyme.
- Make crème fraiche mixture. In a small mixing bowl, stir together crème fraîche and ½ cup gruyere cheese and set aside.
Assemble and bake the galette.
- Add crème fraiche mixture. Take the dough out of the fridge and spread the crème fraîche mixture onto the base of the rolled out dough, making sure to leave a clear 1-inch border around the edge.
- Add mushroom filling. Spoon the mushroom filling on top of the crème fraiche.
- Add cheese. Top with the remaining ½ cup gruyere cheese.
- Fold edges. Carefully fold over the outer edge over the filling, overlapping about every inch. Brush egg wash along the folded over edges.
- Bake. Bake in a 375F preheated oven for 50-55 minutes, or until the dough crust turns golden brown. Let cool for 5 minutes.
- Serve. Let cool slightly for about 5 minutes and garnish with fresh thyme. Slice and serve warm.
Recipe Variations
- Shiitake mushroom galette. Meaty shiitake mushrooms are a perfect match for gruyere cheese and fresh thyme, although they can be harder to find and more expensive. If you have some available, they're absolutely worth a try.
- Use store-bought pastry. There's no rule that says you have to make your pastry dough from scratch. Use either store-bought pie crust or puff pastry to speed up the process.
- Try a different soft cheese. Instead of creme fraiche, you can also try a garlicky goat cheese or Boursin for a creamy, herby flavor that tastes wonderful with the mushrooms.
- Use rosemary. Although thyme tastes great in mushroom recipes, you can also use fresh rosemary instead.
How to Serve
This mushroom galette is delicious served on its own, or paired with some of my favorite appetizers including:
- Bacon Cheddar Cheese Ball
- Cranberry Brie Bites
- Sweet Potato Croquettes
- Butternut Squash Galette
- Whipped Ricotta Crostini
For more recipes, see our 75+ Easy Appetizer Recipes.
Recipe Tips and Tricks
- Don't overmix the dough. For a flaky pie crust, you normally use very cold unsalted butter. This recipe uses room temperature butter to get a delicate, crumbly texture. If you mix the butter too much, you will lose the little pockets of butter and have a dense crust.
- Rest the dough. After all that mixing, the dough will start to develop gluten. For the best, tender texture, the dough needs to rest in the fridge for 30-40 minutes before baking.
- Cook off the mushroom liquid. Raw mushrooms release so much moisture when you cook them! Let that moisture cook off completely before removing them from the heat. You'll get a much better texture and richer mushroom flavor.
Storing and Freezing Instructions
How to Store
The galette tastes best served fresh. If you have any leftovers, store them in an airtight container in the fridge for 3-4 days.
How to Reheat
Reheat leftover galette like pizza. Either toast it in a skillet to crisp up the crust or bake it in the oven at 350 degrees F until nice and warm.
How to Freeze
After chilling, wrap the remaining galette slices in several layers of plastic wrap and store them in a freezer-safe bag for several months. Thaw in the fridge before reheating.
FAQ
Rich, earthy mushrooms are best for savory mushroom dishes like mushroom pizza or galettes. Use common button mushrooms or the humble cremini or baby portabella. They're also wonderful with a mix of mushrooms, including wild mushrooms like king trumpet, shiitake, and oyster mushrooms.
It's highly recommended to egg wash the crust of your galette recipe before baking for a gorgeous shine and rich golden color.
Use a regular rimmed baking sheet (also called a half sheet baking tray). This will allow the galette to bake quickly without becoming soggy from any steam it lets off. It's best to use a stainless steel or aluminum pan instead of a dark-colored nonstick tray, and we recommend using a piece of parchment to make it easy to lift and serve the galette after baking.
More Mushroom Recipes
- Hungarian Mushroom Soup
- Sautéed Garlic Mushrooms
- Mushroom Risotto
- Farfalle Pasta with Mushroom Rosé Sauce
- Vegetarian Stuffed Mushrooms
- Tofu and Mushroom Stir Fry
