Mushroom Galette
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This is an easy recipe for savory galette with mushrooms, herbs and red bell pepper filling. To make it, I used my homemade shortcrust pastry recipe that I tweaked to fit better the savory filling.
I think it tastes best while still warm, but you can absolutely serve it at room temperature or chilled. It is a nice savory appetizer that crowds love. Plus, you can make it ahead!
Don’t omit fresh parsley or dried thyme. They add a ton of flavor and go so well with the rest of the ingredients.
Kitchen tools and utensils you will need
- Measuring spoons and cups
- Small bowl – For cooling the mushroom filling mixture
- Skillet/frying pan & spatula or wooden spoon
- Baking sheet and baking parchment
- Medium mixing bowl – To prepare the pie crust
- Rolling pin
- Plastic wrap
How to make a mushroom galette
First: Make homemade pie crust. This literally takes less than 5 minutes! The pie dough goes in the fridge to chill.
Meanwhile: Cook the filling. This takes about 15 minutes. Then chill.
Assemble: Roll out the dough and cover it with the mushroom mixture. Leave the edges free from the filling 3/4-inch (7 centimeters) so you can fold it over.
Baking takes about 40 minutes. Once the pastry is golden brown, you can take it out!
Possible substitutions
Extra virgin olive oil – This is what I always use, but you can use regular cooking oils of your choice.
Button mushrooms – Portobello or wild mushrooms like chanterelles are great alternatives.
Cottage cheese – Substitute with ricotta or cream cheese.
Dried thyme – Try using finely chopped dried rosemary or oregano instead.
Water – I add this when I see all the moisture has evaporated from the mushrooms and the mixture starts sticking to the pan. Liquids like vegetable or chicken stock will add an extra flavor, but are not necessary. Make sure to cut down on the salt or use low-sodium broth to avoid overseasoning the filling.
Extra tips
- Instead of two small galette pies, you can make one large.
- I have a recipe for homemade shortcrust pastry that I use for dessert recipes. With a few adjustments, it works perfect for savory pie recipes as well!
- This galette recipe does not use an egg wash, but you can brush the pie crust with beaten egg before baking, if you like. It will give it a nice shiny finish. I feel like it is not needed, so I do not do it.
- If you don’t want to make the pie dough from scratch, use store-bought instead.
- Place one sheet of baking parchment under the pastry and another on top before rolling it. It keeps your worktop clean and makes rolling much easier.
Other pie and galette recipes for you to try
- Cherry Crumb Pie – Made with cherry pie filling and topped with a buttery crumb for an easy homemade dessert.
- Mixed Fruit Galette – A simple pastry filled with whatever fruit you have on hand.
- Chocolate Pear Galette – A rustic chocolate crust filled with sweet baked pears.
Mushroom Galette Recipe
Ingredients
Pie Crust:
- 2 cups all-purpose flour plain, 280 grams, see note 1
- ¼ teaspoon salt
- 1 stick unsalted butter cold, diced
- 3 tablespoons water cold
Filling:
- 2 tablespoons extra virgin olive oil see note 2
- 1 small onion finely diced
- 1 cup red bell pepper 1 medium, finely diced
- 6 cups button mushrooms thinly sliced, see note 3
- ½ teaspoon salt
- ¼ teaspoon black pepper or to taste
- ¾ teaspoon dried thyme
- ½ cup water
- fresh parsley a handful, finely chopped, see note 4
- ½ cup cottage cheese see note 5
Instructions
- For the pie crust: In a medium mixing bowl, stir together the flour and salt. Add diced butter and rub it into the flour with your fingers until it resembles breadcrumbs. Pour in cold water and bring the dough together with your hands.
- Don’t overwork it. You just want to press and squeeze the crumbs until they hold together. Knead briefly, just enough to form a dough ball.
- When done, flatten the dough and wrap it in plastic wrap (or baking parchment) and chill in the fridge for at least 60 minutes.
- For the filling: To a skillet/frying pan, add oil and diced onion. Sauté on medium-high heat for 2 minutes before adding sliced mushrooms. Season with salt, pepper, thyme and sauté for about 7 minutes before adding diced pepper. During this process, you will see the mushrooms release its juices. Cook until the juices have evaporated, then add the water.
- Again, cook until it is all gone, stir in chopped parsley and turn off the heat. Transfer the mixture into a bowl and let it cool. Then, stir in the cottage cheese.
- For the galette: Divide the chilled pie dough into 2 equal pieces. Roll each one out and place on a baking sheet. Spread half of the mushroom filling over the center of each dough, leaving at least 1 inch (2.5 centimeters) free around the edges.
- Fold the pastry edges over the filling, overlapping the pastry where needed.
- Bake in a preheated oven at 400°F (200°C) for 40 minutes, or until the crust is golden brown.
- Best enjoyed warm!
Notes
- Homemade pie crust can be substituted with store-bought pie crust.
- Extra virgin olive oil is the best option, but if you don’t have it, use your regular cooking oil.
- About 1 pound (450 grams) of button mushrooms, Portobello, cremini or chanterelle mushrooms. Or a combination of those. Rinse them well under running water!
- Fresh parsley does add a ton of flavor to this savory galette, so I highly recommend using it.
- Cottage cheese can be substituted with ricotta. You could also use cream cheese.
