This mushroom galette is a delicious savory tart, with some garlic, thyme and fontina cheese adding flavor to the earthy mushroom filling. It makes a great light lunch, or bulk it out for a meatless meal.
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Since today is Pi(e) Day, it seemed only right to share a new pie or tart recipe, I just couldn't think what at first. Sweet or savory? Traditional covered pie or more of an open tart? In the end I settled on this mushroom galette, and it made one tasty lunch.
Now and then I go through phases of making more quiches or galettes for lunch. They're the kind of thing that are comforting to make and eat, and they work so well as a packed lunch. True they can crumble a little but otherwise I get no complaints about them.
When it comes to quiche, I do sometimes just use what we have but we have some favorites too. Quiche Lorraine is a classic which always goes down well, and my tomato asparagus quiche is also popular.
While I've made savory galettes before, I think in all honesty we've tender to prefer the sweet ones. I mean, it's hard to resist a blueberry galette or individual pear galette. Until now, that is.
What is a galette?
A galette is simply a free-form tart or pie. You can make them sweet or savory, depending on how you choose to fill it. You can also sweeten the dough a little or add cheese, for example, in a savory galette. The possibilities are pretty endless.
One of the great things about them is you don't have to be particularly neat, and you don't need a special dish. Plus, you can make the pastry really quickly and easily in the food processor. OK, that's three things, but all the better!
This savory galette is inspired by one of the pizzas at a local restaurant. I've never been convinced about mushroom pizza, I have to say, but theirs is with fontina cheese and I have to say the pairing works so well.
This galette is a little different from the pizza in that it pre-cooks the mushrooms a bit more (with garlic, of course, and some onion and thyme for added flavor). The result is a tender, flavorful mushroom filling inside crisp pastry and just enough cheese to know it's there.
What mushrooms should you use in a mushroom tart or galette?
Really, the choice is up to you, but I would suggest you use some crimini mushrooms along with portobello, wild mushrooms or shitake, or a mix of as many of those as you like. Different mushrooms have slightly different flavors which gives the tart more depth.
Steps to make this mushroom galette
- Make the dough in the food processor by mixing the flour, salt and butter to form crumbs. Add the ricotta and water and pulse until comes together. If you like, you can chill the pastry to make it a little firmer when rolling.
- Slice the onions and soften in a mix of butter and oil. This helps bring out their sweetness.
- Slice the mushrooms and add to the onions, along with the garlic and thyme.
- Soften and cook until liquid has largely evaporated. You want to get rid of the excess moisture now rather than when it's in the pastry.
- Roll out the pastry in a circle (it doesn't have to be perfect).
- Spread a thin layer of ricotta leaving around 1 ½ in around the edge.
- Add the mushrooms on top then top with slices of fontina.
- Fold in the edges, making pleats as you go, then brush with eggwash.
- Sprinkle a little parmesan over top, including pastry, then bake until golden.
I've made the pastry in much the same way as I have for other galettes, but decided to use whole wheat pastry flour here. The deeper flavor really goes well with the earthiness of the mushrooms. Though, if you don't have any, regular four works too.
True, I would say you need to like mushrooms, but if you do then this mushroom galette makes a delicious lunch or light meal. Earthy, with wonderful additional flavors from the garlic, thyme and fontina, it's one tart I could hardly stop myself eating.
Try these other savory galettes and quiche:
- Tomato galette
- Tomato asparagus quiche
- Chard parsnip galette
- Fig, goat cheese and bacon quiche
- Plus get more lunch recipes in the archives.
If you like mushrooms, be sure to try my baked portobello mushrooms, Japanese mushroom rice and wild mushroom soup.
Mushroom galette
Ingredients
For pastry
- 1 cup whole wheat pastry flour
- ¼ teaspoon salt
- 5 tablespoon unsalted butter
- 3 tablespoon ricotta
- 3 tablespoon water or a little more if needed
For filling
- ½ onion
- 8 oz crimini mushrooms
- 4 oz portobello mushrooms
- 1 ½ tablespoon butter approx
- 1 tablespoon olive oil
- 1 clove garlic
- ½ teaspoon thyme
- 3 tablespoon ricotta
- 1 oz fontina
- 1 egg (for egg wash - won't need all)
- 2 tablespoon parmesan approx
Instructions
- Make the dough in the food processor by mixing the flour, salt and butter to form crumbs. Add the ricotta and water and pulse until comes together. Remove blade and bring the pastry together in a ball. Cover and chill until needed (you can make it a little ahead)
- Slice the onions into quarter rings and slice the mushrooms, cutting larger slices in half.
- Put 1tbsp butter and the oil in a medium skillet/frying pan over a medium heat. Add the onions and cook around 5 minutes until softened and just starting to caramelize.
- Add the mushrooms, garlic and thyme along with the rest of the butter. Soften and cook until the liquid has largely evaporated, stirring regularly. Set aside.
- Preheat oven to 400F/200C.
- Roll out the pastry on a lightly floured surface in a circle approx ⅛in/3mm thick (it doesn't have to be perfect). Transfer to a lined baking sheet/tray.
- Spread a thin layer of ricotta on the pastry leaving around 1 ¼in/4cm around the edge.
- Add the mushrooms on top, spreading out evenly leaving the same edge without topping, then top with slices of fontina.
- Fold in the edges, making pleats as you go, then brush with eggwash.
- Sprinkle a little parmesan over top, including pastry, then bake until golden, around 20-25 minutes. Best served warm.
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Looking for more pie ideas? Try these sweet and savory ideas:
- Brownie Pie by Hezzi-D's Books and Cooks
- Carrot Pie by Savory Moments
- Grapefruit Pie by Kate's Recipe Box
- Kentucky Pie by For the Love of Food
- Lucky Lemon Pie by The Spiffy Cookie
- Mexican Chicken Pie by Karen's Kitchen Stories
- Mini Sheperd's Pies by Cheese Curd In Paradise
- Rhubarb Berry Pie by The Redhead Baker
- Sky High S'mores Pie by Food Above Gold
- Spaghetti Pie by A Day in the Life on the Farm
- Tourtière Landaise (Apple and Armagnac Phyllo Pie) by Culinary Adventures with Camilla
- Zesty Tomato Pie by Cindy's Recipes and Writings
Remember to pin for later!
Cindy B
I'm planning on cutting this into appetizer sizes for a dinner party. For a short-cut to save some time, would the Pillsbury prepared pie crust sheets be an acceptable substitute for the dough? I then thought perhaps I could spread the ricotta over the top of the prepared crust instead of incorporating it into the already flattened sheets, but this is my first galette attempt so I want to make sure any short-cuts don't take away from a successful outcome. Thank you! Just discovered your blog, so I'm looking forward to trying many more of your recipes as well.
Caroline's Cooking
So yes, I think it should work to use prepared pie crusts instead - the one thing I have tended to find with bought crusts using them for pies is they tend to shrink a little more than homemade crusts, or maybe that is just me, so I would make sure you don't over-fill and leave a decent overlap of pastry folded over the filling so if it does shrink a little, it shouldn't be an issue with leaking filling. As for the ricotta, so I'd skip the ricotta that would be in the dough, but you actually use some spread over the pastry before adding the mushrooms, so still do that (this both adds a little flavor and helps prevent any mushroom juices making the pastry wet). Hope they work out well, and glad you dound the site, look forward to seeing what you make next!
Mickey
Hi, I have this in the oven now & it smells wonderful. I even got some pom. Molasses. Wegman's had it. This recipe goes together very easily. Thanks!
Caroline's Cooking
Glad it worked well for you!
Joan
I have made this over a dozen times, & it has become a family favorite for those of us who are vegetarian & those that are not! My daughter makes it for her boyfriend who is a mushroom LOVER!. Variations: I sometimes stir in a little fresh spinach at the end of the sautéing of the mushrooms & onion. I have varied the cheese on top of the crust to many that we have on hand. Goat cheese is favorite, as well as shredded cheddar. Thank you so much for having this recipe available! It is a regular part of our menu rotation!
Caroline's Cooking
So glad to hear you enjoyed! And yes, it's definitely one of those things you can change up the cheese a little (especially on top, as you say), and I can see some added spinach working well, too.
roberta
I just came across this recipe and would like to try it, though I have not worked with pastry before. Can I used whole wheat flour (with easy modifications, if necessary) instead of pastry flour? Thanks!
Caroline's Cooking
Yes, you could, though the pastry will have a bit more of a dense texture to it, which is why I used the pastry flour. If you don't have whole wheat pastry flour, I'd suggest maybe 1/3 to 1/2 regular whole wheat and the rest all purpose/plain to be a little less dense. Hope you enjoy!
Pauline
Oh my.... first galette I have made it was perfect. We will certainly make this again and try other variations as well.
Caroline's Cooking
I'm so glad you enjoyed! It's one of my favorites as well.
Karen
I’ve made this recipe twice! First time I followed it exactly. Second time I added Sherry to the the mushrooms as well as extra garlic. It adds a “punch” to the shrooms. Either way, it is a new go to!
Caroline's Cooking
So glad to hear you enjoyed - I can imagine the sherry works well too as it pairs well with mushrooms.
Karen
I love that you used whole wheat flour in this. It adds so much flavor.
Caroline's Cooking
It does indeed, and pairs so well.
Wendy Klik
This savory mushroom tart has my name written all over it. YUMMO
Caroline's Cooking
I'm sure you'd like it, it's such a delicious combination.
Jacqueline Debono
This mushroom galette look so good! I love using cremini mushrooms and I'm a big fontina fan! Going to pin for later!
Caroline's Cooking
Thank you, they work so well together. Enjoy!
ali randall
I make galettes all the time but not typically with vegetables. I love mushrooms and this sounds like the best and most savory way to enjoy this recipe.
Caroline's Cooking
Savory galettes can be so tasty too and I loved this combination.
Jessica Formicola
I'll be making this for dinner tonight, it will be a total hit! Thanks for sharing!
Caroline's Cooking
Thanks, enjoy!
rebecca
I love mushrooms & galettes, this looks amazing!
Caroline's Cooking
Thank you, it's delicious.
Anita
The mushroom galette looks so delicious, and easy enough for me who is not too neat handling pie. 🙂 I bet it's going to be a great hit for brunch. Bookmarking for sure!
Caroline's Cooking
Thank you, it's definitely great that you don't have to be neat, and tasty too!