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 edgesmaking 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 pancakes and quiche:
If you like mushrooms, be sure to try my baked portobello mushrooms, Japanese mushroom rice and wild mushroom soup.
This mushroom galette is easy to make and full of earthy flavors. A delicious light lunch.
Services: 3 approximately
- 1 cup whole wheat pastry flour 140g
- ¼ teaspoon salt
- 5 tablespoon unsalted butter 70g
- 3 tablespoon ricotta
- 3 tablespoon water or 4, if needed
- ½ onion
- 8 oz crimini mushrooms 225g
- 4 oz portobello mushrooms 113g
- 1 ½ tablespoon butter 18g, approximately
- 1 tablespoon olive oil
- 1 clove garlic
- ½ teaspoon thyme
- 3 tablespoon ricotta
- 1 oz fountain 30g
- 1 egg (for egg wash – won’t need all)
- 2 tablespoon Parmesan cheese approximately
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, larger cutting 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.
We actually had this for two with nothing on the side, but it would probably be better for 3, as suggested, with a light side salad, or a larger salad to make a main meal.
calories: 577calories | Carbohydrates: 41g | protein: 18g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 149mg | Sodium: 432mg | Potassium: 724mg | fiber: 6g | Sugar: 3g | Vitamin A: 1095UI | Vitamin C: 1.7mg | Calcium: 201mg | Iron: 2.4mg
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:
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