Mushroom Galette
Golden pastry wrapped around savory mushrooms and Parmesan—rustic French elegance made simple.
4
servings30
minutes45
minutes300
kcal1
hour15
minutesIngredients
1 pre-made pie crust
2 tablespoons olive oil
3 cups mixed mushrooms, sliced
1 teaspoon salt
0.5 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 clove garlic, minced
0.25 cup Parmesan cheese, grated
1 egg, beaten
1 tablespoon milk
Directions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat and sauté the mushrooms until golden brown, about 6-8 minutes.
- Add the salt, black pepper, thyme, and garlic to the mushrooms and sauté for another 2 minutes until fragrant.
- Roll out the pie crust on a floured surface to form a 12-inch circle, then transfer to the prepared baking sheet.
- Spread the mushroom mixture evenly over the dough, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the filling, pleating as necessary to create a rustic edge.
- In a small bowl, whisk together the egg and milk, then brush over the exposed edges of the crust.
- Sprinkle Parmesan cheese over the top of the mushrooms and bake for 30-35 minutes until the crust is golden brown.
- Remove from the oven and let cool slightly before slicing and serving warm.
Nutrition Facts
- Total number of serves: 4
- Calories: 300kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Mushroom Galette brings French countryside sophistication to your table with delightful simplicity. This free-form tart showcases caramelized mixed mushrooms enhanced with garlic and fresh thyme, all nestled in buttery pastry with rustic, hand-folded edges. The Parmesan adds a savory depth that makes each bite irresistible. No fancy tart pan needed—just fold, pleat, and bake to golden perfection. Pour a medium-bodied Pinot Noir or earthy Côtes du Rhône—wines that echo the mushrooms’ umami richness while complementing the buttery crust.
