Mushroom Galette
A rustic, free-form tart featuring a flaky homemade crust filled with sautéed mixed mushrooms, goat cheese, Parmesan and fresh thyme.
Ingredients
Dough
- 1.25 cups all-purpose flour
- 2 tsp fresh thyme leaves
- 0.5 tsp salt
- 6 tbsp cold unsalted butter cubed
- 3 tbsp ice water plus up to 1 tbsp more if needed
- 1 egg beaten, for egg wash
- 1 pinch flaky sea salt for finishing
Filling
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lb mixed mushrooms sliced
- 2 cloves garlic minced
- 0.5 tsp fresh thyme leaves
- 3 oz goat cheese
- 0.5 cup grated Parmesan
- salt and pepper to taste
Instructions
Dough
- In a bowl, whisk together flour, thyme leaves and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, stirring until dough holds together.
- Shape dough into a 6-inch disk, wrap in plastic and chill for 30 minutes.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
Filling
- In a skillet, heat butter and olive oil over medium heat.
- Add mushrooms, season, and cook until liquid evaporates, about 8–10 minutes.
- Stir in garlic and thyme; cook 1 minute more.
- Remove from heat and fold in goat cheese and Parmesan. Let cool slightly.
- Roll chilled dough into a 12-inch circle on a floured surface and transfer to prepared sheet.
- Spoon filling into center, leaving a 2-inch border.
- Fold edges over the filling, pleating as needed.
- Brush crust with egg wash and sprinkle with flaky sea salt.
- Bake 40–45 minutes until crust is golden and filling bubbles.
- Let rest 5 minutes before slicing.
Notes
Chilling the dough for 30 minutes makes it easier to roll and helps the crust stay flaky.
Reheat slices at 350°F for 8–10 minutes on a wire rack to revive the crunch.
Assemble and freeze the dough up to 1 month; thaw overnight before baking.