cheesy-mushroom-galette

We doubled up on the mushroom filling for this savory galette. First, we blitzed criminis (also called baby bellas), then the shallots and herbs in the food processor into a spread reminiscent of duxelles (a French mushroom paste). The mushroom mixture gets caramelized in a skillet until the flavor is super concentrated, then mixed with sharp cheddar and cream before being spread across buttery free-form pie dough, which also comes together in the food processor for easy cleanup. (If you have the grating insert for your food processor, you can use it to coarsely grate the cheese as well!)

The second hit of ’shrooms comes from wild mushrooms, which you’ll scatter on top of the tart in big, meaty pieces. We’ve called for king trumpets and oysters, but you could use whatever you find at your local store, such as maitake, shiitake caps, or enoki.

Baking this savory mushroom galette on parchment paper keeps the crispy pastry crust from browning too quickly and makes it easy to transfer from baking pan to platter, while an egg wash brushed onto the folded edges gives it a party-ready sheen. Serve warm or at room temperature, cut either into small squares as a cocktail hour appetizer or larger pieces for a dinner party side dish or vegetarian main.

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Ingredients

8 servings

Dough

2

cups (250 g) all-purpose flour

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

¾

cup (1½ sticks) chilled unsalted butter, cut into pieces

1

Tbsp. apple cider vinegar or white wine vinegar

Filling and assembly

1

lb. crimini mushrooms

3

large shallots

1

garlic clove

½

cup coarsely chopped tender herbs (such as parsley and/or chives), plus more for serving

2

Tbsp. unsalted butter

2

Tbsp. extra-virgin olive oil, plus more for drizzling

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Freshly ground pepper

6

oz. sharp cheddar, coarsely grated (about 1½ cups)

¼

cup heavy cream

All-purpose flour (for surface)

6

oz. mixed mushrooms (such as oyster and/or king trumpet), torn

1

large egg, beaten to blend

Flaky sea salt

Finely grated lemon zest (for serving)

Preparation

  1. Dough

    Step 1

    Pulse 2 cups (250 g) all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor to combine. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

    Step 2

    Transfer mixture to a large bowl and drizzle in 1 Tbsp. apple cider vinegar or white wine vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the teaspoonful as needed, just until a shaggy dough comes together (dough will look very dry).

    Step 3

    Turn out dough onto a surface; knead lightly to incorporate any dry bits of flour. Pat into a square and wrap in plastic. Chill at least 2 hours and up to 12 hours.

  2. Filling and assembly

    Step 4

    Place a rack in middle of oven; preheat to 400°. Process 1 lb. crimini mushrooms in clean food processor until very finely chopped (just shy of a paste); transfer to a large bowl. Combine 3 large shallots, 1 garlic clove, and ½ cup coarsely chopped tender herbs (such as parsley and/or chives) in food processor and pulse until finely chopped. Scrape into bowl with criminis and mix to combine.

    Step 5

    Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add crimini mixture (reserve bowl) and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season generously with freshly ground pepper. Cook, stirring occasionally, until browned and most of liquid has cooked off, 11–13 minutes. Scrape filling back into bowl; mix in 6 oz. sharp cheddar, coarsely grated (about 1½ cups), and ¼ cup heavy cream.

    Step 6

    Roll out dough on a lightly floured surface to a 16×10″ rectangle. Transfer to a parchment-lined baking sheet. Spread filling over dough, leaving a 2″ border. Scatter 6 oz. mixed mushrooms (such as oyster and/or king trumpet), torn, over. Fold borders up and over filling and brush dough with 1 large egg, beaten to blend. Season galette with flaky sea salt and pepper; drizzle with more oil.

    Step 7

    Bake galette, rotating halfway through, until crust is deep golden brown and crisp, 45–50 minutes. Let cool slightly on baking sheet. Top with finely grated lemon zest and more coarsely chopped tender herbs before serving.

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