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Mushroom Galette

There’s something so satisfying about a tasty crust topped with salty, seasoned goodness. Give me a savory pie any day of the week and I’ll be happy!

This mushroom galette has a flavorful series of toppings all riding on a shortcrust base that’s to die for. There are a few steps to making this gorgeous pie, but in all it’s not a difficult process.

The first step is to make the crust. To simplify the whole process we’re just throwing everything into the food processor and pulsing. Stop once the dough forms into a loose ball. Then you’ll need to refrigerate the dough for 30 minutes.

Mushroom Galette

While the dough is chilling you can work on the mushrooms. This recipe uses a combination of cremini and shiitake mushrooms for a nice mix of flavors and textures.

Mix the spices in a large bowl then toss the mushrooms with the spice mixture. Lay them out on a lined baking sheet and then bake until they’re sizzling and golden brown. Warning: this step will fill your kitchen with a divine scent.

Mushroom Galette

To roll out the dough (as always) I used my handy silicone baking mat. The markings for round pies were especially helpful. You want to aim for 1/8″ thickness and 14″ across. I used a rolling pin with guides to ensure it was even all the way across.

Lay this onto a round baking sheet hat’s been lined with parchment paper. I used a ventilated, round pizza pan that always gives me fantastic results.

Mushroom Galette

Spread some of the ricotta filling over the pizza, leaving a couple inches around the edges. Then add the mushrooms on top and sprinkle with fresh thyme leaves for extra oomph. To me mushrooms and thyme are a match made in heaven!

Then fold over the galette edges onto the fillings. If you make 8 folds then you have a nice visual marker for how to slice each piece.

The taste is buttery, rich, meaty, and garlicky all at once. This is a show stopper for dinner parties, but it takes very little skill to pull off this sophisticated French pie. Since galettes can be either sweet or savory, once you have the basic technique down you can make all kinds of impressive galettes using these same methods, too.

Serves 8

45m prep time

32m cook time

316 calories

5.0
Rated 5.0 out of 5
Rated by 3 reviewers

Allergens: Milk, Wheat, Gluten

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For the dough:
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 10 tablespoons cold unsalted butter, cubed
  • 5 to 6 tablespoons cold water
For the filling and preparation:
  • 16 oz crimini mushrooms, sliced
  • 4 ounces shiitake mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt, plus more to sprinkle
  • 3/4 cup whole milk ricotta
  • 1/2 cup shredded parmesan cheese
  • 2 cloves garlic, minced
  • black pepper to taste
  • 2 sprigs fresh thyme, for topping
  • 2 tablespoons milk
Preparation
  1. Preheat oven to 440˚F. Combine flour, salt, baking powder, and butter in food processor. Add 1 tablespoon of cold water at a time until dough just begins to form. Place in bowl and cover with plastic wrap. Refrigerate for 30 minutes.
  2. Preheat oven to 440˚F. Combine flour, salt, baking powder, and butter in food processor. Add 1 tablespoon of cold water at a time until dough just begins to form. Place in bowl and cover with plastic wrap. Refrigerate for 30 minutes.
  3. While dough is chilling combine olive oil, garlic powder, onion powder, paprika, dried thyme, and salt in large bowl. Toss with mushrooms and spread on lined baking sheet. Bake for 20 minutes.
  4. While dough is chilling combine olive oil, garlic powder, onion powder, paprika, dried thyme, and salt in large bowl. Toss with mushrooms and spread on lined baking sheet. Bake for 20 minutes.
  5. Roll dough out a 13” circle then trim uneven dough around edges. You should end up with about 12” circle. Transfer to lined baking sheet. Spread ricotta in 10” circle on dough. Pour mushrooms on top and sprinkle with fresh thyme leaves. Sprinkle with salt and pepper.
  6. Roll dough out a 13” circle then trim uneven dough around edges. You should end up with about 12” circle. Transfer to lined baking sheet. Spread ricotta in 10” circle on dough. Pour mushrooms on top and sprinkle with fresh thyme leaves. Sprinkle with salt and pepper.
  7. Fold dough over onto toppings, making a 2” border of folded crust along the edges. Brush edges of dough with milk.
  8. Bake for 30-32 minutes or until mushrooms are golden brown and crust is just beginning to get some color. Cover with foil part way through baking if crust browns too quickly.
  9. Cut into 8 slices to serve.

Recipe adapted from A Couple Cooks.