September 25, 2023

Creamy Mushroom Galette

Posted on July 22, 2021 by in baked goods

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Creamy Mushroom Galette

A Creamy Mushroom Galette – oh boy, what a delicious recipe this was/is. I love mushrooms, so this galette already ticks that box, but here I have to say, the crust takes center stage. Rich, butter and very nutty.

This Creamy Mushroom Galette is filling enough to stand tall next to any protein-rich meal, like this delicious Beef and Mushroom Pie, this Smoked Mackerel and Potato Pie, or this Pork Belly Pot Pie.

What is a galette?

A galette is a shallow tart with pastry on the side and no top crust. You can fill the tart before or after baking. So in short, it is rather rustic, free-form tart, usually made with shortcrust pastry.

Roll out dough for galette

What pastries can be used to make a galette?

As I have mentioned before, I prefer using shortcrust pastry, because it can hold the filling and the galette is not soggy. Other options are:

Hot Water Pastry – ideal for heavy meat pies, as it can hold the weight of the filling as in the Beef Shin Pie.

Rough Puff Pastry – delicious and buttery, but takes time to make. The effort is worth it though. Look at the crust on this pie.

Puff Pastry – if you need a quick fix, shop-bought puff pastry is good if your filling is not too soggy and heavy. Try this Cheesy Potato Galette.

Dough for galette

What fillings can you use?

This pretty much depends on what you feel like baking. If you are inviting a few girls for a cup of tea and need to make something sweet quickly, this Peach Galette is delicious and very quick to make. How pretty are these Mini Fruit Galettes from Sally’s Baking Addiction?


Creamy Mushroom Galette

serves 6 ( as a light meal)



500 g  mushrooms (I used button mushrooms, brown mushrooms, portobello, and porcini )

45 ml / 3 T Butter

1 medium onion – finely chopped

2 ml / ½  t Salt

5 ml / 1 t  freshly ground black pepper

250 g cream cheese

A few sprigs fresh thyme

125 ml freshly grated parmesan cheese

1 egg for egg wash

Creamy Mushroom Galette

Herb Crust

625 ml / 2 ½  cups flour

15 ml / 1 T Sugar

5 ml / 5 t salt

15 ml / 1 T dry thyme

45 ml / 3 T – grated parmesan

170 g / 12 T butter, chilled and grated

90 ml / 6 T Ice water


Whisk the flour, sugar, salt, thyme and parmesan in a bowl. Use a pastry cutter, fork or your finger tips to rub butter into flour mixture, forming coarse crumbles. Add the water little-by-little and mix. Keep adding water until flour and butter are incorporated. Do not over mix. Shape the dough into a flat circle and wrap it in plastic wrap. Chill for at least 30 min in the refrigerator before using.

Make the filling

Use a wet paper towel and clean the dirt off the mushrooms. Slice them in half, the bigger ones in quarters and keep the small ones whole. Melt the butter in a pan. Add the onions and sauté for 4-5 minutes on medium heat. Once the onions are translucent, add the mushrooms and increase heat to high. Add the sprigs of thyme and cook mushrooms for 5-6 minutes until mushrooms are tender and most of the liquid has evaporated. Season with salt and pepper. Turn heat off and set aside.

To Bake

Preheat oven to 200 C. Line a baking sheet with silicon or baking paper.

On a  floured surface, roll pastry into a 35 cm circle about 5 mm thick. Transfer the pastry to the baking sheet. Make a circle mark, the size of a big plate on the pastry. You need about 4-5 cm pastry to fold over around the edges. Spread ¾ of the cream cheese on the base. You can warm it for 5 seconds in the microwave to make it easier to spread. Place all the mushrooms on the cream cheese and start folding the pastry over the mushrooms ( as per the pictures.) Bake for 20 – 25 min or until the pastry is golden brown. Before serving, scoop little bits of the remaining cream cheese on the mushrooms, followed by the grated parmesan. Serve with just a fresh green side salad.

Creamy Mushroom Galette

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