Earthy mushrooms, aromatic herbs, and melty cheese come together in this rustic yet elegant galette. Wrapped in a golden, flaky sour cream pastry, it’s a show-stopping dish that’s easier to make than it looks. Whether you serve it as a brunch centerpiece, a cozy dinner, or part of a weekend spread, this Mushroom & Cheese Galette is guaranteed to impress.
Perfect for Entertaining or Everyday Comfort
This Mushroom & Cheese Galette strikes a perfect balance between comfort and sophistication. The rich, savoury filling pairs beautifully with the tangy, tender crust, while cherry tomatoes add a burst of brightness. It’s a versatile recipe that works just as well for a casual lunch as it does for entertaining guests.
A Rustic Tart with Elegant Flair
Whether you serve it as a brunch centerpiece, a cozy dinner, or part of a weekend spread, this Mushroom & Cheese Galette is guaranteed to impress.
Equipment
- Baking tray lined with baking paper
Ingredients
Pastry:
- 175g flour
- 1 tsp sea salt flakes
- 120g cold butter cut in small cubes
- 70g sour cream
- 2 tsp freshly squeezed lemon juice
- 60ml ice cold water
Mushroom filling:
- 2 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic finely minced
- 4-5 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 500g mixed cultivated mushrooms sliced
- 150g grated Havarti or Gruyère cheese
- handful cherry tomatoes sliced in half
- salt and pepper to taste
- 1 egg beaten, with a splash of milk for egg wash
Instructions
For the pastry:
- Pulse flour and salt together in a food processor to mix.Add the butter cubes and pulse until mixture resembles wet sand.Whisk together sour cream and lemon juice, add and pulse.Slowly drizzle in just enough ice water until a soft dough is formed.Knead dough into a ball and then flatten into a disk.Wrap very well in cling film and refrigerate for at least an hour.
For the mushroom filling:
- Heat olive oil in a large frying pan.Fry the onion until golden brown and beginning to caramelize. Add the garlic, thyme and rosemary. Cook until fragrant.Add the mushrooms and cook until golden brown. Season well.Remove mushrooms from the heat and turn out onto a chopping board to cool.Discard herb stems.
Preheat oven to 200˚C.
- On a lightly floured surface, roll out cold, rested pastry into a large 30cm circle.Transfer onto a baking tray lined with baking paper.
- Sprinkle a little cheese over the base of the pastry.Toss the remaining cheese with the cooled mushrooms.
- Fold the border up and over the filling, pleating along the way to seal the border.Place cherry tomatoes around the mushroom filling and sprinkle with a little salt.
- Egg wash the pastry and season. For extra points sprinkle a little cheese on the pastry edges.
- Bake in the oven for 45-50 minutes until the pastry is cooked through and deeply golden brown.
