I love this Mushroom Galette because it’s both elegant and easy to make. The crust turns out beautifully golden and crisp, while the filling brings together the earthy, sweet, and herbal notes that make it irresistible. It’s a dish that feels cozy yet impressive enough for guests. I also like that it works equally well as a vegetarian main course, a light lunch, or a side dish for dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Pie Crust: 2 cups all-purpose flour (280 g) 1/4 teaspoon salt 1 stick unsalted butter, cold and diced 3 tablespoons cold water
For the Filling: 2 tablespoons extra virgin olive oil 1 small onion, finely diced 1 cup red bell pepper, finely diced 6 cups button mushrooms, thinly sliced 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 teaspoon dried thyme 1/2 cup water Fresh parsley, a handful, finely chopped 1/2 cup cottage cheese
Directions
I start by preheating the oven to 375°F (190°C). Then I prepare the crust by mixing the flour and salt in a bowl and cutting in the cold, diced butter until it resembles coarse crumbs. I slowly add the cold water until the dough forms, then wrap it in plastic and refrigerate for about 30 minutes.
While the dough chills, I heat olive oil in a skillet over medium heat and sauté the onions and red bell pepper until they soften. I add the mushrooms along with salt, pepper, and thyme, cooking until the mushrooms release their moisture and it evaporates. I pour in the water and let it simmer until slightly thickened, then stir in the chopped parsley and take it off the heat.
Next, I roll the chilled dough out on a lightly floured surface into a rough 12-inch circle and transfer it to a parchment-lined baking sheet. I spread the mushroom mixture over the dough, leaving a 2-inch border. I dollop cottage cheese evenly over the filling and fold the edges of the dough over to create a rustic galette shape.
I bake it for 35–40 minutes, until the crust turns golden and crisp. After removing it from the oven, I let it cool slightly before slicing and serving.
Servings and Timing
This recipe serves 6 people and takes about 1 hour and 15 minutes total, including prep, chilling, and baking time.
Variations
I sometimes mix different mushroom varieties like cremini or shiitake with button mushrooms for a deeper, more complex flavor. If I want a creamier filling, I substitute the cottage cheese with ricotta. For a fresh twist, I might use chives or basil instead of parsley. I also like adding a sprinkle of grated Parmesan or a drizzle of truffle oil before baking for extra richness.
Storage/Reheating
I store any leftover galette in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in a 350°F (175°C) oven for about 10–12 minutes until the crust crisps up again. I avoid microwaving it because the crust can turn soggy. The galette also tastes great at room temperature.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it wrapped in the refrigerator until I’m ready to roll it out.
Can I freeze the galette?
Absolutely. I freeze it after baking, wrap it tightly, and reheat it in the oven directly from frozen at 350°F (175°C) for about 20 minutes.
Can I use store-bought pie crust?
Yes, a store-bought crust works fine when I’m short on time, though the homemade version gives the best flavor and texture.
What type of mushrooms works best?
I usually use button mushrooms, but mixing them with cremini or shiitake mushrooms adds more depth and umami.
Can I make it vegan?
Yes, I replace butter with vegan butter and cottage cheese with a plant-based alternative like tofu ricotta.
How do I prevent the crust from getting soggy?
I make sure the mushroom mixture isn’t watery before assembling, and I bake the galette on the lower oven rack for even heat.
Can I serve this cold?
Yes, I often enjoy it at room temperature—it’s delicious and perfect for picnics or light lunches.
What can I serve with this galette?
I like pairing it with a green salad, roasted vegetables, or a light soup.
Can I add cheese on top?
Yes, I sometimes sprinkle a bit of grated Gruyère or Parmesan on top before baking for extra flavor.
Can I use puff pastry instead of pie dough?
Definitely. Puff pastry creates a flakier, lighter crust and saves prep time if I want a quicker version.
Conclusion
I love how this Mushroom Galette brings together simple ingredients to create something so flavorful and comforting. The buttery crust, savory mushrooms, and creamy cottage cheese make it a perfect dish for any occasion. Whether served warm or at room temperature, it’s always a beautiful centerpiece on my table.
A rustic Mushroom Galette featuring a flaky, buttery crust filled with sautéed mushrooms, red bell peppers, herbs, and creamy cottage cheese for a rich and satisfying vegetarian dish.
Ingredients
2 cups all-purpose flour (280 g)
1/4 teaspoon salt
1 stick unsalted butter, cold and diced
3 tablespoons cold water
2 tablespoons extra virgin olive oil
1 small onion, finely diced
1 cup red bell pepper, finely diced
6 cups button mushrooms, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon dried thyme
1/2 cup water
Fresh parsley, a handful, finely chopped
1/2 cup cottage cheese
Instructions
Preheat the oven to 375°F (190°C).
In a bowl, mix flour and salt. Cut in the cold, diced butter until the mixture resembles coarse crumbs.
Add cold water gradually until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion and red bell pepper until softened.
Add mushrooms, salt, pepper, and thyme. Cook until mushrooms release their moisture and it evaporates.
Pour in 1/2 cup water and simmer until slightly thickened. Stir in chopped parsley and remove from heat.
Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.
Spread the mushroom mixture over the dough, leaving a 2-inch border. Dollop cottage cheese evenly over the filling.
Fold the edges of the dough over the filling to form a rustic galette.
Bake for 35–40 minutes, or until the crust is golden and crisp.
Cool slightly before slicing and serving.
Notes
Mix mushroom varieties like cremini or shiitake for added depth.
Substitute ricotta for cottage cheese for a creamier filling.
Add grated Parmesan or a drizzle of truffle oil before baking for extra flavor.
Store leftovers in the fridge for up to 3 days; reheat in the oven to keep the crust crisp.
Freeze after baking and reheat at 350°F (175°C) for 20 minutes.
