Easy Mushroom Galette Recipe | The Modern Proper (2024)

Galette for Dinner, a Dream Come True.

Our favorite types of dishes are the kind that hit the spot any time of the day, like this savory mushroom galette. Serve it with a simply dressed green salad for lunch or dinner, and enjoy it again the next morning, warmed up with your coffee for a rich, umami-laden breakfast. Anytime you enjoy it, we know you’re gonna love it!

What Is a Galette?

The word galette comes from the French word galet means a small pebble, like a smooth river stone. However, the kind of galette you eat is only stone-like in appearance—a bit like a paving stone. A galette is a free-form, single crust “tart” with either a savory or sweet filling. One of the reasons we love galettes is that it requires no special pie dish or tart pan. You simply fold the buttery galette crust edges over themselves to hold in all the filling. And if you’re curious how to pronounce galette, it’s just guh-let—easy enough, right?

How to Make a Galette?

Making galettes is no more difficult or time consuming that baking a pie—if you know how to make a pie, you know how to cook galettes. And if you don’t know how to make a pie, fear not! We’ll walk you through it.

  • Begin by making a galette crust! Whisk together your dry galette dough ingredients, cut in the cold butter, add a sprinkling of ice water and chill your galette dough.
  • Mix together the mushroom pastry filling. Wash, slice and sauté the savory wild mushroom and onion filling.
  • Roll the chilled dough into a big circle. Slather the middle of the circle with crème fraîche, leaving room at the edges of your pastry crust to fold up the crust into a tart.
  • Mound the cooked mushrooms on top of the crème fraîche, and sprinkle with Gruyère cheese and fresh herbs. Carefully fold up the edges, and pop that beautiful mushroom tart appetizer in the oven.

What Are Wild Mushrooms?

Many originally “wild” mushrooms are no longer truly wild—as in foraged by hand in a drizzly forest—instead, they are farmed. There’s nothing wrong with using easy-to-find, store-bought mushrooms, like cremini or even button mushrooms, for this mushroom galette, but we think it tastes extra delicious when you use edible wild mushrooms like chanterelles, morels, or even lobster mushrooms. If you’re not a forager yourself, you can often find truly wild, foraged types of wild mushrooms at your local specialty grocery store or farmers market. They’re a seasonal product, so availability can vary—but eating with the season is half the fun, right?

How to Clean Mushrooms

To wash or not to wash your mushrooms, that is the question. Some cooks choose not to wash their fungi because they’re worried that mushrooms—which already release quite a lot of water when they encounter a hot pan— might absorb even more water during the washing process, and then taste bland after being cooked. For years, cookbooks and chefs advised people to wipe down their ‘shrooms with a damp paper towel or mushroom brush to remove all the dirt rather than rinsing them. However, that was a really, really tedious task, and so we’re thrilled to share that new recommendations (thank you, Cook’s Illustrated and Mark Bittman) state that a quick rinse under water—don’t soak them, though— is actually just fine and doesn’t result in watery, bland mushrooms after all... So! Go ahead and give those mushrooms a quick rinse. No harm no foul.

Tools You’ll Need To Make This Savory Galette:

Other Wild Mushroom Recipes You Are Going To Love:

Once you’ve made this mushroom galette recipe, here are a few more mushroom dishes to try:

  • Wild Mushroom Risotto is oh so cozy.
  • For the soup lovers: Wild Mushroom Chowder with Bacon and Leeks or Hungarian Mushroom Soup
  • Rigatoni with Mushroom Sauce is a pasta lovers dream.
  • And in case that’s not enough, here are our 20 Best Mushroom Recipes to indulge in.

So You Foraged the Forest (or Grocery Store) For Mushrooms, Now What?

We hope that this wild mushroom recipe was a hit in your home. Snap a photo of your finished mushroom galette, and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Easy Mushroom Galette Recipe | The Modern Proper (2024)


How do you keep the bottom of galette from getting soggy? ›

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

What are the ingredients for a galette? ›

Image of What are the ingredients for a galette?
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures.

Can you make galette the night before? ›

Can you make a galette ahead of time? Yes! You can make the filling and dough and chill it in the refrigerator overnight, then assemble the galette the next day when you're ready to bake it.

Is a galette crust the same as a pie crust? ›

A galette, if you're unfamiliar, is a kind of open-faced, freeform pie. The dough for the crust is the same as a traditional pie, but the structure of the dessert is different.

How do you keep a bottom pie crust crispy? ›

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

What is the base of the galette? ›

The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust."

What are the tips for galettes? ›

For an extra pop of flavor and texture, coat the bottom of the galette with semolina flour, crushed cookies, or breadcrumbs before adding the filling. Add about a quarter cup as a base layer before adding the fruit. The crumbs will soak up the juices from the filling, so the bottom of the crust stays protected.

What is the charm in the galette? ›

The galette itself is simple: puff pastry covering a disc of damp frangipane, hidden within which is a china bean or charm; the person who gets this charm becomes king for the day and is crowned with the gold-paper crown which comes automatically with the cake as sold in French pâtisseries.

Why do French people eat galette? ›

Well, the tradition of Galette des Rois began some 700 to 800 years ago in France, in the 14th century. The tradition is to have this cake on the 12th day of Christmas, i.e., January 6th. However, it is enjoyed throughout January with friends and family. Galette des Rois is eaten to celebrate the Biblical Epiphany.

Why is my galette soggy? ›

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes. Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

How do you roll galette dough? ›

Leave about a 1 1/2-inch border of dough around the outside. Work your way around the circle, folding sections of dough inward. Overlap the sections as you go so filling won't leak out during cooking. Don't worry too much about perfection here.

How do you flip a galette? ›

Instead, try the sheet pan flip: Once the galette is browned on the bottom, slide it onto a sheet pan. Cover the galette with the skillet, then, holding the handle with one hand and the bottom of the sheet pan with the other, flip the whole thing so the galette lands back in the skillet, browned side up.

What is a fève in a galette? ›

Serving Traditions

The “king” is represented by the fève, once a fava bean, now a porcelain or plastic figurine, hidden inside the cake. The person who discovers the fève in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake.

How wet should galette dough be? ›

Moisture can be somewhat problematic when making pie or galette dough. Most recipes suggest adding a little water up to (but maybe less or more than) a specified amount until the dough "forms a cohesive mass".

What is the Italian version of galette? ›

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

What causes soggy bottom crust? ›

Pie crust gets light, flaky and crisp when the heat of the oven melts the little nubs of fat inside the crust quickly and so that they form steam that puffs the crust up. You want that process to happen quickly so that the crust sets before the filling has much of a chance to seep in and make things soggy.

Should you brush bottom of pie crust with egg? ›

An Egg or Cream Wash

An egg wash will give your pie crust a glossy finish. A cream wash will give your pie crust more of a semi-golden, matte-like finish. Skipping a wash altogether can leave your crust looking stark.

How to prevent wetting of the bottom crust of the bake products? ›

* Suggestions to prevent soaked lower crust
  1. Brush crust with slightly beaten egg white and bake at high temperature for a few minutes to coagulate egg white.
  2. Use a filling with a high egg-to-milk ratio.
  3. Preheat milk for filling.
  4. Chill pie crust for 1 hour before filling.

Why are my butter tarts soggy on the bottom? ›

If your butter tarts unfortunately turn out too soggy, it's likely your filling was too watered down or your pastry was rolled too thin. Next time, make sure your pastry is only rolled out to a 1/4-inch-thickness.


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