Simple Mushroom & Rosemary Galette Recipe

Looking for something simple but packed with flavor? This galette has you covered. The mushrooms, when they’re cooked down, offer a rich depth of flavor to each bite. Combined with the absolute droolworthiness of chopped rosemary and the perfect ooze of cream cheese, this galette is baked perfection.

I love savory bakes, and since this is basically a rosemary fan account (see my Rosemary Madeleines, Rosemary Shortbread, and Rosemary & White Chocolate Scones), I knew I needed to make a galette packed with that perfect herby flavor. Galettes are a bake everyone loves simply because they’re no fuss but look rustically pretty. Simply roll out your four-ingredient dough, spread your softened cream cheese in the middle, top with your mushroom mixture, and bake! 

Perfectly paired with a side salad (or your vegetable of choice), this mushroom and rosemary galette makes for an easy and delicious meal.

If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!

WHAT IS A GALETTE?

Essentially, a galette is a flat pie. You use the same dough and quantities for a galette as you would for a pie, just without the pie dish. The dough is rolled out as you would a pie and transferred to a parchment-lined baking sheet. From there, you add your fillings to the center, being careful to leave a few inches bare along the rim, and then fold your crust over your filling. Make sure you don’t fully enclose the filling in the pie crust. The center needs to stay open to help the galette breathe as it bakes, but you want to make sure your folded edges completely cover one spot to the next, with no cracks. Cracks lead to leaks, and leaks lead to oozing burnt filling and potentially a soggy bottom.

In my opinion, the main difference between a traditional pie and a galette is the filling. You can have a variety of fillings in a pie (or tart) that are quite wet, but will set as they bake. Since a pie is baked within a deeper dish, versus a galette baking flat on a sheet, wet fillings can cook and set more easily in a pie dish. If you fill a galette with too many wet ingredients, that’s when you’re likely to have leaks and raw pie dough on the bottom after baking.

INGREDIENTS

• Flour: Provides structure and binding to your dough
• Unsalted Butter: Brings the buttery richness and flakiness to your crust
• Water: Cold! You want your crust to stay cool as you work with it, so the butter doesn’t melt
• Olive Oil: To cook down your mushrooms
• Baby Bella Mushrooms: Give an almost meat-y flavor and add the perfect chew
• Shallot: Pairs deliciously with mushrooms to bring out that savory bite
• Salt & Pepper: A little seasoning goes a long way to make flavors pop. The salt also strengthens the gluten in your pie crust, aiding that final flaky bake
• Garlic: Balances deliciously with the mushrooms and shallots
• Rosemary: Fresh is going to give you the best flavor, but you can substitute half the amount of dry if that’s what you’re working with!
• Cream Cheese: Adds a creamy tang to the filling while providing a barrier between the mushrooms and the crust, to prevent a soggy bottom
• Egg: For a quick egg wash to help your crust get that final golden finish

HOW TO MAKE A MUSHROOM & ROSEMARY GALETTE

Make your crust by adding flour and salt to a bowl and mixing them together. Drop in your butter and use two butter knives, holding one in each hand in the shape of an “X,” and slice back and forth to cut your butter into your mixture (watch me do it here!). Do this until you have a sand-like consistency. Place a few ice cubes in a glass and fill it with water, then measure from there and pour your water into the bowl. Stir it in and begin to press the dough together with your hands.

Once you’ve formed a dough ball, place it between two large pieces of parchment paper and with a rolling pin, roll until it’s 1/8″ thick. Check to make sure your dough is an even thickness throughout, lightly rolling out any spots where it seems thicker. When ready, carefully pull back the top sheet of parchment paper, lay it back on the dough, flip the dough over, peel off the other side of parchment paper, lay it back on top, and place your rolled out crust in the fridge for at least 15 minutes to chill, while you make your filling.

Get your oven hot by preheating it to 400°F. Grab a skillet and heat your olive oil over medium-high heat before adding in your shallot and mushrooms. You want to cook down your mushrooms, getting rid of any excess water, until they have a nice color on them; this should take 5-8 minutes. Add a little salt and pepper to season and release some additional water from your mushrooms. You want to slightly cook off some of that water. Add in your garlic and fresh rosemary, stir, and cook for 1-2 minutes more until you can smell all the yummy scents. Remove your skillet from the heat and let the mixture cool for 5 minutes.

Take your chilled crust out of the fridge and place it on a baking tray. Don’t worry if the edges go over the side of the tray, we’ll fold them over later. Remove the top piece of parchment paper and set it aside. In the center of your dough, leaving about an inch of space from the edge, spread your softened cream cheese. It’s important that it’s soft so that it spreads easily!

Place your mushroom and shallot mixture evenly over the top of the cream cheese. Then fold one edge of your dough in, over the filling, but leaving the center open. Work your way around in a circle, slightly overlapping one fold onto the last, so you don’t leave any gaps. If your dough cracks a little as you fold it, just pinch it together to seal it back up.

Crack your egg into a bowl with a splash of water or milk and whisk until combined. Then use a pastry brush to brush the top of your crust with the egg wash. This will give you that beautiful, golden finish! Bake your galette for 40-45 minutes until golden brown. Let it sit on the tray for 5-10 minutes before cutting and enjoy!

3 reasons you’ll love this galette

MAKING AHEAD & STORING

You can prep your pie crust, wrap it, and store it in the fridge for up to 2-3 days or in the freezer for up to 3 months! Just flatten it into a disc, instead of rolling it out completely, before wrapping and storing.

Once baked, the galette will keep in an airtight container in the fridge for up to four days!

MORE MUSHROOM RECIPES

Mushroom lover? Try my simple Mushroom & Goat Cheese Quiche for an easy breakfast or brunch that’s packed with flavor. For something a little more hearty, this Spinach & Mushroom Chicken Pot Pie is a favorite and filled with all the savory goodness we know and love, plus a nutrient-packed twist.

Simple Mushroom & Rosemary Galette Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Servings 6

Course Dinner, Lunch

Cuisine American, French

Looking for something simple but packed with flavor? This galette has you covered. The mushrooms when they cook down offer a rich depth of flavor to each bite, combined with the absolute droolworthiness of chopped rosemary, and the perfect ooze of cream cheese that bakes to perfection.

Perfectly paired with a side salad (or your vegetable of choice) this mushroom and rosemary galette makes for an easy and delicious meal.

Equipment

• Baking Tray
• Parchment Paper
• Mixing Bowl
• Food Processor or Knives
• Rolling Pin
• Skillet
• Measuring Cups
• Measuring Spoons
• Fork
• Pastry Brush

Ingredients

CRUST

• 2 cups flour
• ¾ tsp salt
• ¾ cup unsalted butter cold and cubed
• 4-5 tbsp cold water

FILLING

• 2 tbsp olive oil
• 4 cups of baby bella mushrooms sliced
• ½ shallot thinly sliced
• ½ tsp salt
• ¼ tsp pepper
• 4 cloves garlic minced
• 1 tablespoon fresh rosemary chopped
• 2 oz cream cheese softened
• 1 egg

Instructions

• In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency
• Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball. See notes below if you have a food processor!
• Place your dough ball between two large pieces of parchment paper, and roll to ⅛” thickness – making sure your dough is an even thickness throughout.
• Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
• Cover your dough with the other piece of parchment paper and place your flat crust in the fridge for 15 minutes while you make your filling
• Preheat your oven to 400F
• In a skillet, heat your olive oil before adding in your mushrooms and shallot. Sautee over medium-high heat for 5-8 minutes until your mushrooms have cooked down slightly and have a nice color on them. Add in your salt and pepper and cook down a little more. The salt will help some of the liquid release from the mushrooms, which you’ll want to cook off slightly so you don’t have a soggy crust!
• Add in your garlic and fresh rosemary, stir, and cook 1-2 more minutes until fragrant Remove from heat and let cool for about 5 minutes
• Take your rolled crust from the fridge and place flat on a baking tray (it’s ok if the edges go over the side of the baking tray, you’ll fold them in later) and remove the top layer of parchment paper
• Spread your cream cheese into a thin layer in the center of your dough, leaving about an inch of space from the edge
• Top with your mushroom mixture, spreading out evenly, before carefully folding your crust over the edge of your mushrooms, leaving the middle open. As you fold it in, work in a circle to fold one section over the next so you don’t have any gaps. If your dough cracks a little, just pinch it together
• In a bowl, whisk together your egg and a splash of milk or water until combined. Brush the top and side of your crust with your egg wash
• Bake for 40-45 minutes until golden brown
• Enjoy!

Video

https://www.instagram.com/p/DCMsXcsPKZR/

Notes

If you have a food processor, pulse together your flour and salt before adding in your cubed cold butter. Pulse until combined and then add in your cold water and give a few more pulses. Pour into a large bowl and press the dough together with your hands to form a ball. Ever since I started using my food processor for dough making, I rarely go back to doing it manually as it saves so much time!

If you need to add more water to your dough, do it one tablespoon at a time. Four tablespoons should be enough, you might just need to press and squeeze it together a little more. You want the dough to be on the dryer side versus too wet.

This crust has a lot of butter, it’s crucial that you place it in the fridge before you assemble and bake it so you don’t risk your butter melting out of your crust as soon as it hits the oven.

Make sure your dough is no thicker than ⅛”, if it’s too thick it will be overwhelming and likely won’t bake properly in the time allotted. Also, be sure not to roll it too thin or it will be harder to handle and will likely burn