Mushroom & Rosemary Galette
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.
I love a savory bake and since this is basically a rosemary fan account (see my Rosemary Madeleines, Rosemary Shortbread, and/or my Rosemary & White Chocolate Scones), I knew I needed to make a galette packed with that perfect herby flavor. Galettes are that bake everyone loves simply because it’s no fuss but looks so rustically pretty. You simply roll your four-ingredient dough out, 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.
WHAT IS A GALETTE?
(sorry, extra details coming soon with a website update – full recipe available at the bottom!)
How to know if your galette is done? (sorry, extra details coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, extra details coming soon with a website update – full recipe available at the bottom!)
(sorry, extra details coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE A MUSHROOM & ROSEMARY GALETTE
(sorry, extra details coming soon with a website update – full recipe available at the bottom!)
3 reasons you’ll love this galette
TIPS & VARIATIONS
- (sorry, extra details coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
(sorry, extra details coming soon with a website update – full recipe available at the bottom!)
MORE MUSHROOM RECIPES
(sorry, extra details coming soon with a website update – full recipe available at the bottom!)
Equipment
- Baking Tray
- Parchment Paper
- Mixing Bowl
- Food Processor or Knives
- Rolling Pin
- Skillet
- Measuring Cups
- Measuring Spoons
- Fork
- Pastry Brush
Ingredients
- 2 cups flour
- 3/4 tsp salt
- 3/4 cup unsalted butter cold and cubed
- 4-5 tbsp cold water
- 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!
