Simple Mushroom Rosemary Galette Recipe
Looking for something simple but packed with flavor? This mushroom rosemary galette has you covered.
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 savory (or sweet!) bake everyone loves simply because they’re no fuss but look rustic and pretty. Perfectly paired with a side salad (or your vegetable of choice), this mushroom rosemary galette makes for an easy and delicious meal.
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MUSHROOM ROSEMARY GALETTE
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.
Simply roll out your four-ingredient dough, spread your softened cream cheese in the middle, top with your mushroom mixture, and bake!
How to know if your galette is done? Galettes typically bake for longer. You’re looking for a deeply golden color and a tender filling when your galette is done 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
What is a galette? Essentially, a galette is a flat pie. You use the same dough for a galette as you would for a pie, just without the pie dish. Because it bakes flat, you do have to monitor how juicy your filling is and bake it for longer, to get the perfectly crisp bake.
HOW TO MAKE A MUSHROOM ROSEMARY GALETTE
Make your all-butter crust…
Add flour and salt to a bowl and mix them together. Rub your cold butter in until you have a sand-like consistency.
Measure your water from a glass of ice water and pour it 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. Preheat your oven to 400°F while crust chills.
Sauté your mushroom filling
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 (about 5-8 minutes).
Add a little salt and pepper to season and release some additional water from your mushrooms. Slightly cook off some of that water, then add in your garlic and fresh rosemary, stir, and cook for 1-2 minutes. Remove your skillet from the heat and let the mixture cool for 5 minutes.
Assemble your savory galette…
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 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.
Bake your galette until deeply golden…
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 mushroom rosemary galette
TIPS & VARIATIONS
- I love the flavor of rosemary, but you can easily use other herbs for this galette. Sage or thyme would be delicious!
- Make sure the dough for your crust stays cold as you’re working with it. This is why we’re using cold butter and ice-cold water. If it’s a warmer day and you feel like your dough is softening quickly, pop it in the fridge for some extra time to chill and firm back up
- If you’re not a cream cheese fan or want to try something different, swap in some room temperature goat cheese! To take the flavor up further, add in another teaspoon of fresh herbs directly to the softened cheese before spreading it on your dough.
- Cook your mushrooms down to get rid of some water (but don’t make them crispy!). It might surprise some people, but mushrooms are made up of anywhere from 85%-95% water. You want to get rid of that excess water to ensure your dough cooks evenly and you don’t get a soggy bottom. The salt will help draw the water out, so don’t forget to season!
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
EQUIPMENT YOU’LL NEED
Equipment
- Baking Tray
- Parchment Paper
- Mixing Bowl
- Rolling Pin
- Frying Pan
- Measuring Cups
- Measuring Spoons
- Pastry Brush
Ingredients
- 2 cups flour
- ¾ tsp salt
- ¾ cup unsalted butter cold and cubed
- 4 tbsp cold water
- 2 tbsp olive oil
- 4 cups baby bella mushrooms sliced
- ½ shallot thinly sliced
- ½ tsp salt
- ¼ tsp pepper
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 2 oz cream cheese softened
- 1 egg
Instructions
- In a bowl, stir together your flour and salt. Add your cubed butter and rub it in until you have a sand-like consistency
- Add in your cold 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 400°F
- In a frying pan, heat your olive oil before adding in your mushrooms and shallot. Sauté 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 it 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!
