Mushroom & Rosemary Galette
Simple and packed with flavor this beauty packs a flavor punch
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.
Yields: 1 galette, approx. 6 servings
Ingredients:
CRUST
2 cups flour
3/4 tsp salt
3/4 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
Directions:
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!
If you love this recipe, please leave a comment below and tag @accentgolden in your posts on social!
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 bake it so you don’t risk your butter melting out of your crust as soon as it hits the oven.
For the blind bake, I use uncooked rice as I feel it fits in all the nooks and crannies best. Once the rice cools completely after the bake, you can store it in a container and reuse it for your next bake! You can’t cook it as rice after this but you can use it on repeat for baking!
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
