Mushroom Galette

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What is a Galette?

The Galette (pronounced as guh-let) originates from France, and is derived from the French word galet which means a small pebble. Although a galette does not look like a pebble in any way, it’s rough and rustic appearance does match a stone.

So what is a galette? A galette is just a simple free-from pie or tart filled with either a savory or sweet filling. One of the best things about a galette is that you don't have to be particularly neat and you don't need a special baking pan to make this recipe! The galette is a rustic tart, hence does not need to look perfect in a certain way. To shape it, you simply fold the buttery crust edges over themselves to hold all the filling.

Filled with fresh rosemary, thyme, mushrooms and buttery onions, with creamy ricotta, this savory galette is a great recipe for every season! You can enjoy it for lunch, dinner or reheat for breakfast the following morning.

What other ingredients can I use to fill the galette?

Galettes usually have a sweet or savory filling. Apart from mushrooms, the savory filling might include cherry tomatoes, zucchini, asparagus, leek, potato, butternut squash and artichokes.

Some popular sweet fillings include berries, apple, peach, plum, figs, pecan, apricot and rhubarb. You can simply mix two or three of your favourite toppings to make an incredible galette.

How can I get the crust to be perfect?

The secret behind a perfect crust is completely dependent on how you made your dough. The butter needs to be firm and when mixing it with the flour, it shouldn’t melt. If the butter used is at room temperature, your crust is not going to be perfect. Additionally, if you are not using ice-cold water to make the dough, it might not result in the desired texture. Another way to ensure a perfect crust is to let the dough rest for at least an hour in the fridge or even overnight before rolling it out and filling it in.

Can I use other types of cheese?

Absolutely! You can use Cheddar, Mozzarella, Gruyère, Parmesan, Feta, Gorgonzola, Cottage Cheese or Cream Cheese.

Add two or three tablespoons of cream to your filling if you are using dried cheese, to add more moisture. Since the recipe is already using ricotta and goat’s cheese, both of which have a lot of moisture, there isn’t a need to add cream.

Which mushrooms can I use?

The choice is up to you! You can use any mushrooms you like including chestnut, shitake, portobello, wild mushrooms or anything else. Feel free to mix and match as many different types of mushrooms as you want! Different mushrooms have slightly different tastes hence, mixing them together will give the galette more depth. However, whichever mushrooms you plan to use, don’t forget to give them a quick rinse under water to remove all the dirt.

If you don’t have access to different types of mushrooms, you can make this galette with a single type of mushroom too!

Can I use whole wheat flour to make this galette more healthy?

Although I haven’t tried substituting my recipe with whole wheat flour, I’m certain you can easily replace the all purpose flour with whole wheat flour. However, remember that wheat flour is slightly darker hence will result in a slightly different colour when the galette is baked.

Can I use a readymade puff pastry to make the crust?

Unfortunately ready made puff pastry sheets available in the supermarket have a completely different texture to that of a galette. Puff pastry sheets are flaky and have paper-thin layers that will puff up in the oven. A galette doesn’t have any layers and does not puff like a pastry sheet. Hence, you can’t use puff pastry sheets to make a galette.

How do I serve the galette?

To serve the galette, simply cut it up into pizza-like slices. Serve the galette warm on it’s own or with a bowl of fresh salad for lunch or dinner. If you have leftovers, make sure to reheat it before eating it!

Can I make the mushroom galette in advance and store it?

Absolutely! You can make the dough up to two days in advance before filling it with mushrooms! Once you’ve filled the galette with mushrooms, you can freeze the whole galette until you’re ready to bake it! However, remember to increase the duration in which you bake the galette as it will need more time to bake though. Once baked, ensure you finish it within a day or two!

Any substitute for the ingredients mentioned?

There are no substitute ingredients for making the dough however, you can be quite flexible with the galette fillings.

You can replace chestnut mushrooms with other types of mushrooms.
You can substitute ricotta and goat’s cheese with other types of cheese.
You can use dried herbs instead of fresh herbs. You can use parsley, oregano or any other herb of your choice if you don’t have access to thyme and rosemary.

Any cooking tips for this recipe?

Ensure the butter is chilled and firm before making the dough.
When incorporating the flour and butter, make sure not to use pressure as you don’t want the butter to melt.
Make sure that the dough is brought to room temperature before rolling it out.
Spread the filling evenly on the galette before folding the edges.