Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (2024)

If you love mushroom recipes, you’ll love this mushroom galette recipe. Made with flaky pie crust, a mixture of cheeses, and a delicious combination of caramelized onions and mushrooms, this savory mushroom tart is the perfect meal or appetizer!

Mushroom Galette Recipe

If you’ve never heard of a galette, it’s essentially a rustic pie or tart. On the blog, I’ve shared recipes for an apple galette and strawberry galette, which are both dessert galettes.

Today, I’m sharing this recipe for a savory galette, which is basically a mushroom tart.

If you’ve ever made a French onion tart, it’s not too different from that.

Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (1)

For this mushroom galette recipe, you’ll need pie dough for the pastry aspect.

You can make your homemade pie crust or simply use a sheet of store-bought pie dough.

Once you’ve got the pie crust ready to go, you’ll spread a layer of ricotta cheese over the crust, then top it with some grated parmesan for extra flavor.

The cheese is then topped with sautéed mushrooms and caramelized onions before all of the filling is topped with gruyere cheese.

The great thing about a galette is that it’s incredibly versatile. You can use all kinds of vegetables and cheeses to make a galette, so if you’re not a fan of mushrooms or you’re not a fan of gruyere, you can swap them out.

You could pile on sautéed veggies like zucchini, tomato, and bell pepper for a rustic summer version.

Or, turn this into a meat lover’s delight by incorporating ham or sausage.

If you are a fan of mushrooms, however, you are going to love the version shared here today, just as it is!

Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (2)

The combination of mushrooms with onions is divine. Anytime I make this for a gathering with friends, I always get people asking me for the recipe.

You can also enjoy this mushroom galette as a meal with a glass of crisp, white wine.

To serve the galette, simply cut it up into pizza-like slices. If you’re serving it as an appetizer, you’ll want to cut them into smaller slices.

If you’re serving it as a meal, you can afford to be more generous with your portions.

You can also prep this galette and freeze it for baking later. If you decide to make ahead and freeze, just be sure to increase the duration in which you bake the tart as it will likely need more time to bake through.

Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (3)

Mushroom Galette Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.


  • 1 sheet of pie dough
  • 1/3 cup whole milk ricotta
  • 6 oz. crimini mushrooms, cut into slices
  • 1/4 of a jumbo white onion, cut into thin crescent-shaped slices
  • 1.5 oz gruyere cheese, shredded
  • parmesan cheese, for grating as a garnish
  • pinch of salt and freshly ground pepper
  • pinch of nutmeg
  • 1 egg, separated into white and yolk
  • olive oil
  • 1 sprig of thyme


  1. Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
  2. Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
  3. Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
  4. Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
  5. Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
  6. Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
  7. Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
  8. Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.
Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 292Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 79mgSodium: 275mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 7g

Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (2024)


What is the difference between a pie crust and a galette? ›

The difference is in the preparation: while a traditional pie crust is pressed into the bottom and sides of a pie plate and crimped along the edges in a decorative fashion, a galette crust is rolled out, topped with filling, and then folded over itself in a round shape and placed on a baking sheet.

How do you roll galette dough? ›

Make sure not to overload your galette, otherwise the crust will break under the weight of the filling. Leave about a 1 1/2-inch border of dough around the outside. Work your way around the circle, folding sections of dough inward. Overlap the sections as you go so filling won't leak out during cooking.

How do you keep the bottom of galette from getting soggy? ›

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

How do I keep my bottom crust from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

What is the difference between tart dough and galette dough? ›

In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for crostatas and galettes. But, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.

How wet should galette dough be? ›

Moisture can be somewhat problematic when making pie or galette dough. Most recipes suggest adding a little water up to (but maybe less or more than) a specified amount until the dough "forms a cohesive mass".

Why does butter leak out of pie crust? ›

You always want to bake your pie crust at 350F (177C) or higher, if the oven is not hot enough, the butter will just leak out and the crust will shrivel up.

What are the three different types of galette? ›

For this recipe, we use puff pastry to keep things super easy! What are the three different types of galette? The three most common types of galette are galette Breton, galette de rois, and fruit galette.

What is the base of the galette? ›

The website defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust."

Why do French people eat galette? ›

Well, the tradition of Galette des Rois began some 700 to 800 years ago in France, in the 14th century. The tradition is to have this cake on the 12th day of Christmas, i.e., January 6th. However, it is enjoyed throughout January with friends and family. Galette des Rois is eaten to celebrate the Biblical Epiphany.

Why is it called a galette? ›

The word 'galette' comes from the Norman word 'gale', meaning flat cake, and is often used in French cuisine to talk about cakes that don't require a tin, although it can also refer to round, flat cakes and the cheesy Breton galettes described below.


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