mushroom galette recipe image

Mushroom Galette Recipe

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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 on a plate image

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 slice image

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 image

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

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  1. Can I make it in the morning and put it in the refrigerator and bake it in the afternoon.
    Thank you for reading my comment.

    1. Hi Regina! What I would actually recommend is that you assemble the galette in the morning and then place it on your baking sheet or a plate and cover with a sheet of plastic wrap. Then place this in the freezer until you’re ready to bake. It may take a few minutes longer to bake than the recipe suggests because it’s been frozen, but this is the most fresh and delicious way to enjoy it if you are making it ahead of time. Puff pastry likes to be kept in the freezer rather than the fridge. 🙂

  2. Merci beaucoup for an amazing recipe. I’m making it again for a friend’s dinner party and plan to make it using my original changes. I used a gluten free pie crust based on brown rice flour and butter because I have celiac. I used 8oz of cremini mushrooms and some sliced shallot along with the onions. My major changes were using crumbled chèvre on top, fresh ground black pepper, and a lot more fresh thyme than inculcated. Tres bonne!

    1. HI Mary Jean! Thanks so much for coming back to leave a comment! 🙂 You can assemble the tart completely, then place it on a baking sheet in the freezer for 10 minutes to freeze. Then remove it from the freezer, and place it in a freezer size ziplock bag if you can, otherwise you can just wrap it in plastic wrap and then another layer of foil. Place in the freezer and then when you’re ready to bake, simply put it directly in the oven and just expect the baking time to be a little longer since it was frozen.

  3. I’d like to make this for a bookclub with 25 people .. would everyone get to have a little (tons of other food) or should I make 2?

    1. Hi Keira! I would make two of these, and instead of pie crust, I’d use a box of Pepperidge Farms puff pastry sheets (which should contain 2 squares of puff pastry). You can follow the same steps, but instead of using the pie crust and folding the edges over, you can just leave a 1/2 inch border bare along the edges of the puff pastry and add all the same topping ingredients. This way, you can divide each pastry into 16 squares when you’re done, allowing for each person to have at least 1 square. 🙂

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