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 image

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.

If you are a fan of mushrooms, however, you are going to love this version.

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: 8
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

17 thoughts on “Mushroom Galette Recipe”

  1. Is this served warm or at room temperature? I’ve seen other recipes that caution you from cutting or serving immediately.

    • If you let the pastry rest for a bit (about 10 minutes) before serving, it will make the pastry easier to cut. You can serve this either warm or room temperature. 🙂

  2. Delicious! I tweaked this with added spinach and three different mushrooms, roasted garlic and more thyme. Added some basalmic and worcestershire to the mix and yum! I used additional Asiago and another cheese.
    Will make this again!

  3. This is the first time I’ve ever left a comment on a cooking blog! This is so tasty, I made it twice in one week!

    Full disclosure though, I could only find puff pastry at the supermarket but it worked out really well! Second time around I added a clove of garlic and a little Marsala wine to the cooking mushroom/onion mixture.

    • Hi Kat! Thanks so much for taking the time to leave a comment – it means so much! I’m so glad you enjoyed the recipe. Love the twist with marsala <3

  4. This was delish! Made it with mixed exotic mushrooms and crimini. Be sure to really caramelize the onions. This will go on my list of “keepers”.
    Ami in Spain

  5. Hi, Beeta. I’ve made this recipe several times and it’s superb. However, one little point. In the list of ingredients you mention a pinch of nutmeg, but I’ve read the instructions through several times but I can’t see any mention of where or when to add the nutmeg. Am I missing something or is this a glitch in the typing?
    Best wishes for Christmas and a happy, healthy and prosperous New Year.
    Bill Bray

    • Hi Bill! Thanks so much for catching that. I just updated the recipe card…the nutmeg should be added with the pinch of salt and pepper to the ricotta cheese that’s spread out onto the pastry. 🙂 Happy happy holidays to you too! <3

      • Thank you, Beeta, I’ve missed talking to everybody, but the decision was yours to make. Galette – I made it again tonight and it was delicious. Thank you and I wish uou all the happiness in the world.

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