Rustic Mushroom Galette with Flaky Sour Cream Pastry and Sharp Blue Cheese: The Ultimate Savory Tart Recipe
There’s something incredibly comforting about a warm, flaky pastry, especially when it’s generously filled with savory ingredients. While traditional pies can sometimes feel daunting, a galette offers all the charm with a fraction of the fuss. This particular Mushroom Galette with Blue Cheese is a true masterpiece of rustic elegance, combining earthy mushrooms, tangy blue cheese, and a tender, flaky sour cream pastry. It’s so satisfying, you might just find yourself having pie for dinner – and feeling wonderfully virtuous about it!
Imagine a golden-brown, free-form pastry crust, lovingly folded over a rich, umami-packed mushroom filling. The key to its irresistible flavor lies in the sharp, salty tang of the blue cheese, which perfectly complements the earthy depth of the mushrooms. This creates a hearty and flavorful vegetarian tart that is perfect for any occasion, from a casual weeknight meal to an elegant holiday gathering. It’s a dish that truly speaks the language of love, especially for those of us who find joy in baking, particularly during the cooler months.
While homemade pastry dough can sometimes be seen as labor-intensive, the beauty of a galette lies in its simplicity and forgiving nature. Unlike a perfectly sculpted pie, a galette embraces imperfections, allowing for a relaxed, rustic charm. You’ll need to set aside time for preparing and chilling the dough, but the effort is minimal compared to the impressive result. Plus, the tender and flaky sour cream pastry dough can even be prepared a day or two in advance, making your entertaining stress-free. Its robust flavors and elegant presentation make it an ideal choice for holiday entertaining, as it can be served warm or at room temperature, any time of day.
What is a Galette? The Rustic French Tart Explained
A galette is a term used in French cuisine to describe various flat, round, or free-form cakes and pastries. It is essentially a rustic, free-form tart that does not require a pie dish for shaping. The name “galette” stems from the French word galet, which translates to a smooth, flat “pebble,” reflecting its often irregular, round shape.
Historically, the earliest forms of galettes were any unleavened bread or round pastry. Over time, the term evolved to specifically refer to a pastry made with dough folded over a savory or sweet filling. The beauty of a galette lies in its unpretentious charm; its free-form nature makes it incredibly forgiving for home bakers. There’s no need for perfectly crimped edges or intricate lattice work – the beauty is in its imperfect, homemade appearance.
Galettes can be wonderfully versatile, accommodating both savory and sweet fillings. From apple and berry galettes to this savory mushroom and blue cheese rendition, they offer a delightful balance of crisp pastry and flavorful ingredients. This adaptability, combined with their ease of preparation, makes them a favorite for both everyday meals and special gatherings. They are often quicker to assemble than a traditional pie, yet deliver equally impressive results.
Why You’ll Love This Mushroom Galette Recipe
If you’re looking for a show-stopping dish that’s surprisingly easy to make, this mushroom galette is for you. Here’s why it’s bound to become a favorite:
- Unbelievably Flaky Crust: Our sour cream pastry dough is a game-changer. The added fat and acid from the sour cream, along with lemon juice, work magic to tenderize the gluten, resulting in a melt-in-your-mouth texture that’s incredibly satisfying.
- Rich, Umami-Packed Filling: A blend of cremini and shiitake mushrooms creates a deep, earthy flavor. Sautéed with onions, garlic, and deglazed with sherry, the filling boasts layers of complex taste that will impress even the most discerning palates.
- Sharp Blue Cheese Kick: The blue cheese isn’t just an ingredient; it’s a flavor enhancer. Its pungent, salty, and creamy notes perfectly cut through the richness of the mushrooms, adding an exquisite tang that elevates the entire dish.
- Vegetarian Delight: This galette offers a substantial and flavorful vegetarian main course or a sophisticated side dish, proving that meat-free doesn’t mean flavor-free.
- Perfect for Entertaining: Its rustic elegance makes it ideal for dinner parties, brunches, or holiday feasts. It looks impressive but requires less precision than a traditional tart, making it a stress-free option for hosts.
- Versatile Serving: Enjoy it warm, hot, or at room temperature. It holds up beautifully, making it perfect for potlucks or as a make-ahead option.
Mushroom Galette Ingredients: A Closer Look
Each component of this galette plays a vital role in creating its incredible flavor and texture. Let’s break down what makes this recipe sing:
SOUR CREAM PASTRY: The Foundation of Flakiness
This galette begins with an absolutely irresistible sour cream pastry. Unlike traditional butter-only crusts, the addition of sour cream brings extra fat and acidity. This not only enhances the flavor with a subtle tang but also helps to tenderize the gluten in the flour, resulting in an exceptionally flaky and tender crust. The hint of fresh lemon juice further brightens the dough, making it a perfect counterpoint to the rich filling. Working with cold ingredients is key here to achieve those desired flaky layers.
CREMINI AND SHIITAKE MUSHROOMS: A Symphony of Earthy Flavors
Our star ingredients are a dynamic duo of mushrooms. Shiitake mushrooms, with their origins in China and Japan, boast a wonderfully meaty texture and a distinct, slightly smoky flavor that adds depth. Cremini mushrooms, often referred to as “baby bellas,” are simply young portobello mushrooms. They offer a firm texture and a deep, earthy taste that perfectly complements the shiitakes. This combination is not only delicious but also readily available in most grocery stores. However, feel free to experiment with other mushroom varieties like oyster, maitake, or even a mix of wild mushrooms if you prefer!
ONION AND GARLIC: The Aromatic Backbone
Finely julienned onion and minced garlic are essential for building the foundational flavor of the mushroom filling. When sautéed until softened and fragrant, they release sweet and savory notes that add heft and complexity. These aromatics also contribute to the delicious “fond” – those browned bits at the bottom of the pan – which become a treasure trove of flavor once deglazed.
SHERRY: The Secret to Depth
A generous splash of medium-dry sherry is crucial for deglazing the pan after sautéing the mushrooms and aromatics. This process not only lifts all those caramelized bits from the bottom, infusing the entire mixture with incredible flavor, but also adds a nuanced, slightly nutty, and dry richness that elevates the earthy mushrooms. If you don’t have sherry, a dry white wine or vegetable broth can be used, though the sherry provides a unique depth.
FRESH ROSEMARY AND THYME: Herbal Elegance
To further infuse the mushroom mixture with aromatic goodness, we add whole sprigs of fresh thyme and rosemary during the cooking process. These robust herbs release their essential oils and subtle peppery notes, contributing a sophisticated herbal undertone that pairs beautifully with mushrooms and blue cheese. Remember to discard the sprigs before assembling the galette, leaving just their exquisite flavor behind.
BLUE CHEESE: The Pungent Perfection
Crumbled blue cheese is the ingredient that truly makes this galette unforgettable. Its incomparable sharp, salty, and pungent tang creates a spectacular contrast with the earthy, savory mushrooms. For this recipe, an aged blue cheese like California’s Point Reyes Original Blue or an English Stilton works wonderfully, offering a creamy texture and robust flavor. A little bit goes a long way, so don’t be tempted to overdo it! If blue cheese isn’t to your liking, fear not! An aged or young goat cheese provides a delightful creamy tang, or you could opt for a sharp white cheddar, Gruyere, or even Fontina for a milder, nutty flavor.
HOW TO SERVE THIS MUSHROOM GALETTE: Versatility on a Plate
This mushroom galette perfectly embodies rustic elegance. Unlike a delicate tart or a precisely formed pie, galettes embrace their free-form nature and welcome minor imperfections, making them incredibly approachable and adaptable. While sweet fruit galettes often require some cooling time for their fillings to set, savory galettes are much more forgiving and can be served almost immediately after baking. This mushroom and blue cheese galette is delicious served piping hot, warmly comforting, or even at room temperature, making it incredibly versatile for any meal.
For an appetizer or light lunch, slice it into thin wedges and serve it alongside a crisp, vibrant green salad. Consider a shaved vegetable salad with a light vinaigrette to cut through the richness of the galette. As a more substantial main course, accompany it with a larger garden salad, perhaps with some toasted nuts or a creamy dressing. It also pairs wonderfully with a light soup, like a clear mushroom broth or a creamy tomato soup. For drinks, a dry white wine like Sauvignon Blanc or a light-bodied Pinot Noir would complement the earthy and tangy flavors beautifully. Don’t forget a garnish of fresh thyme leaves for an added touch of freshness and visual appeal!
Tips for a Perfect Mushroom Galette Every Time
Achieving a show-stopping galette is easier than you think with a few key tips:
Dough Handling is Key
- Keep it Cold: The secret to a flaky pastry is cold butter and cold liquids. Work quickly to prevent the butter from melting. If the dough gets too warm or sticky while rolling, simply pop it back into the refrigerator for 10-15 minutes to firm up.
- Don’t Overwork: Overworking the dough develops too much gluten, resulting in a tough crust. Mix just until the dough comes together, then gently knead to form a disc.
- Flour Lightly: Use just enough flour on your work surface and rolling pin to prevent sticking. Too much flour can make the crust dry.
Sautéing Mushrooms for Maximum Flavor
- Don’t Crowd the Pan: For perfectly browned, flavorful mushrooms, avoid overcrowding your skillet. Cook them in batches if necessary, allowing them enough space to release their moisture and caramelize rather than steam.
- High Heat Start: Begin with medium-high heat to help the mushrooms brown quickly.
- Deglazing Matters: Don’t skip the sherry deglazing step! Those browned bits at the bottom of the pan (the “fond”) are packed with flavor that the sherry will release back into your filling.
Assembling Your Rustic Masterpiece
- Cool Filling: Ensure your mushroom filling is at room temperature before adding it to the pastry. Hot filling can melt the butter in the dough, making it difficult to work with and affecting the flakiness.
- Even Border: Leave a consistent 1½-inch border around the edge of the dough for easy folding and a beautiful, rustic look.
- Egg Wash for Shine: Brushing the exposed pastry edges with an egg wash before baking gives the galette a beautiful golden-brown color and a lovely sheen.
Make-Ahead and Storage Instructions
This mushroom galette is perfect for planning ahead, whether you’re entertaining or simply want a delicious meal ready to go:
- Dough Ahead: The sour cream pastry dough can be prepared up to 1-2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for 10-15 minutes before rolling if it’s too firm.
- Filling Ahead: The mushroom and blue cheese filling can also be made a day in advance. Store it in an airtight container in the refrigerator. Ensure it comes to room temperature before assembling the galette.
- Leftovers: Store any leftover galette in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, place slices on a baking sheet and warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through and the crust is crisp again. Avoid microwaving, as it can make the crust soggy.
Mushroom Galette with Blue Cheese
Pin
Review
SaveSaved!
Equipment
-
Half Sheet Pan
-
Natural Parchment Paper
Ingredients
Sour Cream Pastry Dough:
- 1¼ cups (150 g) unbleached all-purpose flour fluffed, spooned, and leveled
- ½ teaspoon kosher salt
- 1 stick (½ cup; 115 g) cold unsalted butter cut into small cubes
- ¼ cup (60 g) cold full-fat sour cream
- 2 teaspoons freshly squeezed lemon juice
- ¼ cup (60 mL) ice water
Mushroom Cheese Filling:
- 1 tablespoon extra virgin olive oil
- 1 lb (16 oz) cremini (Baby Bella) mushrooms stemmed and thinly sliced
- ½ lb (8 oz) shiitake mushrooms stemmed and thinly sliced
- 1 tablespoon unsalted butter
- ½ large yellow onion finely julienned
- 2 large garlic finely minced
- 4-5 sprigs fresh thyme plus more for garnishing
- 1 sprig fresh rosemary
- ½ cup dry sherry
- kosher salt
- freshly ground black pepper
- 1½ oz aged blue cheese (or 3 oz aged goat cheese) crumbed (such as Point Reyes or Stilton)
Egg Wash:
- 1 large egg
- 1 teaspoon whole milk
Instructions
-
Prepare Dough: Whisk together the all purpose flour and salt in medium mixing bowl. Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together, until lightly coated. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
-
In a seperate bowl, whisk together the sour cream, lemon juice, and ice water. Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together. Transfer the dough and any dry bits to a lightly floured countertop. Use your hands to press and knead the dough gently until it comes together. Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1 to 2 hours – or until chilled and firm.
-
Prepare the Mushroom Filling: Heat a 12-inch stainless steel skillet over medium-high heat. Add the olive oil, followed by the mushrooms, spreading them evenly across the pan. Sauté the mushrooms, stirring every minute or so, until they’ve released their moisture, shrink down considerably, and begin to caramelize, about 4 to 6 minutes. Season lightly with salt and pepper.
-
Add the butter and allow it to melt slightly. Add the julienned onion, thyme, and rosemary sprigs. Cook, stirring frequently, until softened, about 3 to 5 minutes. Add the garic and cook for an additional minute or until fragrant.
-
Deglaze the pan with sherry, scraping any brown bits that may have formed on the bottom of the pan, and continue to cook until the liquid has cooked off and the pan is almost dry. Season mixture with salt and pepper (*be mindful of salt, as we will be adding cheese to the mushroom mixture).
-
Transfer the mushroom mixture to a sheet pan to cool, spreading it into an even layer. Allow mixture to come to room temperature before assembling the galette.
-
Make the Egg Wash: Whisk together the egg and milk in a small bowl. Set aside.
-
Assemble and Bake the Galette: As the mushroom mixture is cool, preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
-
Remove the dough from the fridge and lightly dust with flour. If it is too cold, allow it to sit at room temprature for 5 to 10 minutes before proceeding. On a floured work surface, roll into a 12-inch round. Transfer to the lined baking sheet. Note: If the dough warms too quickly or becomes sticky, chill in the refrigerator for 10 to 15 minutes before proceeding.
-
Crumble the blue cheese (or goat cheese) into a large bowl, add the cooled mushroom mixture (discard the thyme and rosemary sprigs), and stir together gently.
-
Spoon the mixture into the center of the dough, spreading it in a thick even layer, leaving a 1½ inch border on all sides. Fold and pleat the edges of the dough border over the mushrooms – leaving the center exposed. Lightly brush the edges of the dough with egg wash.
-
Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is golden brown in color. Place on cooling rack and allow to cool for 5 to 10 minutes before slicing and serving. Garnish with fresh thyme leaves, as desired. Serve hot, warm, or at room temperature.
This savory mushroom galette is more than just a recipe; it’s an invitation to embrace the joy of rustic baking and create something truly special for your loved ones. Whether you’re a seasoned baker or new to the world of pastry, its forgiving nature and incredible flavor profile make it a delightful project. So, gather your ingredients, enjoy the process, and get ready to savor every flaky, cheesy, and earthy bite of this exquisite tart!