Rustic Blue Cheese & Mushroom Galette: A Flavorful Vegetarian Tart with Flaky Sour Cream Pastry
Prepare to be enchanted by this incredibly rustic and irresistibly flavorful cremini and shiitake mushroom galette. Nestled within a tender, flaky sour cream pastry dough, a rich filling of earthy mushrooms is complemented by the sharp, piquant tang of blue cheese. This homemade mushroom tart is not just a meal; it’s an experience, perfect for impressive yet effortless entertaining at any time of year.
As someone who believes that pie for dinner is a completely justifiable and often superior dining choice (remember that delightful butternut squash pie?), this savory mushroom galette elevates the concept, making it feel almost virtuous. It’s a dish that brings comfort and elegance together on a single plate, without the fuss of traditional pie making.
The magic begins with a homemade sour cream pastry crust, which is generously folded over a deeply savory blue cheese mushroom filling. As it bakes, the crust transforms into a beautiful golden brown, offering a delicate crispness that yields to a tender interior. The crumbled blue cheese melts subtly into the robust mushroom mixture, imparting a distinctive sharp, salty tang that perfectly balances the earthy depth of the mushrooms. This combination creates a hearty, rustic vegetarian tart that satisfies on every level, making it an ideal centerpiece for family dinners or a show-stopping dish for guests.
Baking is truly a labor of love, especially during the cooler months when warm, comforting aromas fill the kitchen. However, the thought of preparing traditional homemade pastry dough can sometimes feel daunting and incredibly time-intensive. This is where galettes truly shine as a fantastic and easy compromise. While you’ll still need to dedicate some time for preparing and chilling the dough—a crucial step for achieving that signature flaky texture—the free-form nature of a galette means the crust is wonderfully forgiving. There’s no need for perfectly crimped edges or precise alignment in a pie dish; its rustic charm embraces imperfections, allowing for a relaxed and enjoyable baking experience.
Beyond its simple preparation, this elegant and hearty tart offers incredible versatility. It can be served warm, straight from the oven, or at room temperature, making it suitable for any time of day and a particularly excellent choice for holiday entertaining. Imagine it as a sophisticated appetizer at a festive gathering, a delightful brunch item, or a light yet satisfying main course. Its robust flavors and appealing presentation are sure to impress your guests, leaving them wondering if you spent hours in the kitchen.
What Exactly is a Galette? The Rustic French Tart Explained
Originating from France, a galette is a versatile pastry often likened to a tart, but with a distinctive free-form, rustic appeal. Unlike its more structured cousin, the galette doesn’t require a specific pie dish or tart pan, as its edges are simply folded casually over the filling. The name itself stems from the French word “galet,” which translates to a smooth, flat “pebble,” hinting at its traditionally round and relatively flat shape.
Historically, the earliest examples of galettes referred to any unleavened bread or round, flat cake. Over centuries, the term has evolved to primarily describe a rustic, open-faced tart crafted with a simple pastry dough wrapped around a delicious, often juicy, filling. This relaxed approach to pastry making is a hallmark of the galette, making it approachable for home bakers who might shy away from more intricate pie constructions. The charm of a galette lies in its simplicity and its celebration of natural ingredients, allowing the flavors of the filling to truly shine.
Galettes offer incredible flexibility, serving as a canvas for a myriad of culinary creations. They can be wonderfully savory, like this mushroom and blue cheese rendition, or elegantly sweet, featuring fruits such as apples, berries, or stone fruits. This adaptability makes them a beloved dish across French cuisine and increasingly popular worldwide for their understated elegance and delightful flavor profiles.
Essential Ingredients for an Exceptional Mushroom Galette
Crafting a truly memorable mushroom galette begins with understanding the role each ingredient plays. Here’s a closer look at what makes this recipe sing:
SOUR CREAM PASTRY – The foundation of this galette is an unbelievably flaky, tender, and flavorful sour cream pastry. The secret to its remarkable texture lies in the addition of sour cream and a touch of lemon juice. The acid and fat from the sour cream work synergistically to tenderize the gluten in the flour, resulting in a pastry that practically melts in your mouth. This dough also imparts a subtle tang that beautifully complements the rich savory filling. For best results, ensure all your dairy ingredients and butter are very cold, which helps create distinct layers of flakiness.
CREMINI AND SHIITAKE MUSHROOMS – This recipe uses a dynamic duo of mushrooms: cremini and shiitake. Shiitake mushrooms, with their origins in China and Japan, boast a delightfully meaty texture and a distinctively earthy, slightly smoky flavor that adds depth to the filling. Cremini mushrooms, often affectionately known as “baby bellas,” are essentially younger versions of the robust portobello mushroom. They contribute a darker color and a firm, smooth cap, providing a wonderfully satisfying chew. This combination is chosen not only for its superior flavor and texture but also because both varieties are widely available at most grocery stores. However, don’t hesitate to experiment with other mushroom varieties like oyster or even wild mushrooms if you have access; adaptability is part of the galette’s charm.
ONION AND GARLIC – These aromatic powerhouses form the savory backbone of the mushroom filling. When sautéed until softened and fragrant, they add layers of essential flavor, sweetness, and heft. The delicious browned bits that form at the bottom of the pan during cooking are crucial for developing deep flavor, which is then released and integrated into the sauce through deglazing.
SHERRY – A generous splash of medium-dry sherry is key for deglazing the pan after sautéing the mushrooms and aromatics. This step not only lifts all those flavorful brown bits from the bottom of the skillet but also infuses the entire filling with a complex, nutty, and slightly sweet undertone that enhances the overall richness of the galette. The alcohol cooks off, leaving behind only its incredible essence.
FRESH ROSEMARY AND THYME – To infuse the mushroom mixture with an intense herbaceous aroma and flavor, whole sprigs of fresh thyme and rosemary are added during the cooking process. These fragrant herbs release their essential oils, permeating the mushrooms and onions. Remember to discard the woody stems just before assembling the galette, leaving only their aromatic contribution.
BLUE CHEESE – The star player that takes this galette from delicious to unforgettable is crumbled blue cheese. Added to the mushroom filling just before assembly, blue cheese introduces an incomparable salty and tangy bite that creates a magical pairing with the earthiness of the mushrooms. I personally adore a California-aged blue cheese, such as Point Reyes Original Blue, for its balanced intensity. However, an English Stilton, a French Roquefort, or any other high-quality aged blue cheese will yield fantastic results. A little goes a long way with blue cheese, so follow the measurements carefully. If blue cheese isn’t to your taste, fear not! An aged or young goat cheese makes an excellent, milder substitute, offering a creamy texture and a pleasant, subtle tang.
How to Serve This Versatile Mushroom Galette
I often think of the galette as the epitome of rustic elegance. Its charm lies in its inherent imperfections and its welcoming nature towards adaptations and personal touches. Unlike more delicate tarts or traditional pies, where aesthetic precision is often paramount, galettes celebrate their free-form, homemade character.
While a fruit galette typically benefits from a cooling period to allow its juicy filling to set, savory galettes are incredibly accommodating. This mushroom galette, in particular, can be served almost immediately after it emerges from the oven, still warm and fragrant. It also holds up beautifully and tastes equally fantastic at room temperature, making it a dream for meal prep or entertaining.
The versatility of this dish extends to its presentation and pairing options. Cut into thin, elegant slices, it transforms into a sophisticated and hearty appetizer, perfect for a cocktail party or a starter for a larger meal. As a side dish, it adds a substantial and flavorful component to any plate. For a complete and satisfying main course, pair it with a crisp, vibrant large garden salad. My personal recommendation is this refreshing shaved vegetable arugula salad, which provides a lovely contrast to the richness of the galette with its bright flavors and crunchy textures.
Consider garnishing your galette with a sprinkle of fresh thyme leaves just before serving to add an extra layer of visual appeal and aromatic freshness. Whether you’re enjoying it for a casual weeknight dinner or presenting it as a showstopper at a special occasion, this mushroom galette promises to be a delightful and satisfying culinary experience.
Mushroom Galette
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Equipment
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Half Sheet Pan
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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
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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.
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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.
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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.
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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.
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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).
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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.
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Make the Egg Wash: Whisk together the egg and milk in a small bowl. Set aside.
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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.
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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.
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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.
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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.
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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.