Mushroom Galette with Roasted Garlic and Thyme Recipe

mushroom galette with roasted garlic and thyme recipe

Craving a dish that’s as easy on the eyes as it is on the taste buds? Look no further than this rustic Mushroom Galette. Packed with earthy, flavorful mushrooms, fragrant roasted garlic, and a tantalizing blend of cheeses, it’s the perfect blend of comfort and sophistication. Best of all, this freeform pie is incredibly simple to make, meaning you can impress your guests without breaking a sweat. Get ready to elevate your weeknight dinners (or weekend brunches!) with this show-stopping galette.

Recipe

Mushroom Galette with Roasted Garlic and Thyme Recipe

Ingredients and Method

Mushroom Galette with Roasted Garlic and Thyme Recipe

  • 1 pastry pie crust, either homemade or good quality store bought
  • 1- ½ lbs. of cremini mushrooms, sliced and roasted
  • ½ lb. oyster mushrooms, sliced and roasted (Can use all of one kind or a mix of others)
  • 1 whole bulb of roasted garlic
  • 1 cup shredded mozzarella
  • ½ cup shredded asiago
  • 2 heaping tbl.
  • grated parmesan, plus a little extra for garnishing
    thyme sprigs
  • olive oil
  • 1 egg for egg wash

Mushroom Galette with Roasted Garlic and Thyme Recipe

  • Pre-roast your garlic ahead of time by cutting off the top portion of a whole bulb, placing it in tin foil and dowsing it with olive oil, some salt and pepper and a couple of thyme sprigs. Wrap it up and place into a 350F. oven around 30- 40 minutes or til golden and soft.
  • Pre-roast mushrooms in 400F. oven sprinkled with thyme leaves and drizzled with olive oil, roast until all the moisture is out and they start to caramelize.
  • When mushrooms are done and while the pan is still hot, squeeze and smash in the whole bulb of roasted garlic, tossing gently til incorporated, taste if salt and pepper is needed.
  • On a piece of parchment that will fit a baking sheet, roll out your pastry to around 12 inches, then place the whole thing onto a rimmed baking sheet.
  • Sprinkle the cheese mixture on the bottom of the pastry leaving an inch and a half border all around, reserve 2 tablespoons of the cheese mixture to dot on top of galette.
  • Spread the mushrooms all around the top of the cheese mixture, covering it completely.
  • Fold up the edges of the dough all around the filling.
  • Put reserved tablespoons of cheese on top of mushrooms dotting it in sections. ( it just makes it look pretty when finished).
  • Whisk egg then brush the folded up edge with it, you’ll have leftover egg for sure.
  • Sprinkle some thyme on the crust edge along with grated parmesan and black pepper.
  • Top galette with 2 or 3 sprigs of thyme and pop it into a 400F. oven for around 30 to 40 minutes or until deep golden on bottom and crust, all ovens do vary.
  • Serve warm or at room temp.
  • Enjoy!
Shopping Cart
Scroll to Top