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Wild Mushroom Galettes

Wild Mushroom Galettes

Rustic Wild Mushroom Galettes — Free-Form Pastry with Forest Flavors

These rustic tarts celebrate the earthy richness of wild mushrooms nestled in creamy ricotta and wrapped in buttery, golden pastry. The free-form shape means no fussing with tart pans — just roll, fill, and fold for an impressive dish that looks like it came from a French countryside bakery.

FrenchDinnerAppetizerComfort FoodDate NightBakingFallWinter
Prep45 min
Cook35 min
Total1 hr 20 min
Servings6
Difficultymedium

Nutrition

fat26g
carbs28g
protein12g
calories385

Ingredients

Pastry

  • 2 cupall-purpose flour, unbleached preferred
  • 1 tspfine sea salt
  • 8 tbspcold unsalted butter, cubed into small pieces
  • 4 tbspice water, very cold

Filling

  • 1½ lbmixed wild mushrooms (shiitake, oyster, cremini), thickly sliced
  • 2 tbspextra virgin olive oil
  • 1 largelarge shallot, finely minced
  • 3 clovegarlic cloves, minced fine
  • 2 tbspfresh thyme leaves, stripped from stems
  • 1 cupwhole milk ricotta cheese, drained if watery
  • ½ cupParmesan cheese, freshly grated

Assembly

  • 1 largelarge egg, lightly beaten for wash

Seasoning

  • kosher salt and freshly cracked black pepper

Instructions

  1. Whisk flour and salt together in a large bowl. Add the cold butter cubes and use a pastry cutter or your fingertips to work them in until the mixture looks like coarse breadcrumbs with some pea-sized pieces still visible — this creates the flaky layers.
  2. Sprinkle the ice water over the flour mixture and toss with a fork until the dough just starts to hold together when pressed. Don't overwork it — some dry bits are fine. Gather into a disk, wrap tightly in plastic, and chill for at least 30 minutes to relax the gluten.
    ⏱ 30 min
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer (work in batches if needed) and let them cook undisturbed for 3-4 minutes until they start to brown. Stir and continue cooking until golden and most of their liquid has cooked off, about 8-10 minutes total.
    ⏱ 10 min
  4. Push the mushrooms to one side of the skillet and add the shallot and garlic to the empty space. Cook until fragrant, about 2 minutes, then stir everything together. Add the thyme and season generously with salt and pepper. Transfer to a plate and let cool completely — hot filling will make the pastry soggy.
    ⏱ 2 min
  5. Stir the ricotta and Parmesan together in a medium bowl until smooth. Taste and season with salt and pepper — remember, this is the creamy base that balances the earthy mushrooms.
  6. Preheat your oven to 400°F. Roll the chilled dough on a floured piece of parchment paper into a rough 12-inch circle — don't worry about perfect edges, rustic is the goal here.
  7. Spread the ricotta mixture evenly in the center of the dough, leaving a generous 3-inch border all around. Spoon the cooled mushroom mixture over the ricotta, mounding it slightly in the center.
  8. Working around the circle, fold the pastry border up and over the filling, creating pleats as you go — each fold should overlap the last slightly. The center stays open. Brush the folded pastry edges with the beaten egg for a beautiful golden finish.
  9. Slide the parchment with the galette onto a baking sheet and bake until the crust is deep golden brown and the filling is bubbling gently, 30-35 minutes. The bottom should sound hollow when tapped.
    ⏱ 35 min
  10. Let the galette rest for 10 minutes before cutting — this helps the filling set up so it doesn't spill out. Cut into wedges and serve warm or at room temperature.
    ⏱ 10 min