Mushroom Galette with Goat Cheese and Caramelized Onions Recipe
A savory mushroom galette featuring a flaky pie crust filled with caramelized onions, mixed mushrooms, and a creamy blend of ricotta and goat cheese, finished with fresh rosemary and a hint of lemon zest. This rustic tart is perfect for an elegant appetizer or a comforting main dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Pie Crust and Cheese Filling
- Dough for one pie crust
- 3/4 cup whole milk ricotta cheese
- 1/2 cup crumbled goat cheese
- 1/4 cup + 2 tablespoons finely grated Parmesan cheese
- 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried rosemary)
- 1/4 teaspoon freshly ground black pepper
- 1 egg
- 1/2 lemon (for zest)
Mushrooms and Vegetables
- 3 tablespoons butter or oil
- 3/4 pound mixed mushrooms (about 4 cups), cleaned and sliced if needed
- 1 large yellow onion, sliced thinly
- 1/2 teaspoon sea salt
- 3 garlic cloves, crushed or Microplaned
- Extra-virgin olive oil, for drizzling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for baking your galette.
- Caramelize Mushrooms and Onions: Heat butter in a large skillet over medium-high heat until melted. Add mushrooms, onions, and sea salt. Cook, stirring occasionally, until mushrooms release their juices and the juices evaporate, and onions turn golden brown and caramelized, approximately 15-20 minutes. Add crushed garlic during the final few minutes of cooking to infuse flavor.
- Prepare Cheese Mixture: In a medium bowl, combine ricotta, goat cheese, 1/4 cup Parmesan cheese, chopped rosemary, and black pepper. Stir thoroughly until evenly mixed.
- Roll Out Dough: On a large piece of parchment paper, roll the pie crust dough into a 12-inch round, creating an even thickness. Slide the parchment with the dough onto a half sheet pan for easy transfer and baking.
- Assemble Galette: Spread the cheese mixture evenly over the dough, leaving a 2-inch border around the edge. Spoon the caramelized mushroom and onion mixture over the cheese layer in an even layer. Fold the dough border over the filling, making pleats every 2 inches to form a rustic edge.
- Brush and Cheese Topping: Whisk the egg in a small bowl. Brush the egg wash over the exposed dough edges to help it brown beautifully. Sprinkle the remaining 2 tablespoons of Parmesan cheese on the crust edges for added flavor and crispness.
- Bake: Transfer the assembled galette immediately to the preheated oven. Bake for about 25-30 minutes or until the crust is golden brown and crispy.
- Finish and Serve: Once out of the oven, grate fresh lemon zest over the mushroom filling for brightness, then drizzle with extra-virgin olive oil. Cut into wedges and serve immediately to enjoy the galette at its best.
Notes
- Using a mix of mushrooms adds depth and variety of flavor.
- Be patient when caramelizing onions and mushrooms to develop rich, sweet flavors.
- If desired, substitute butter with olive oil for a dairy-free option.
- Room temperature egg wash helps achieve an even golden crust.
- Leftover galette can be reheated gently in the oven to maintain crispness.
