When you need an appetizer recipe that’s simple yet delicious, try this shortcut mushroom galette! Using store-bought puff pastry is an easy way to save time without sacrificing flavor. Plus, the savory filling made from leeks and mushrooms deglazed with balsamic vinegar, a goat cheese base, fresh thyme, and melted gruyere, is an unbeatable combination. Watch your guests gobble this tart up in no time!
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Lizzie’s Notes
I love to add to my repertoire of back-pocket recipes, the ones you make when guests are coming over spontaneously and you want to nibble on something. Many Veg World recipes fit this bill, especially my recent experiments with veggie-loaded puff pastry appetizers!
This rendition, a leek mushroom galette that subs store-bought pastry for homemade crust, is an all-time favorite. It’s beautiful, delicious, and excellent as an appetizer but without the hassle of preparing dough from scratch.
It’s officially in my “back pocket” for the holidays and dinner with friends, and it deserves a place in yours too. The veggies (or uh, fungi, I guess) really shine in this one!
Ingredients and Substitutions
- Puff pastry: I highly recommend using Dufour puff pastry for this recipe! It’s made with all butter, instead of oils found in most frozen puff pastries, and tastes extremely delicious as a result. It’s my go-to brand! Of course, you can sub your own favorite puff pastry or even homemade galette crust if that’s what you prefer.
- Mushrooms: Use a mix, such as shiitake and cremini.
- Leeks: Sub shallots or yellow onion if that’s what you have.
- Thyme: Fresh thyme is a beautiful addition to a mushroom galette, but you can sub dried thyme (about 1 teaspoon) if that’s what you have. Parsley, rosemary, or sage also work.
- Balsamic vinegar: This is primarily used to deglaze the pan you use for cooking the vegetables, but it also contributes to the savory flavor profile. If you don’t have balsamic, substitute apple cider vinegar, red wine vinegar, vegetable stock, or even white wine.
- Goat cheese: If you aren’t a fan of goat cheese, sub ricotta or mascarpone.
- Gruyere cheese: Use shredded parmesan or mozzarella instead if that’s what you have. If you need the recipe to be strictly vegetarian, look for a cheese labeled as such.
- Egg: You’ll need this to make an egg wash for the crust so it develops a nice glaze while baking. Omit if that’s your preference.
Instructions
The full recipe card for this shortcut mushroom galette is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Cook the mushrooms and leeks in olive oil, salt, and pepper until the water has mostly evaporated from the mushrooms and the leeks are lightly browned and tender. Stir in the fresh thyme and balsamic vinegar to deglaze the pan.
Prepare the puff pastry by placing it on a floured piece of parchment paper on top of a baking sheet. Slice it into a 10- to 12-inch circle using a knife or pizza cutter. Alternatively, you can leave it as a square or rectangle and just have more dough to fold over as the crust.
Use a fork to poke holes in the puff pastry, leaving about an inch of untouched dough around the border.
Gently crumble the goat cheese on top of the puff pastry, spreading it out as best you can within the circle.
Spoon the mushroom leek mixture on top.
Sprinkle with the shredded gruyere.
Fold the edges of the circle over the filling, pinching the dough as needed to keep it together.
Bake until golden brown at 400 degrees F/204 degrees C!
Storage and Reheating
This mushroom galette is best enjoyed right away. Leftovers will keep in an airtight container in the refrigerator for 2 to 3 days. Reheat on a baking sheet in the oven at 250 to 300 degrees F/121 to 149 degrees C for 5 to 8 minutes. Be careful not to cook it for too long so that the puff pastry doesn’t burn.
More Veggie Appetizer Recipes
Love this mushroom galette? Try these other recipes while you’re here:
📖 Recipe
Mushroom Galette
Ingredients
- 14 ounces puff pastry - recommend Dufour brand!
- 2 tablespoons extra virgin olive oil
- 1 medium leek - white and light green parts sliced into half-moons, about 1 cup
- 1 pound mushrooms - sliced, I use a mix of cremini and shiitake
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh thyme leaves - plus more for garnish
- 4 ounces goat cheese
- 2 ounces gruyere cheese - freshly grated, about 1 cup
- 1 egg
Instructions
- First, thaw the puff pastry according to package instructions. Most frozen puff pastries take a few hours to thaw in the fridge, so this will require a little advance planning.
- Preheat the oven to 400℉/204℃. Line a baking sheet with parchment paper and sprinkle flour on it. Set aside.
- Wash the vegetables and pat dry. Prepare and gather the rest of the ingredients so that you can work quickly when it's time to add the galette filling.
- Warm olive oil in a large skillet over medium heat. Add the sliced leeks and mushrooms and salt and pepper. Cook, stirring often until the mushrooms have released their liquid and it's mostly evaporated. The mushrooms and leeks will be lightly browned. Pour in the balsamic vinegar to deglaze the pan, using your spoon to scrape any browned bits off the bottom of the pan. Remove from heat and stir in the thyme leaves.
- When you have all of the ingredients prepared, take the puff pastry out of the refrigerator. If you are using the recommended Dufour brand, you don't need to roll it out. You can just put it on top of the floured parchment paper on the baking sheet and unfold it. Use a pizza cutter or knife to cut it into a 10- to 12-inch oval. If you really want it to be a true circle, you can roll the dough out and cut it into a circle. I just like the idea of using puff pastry for a true shortcut so I don't bother rolling it. You can even leave all of the dough and not cut it into an oval if preferred.If you are using homemade galette dough or another brand of puff pastry, you may have to roll the dough to get it to be about ¼-inch thick before cutting into a circle.
- Use a fork to prick the dough several times, leaving a 1-inch border all around the circle that's untouched.
- Use your hands to crumble the goat cheese on the puff pastry within the border. Spread it out as best you can.
- Spoon the mushroom leek mixture on top of the goat cheese.
- Add the shredded gruyere cheese on top.
- Fold in the edges of the puff pastry circle, pinching the dough as needed to hold it together.
- Prepare an egg wash by whisking the egg vigorously with 1 teaspoon cold water. Brush this on the border of the circle. This will help the crust develop a nice glaze in the oven, but you can skip this step to save time if you want.
- Bake the galette in the preheated oven for 20 to 23 minutes until the cheese is melted and the crust is golden brown. Let the galette cool for about 10 minutes. The pastry will puff up during baking but it quickly deflates while cooling.
- Cut into slices, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat on a baking sheet in the oven for best results, at 250 to 300 degrees F/121 to 149 degrees C, for 5 to 8 minutes. Be careful not to burn the puff pastry while reheating.
- You can cut the galette into triangle slices like a pizza or square pieces. It will yield more squares than triangles, which is better for a larger crowd.
- Dufour puff pastry is my recommended brand. It’s available in the freezer section of most stores and is made with all butter. Sub homemade galette crust or your favorite frozen puff pastry if that’s what you prefer.
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