Mushroom Galette

Savory, veggie-loaded, and simple, this shortcut mushroom tart uses store-bought puff pastry! It's the ultimate appetizer for the holidays or spontaneous get-togethers.

Course Appetizer, Snack

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings slices

Calories 401kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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.

Nutrition