This Herbed Mushroom and Goat Cheese Galette is an easy savoury tart that combines buttery, flaky pastry with earthy cremini mushrooms, creamy goat cheese, fresh herbs, and bright lemon zest. While a galette may sound sophisticated, it’s simply a rustic free-form pastry that’s approachable to make and perfect for both beginner and experienced home cooks.
Loaded with golden-browned mushrooms, tangy goat cheese, Dijon mustard, fresh thyme, and parsley, this mushroom galette delivers rich flavour in every bite. The crisp homemade crust pairs beautifully with the savoury filling, making it an ideal choice for lunch, brunch, a light dinner, or an elegant appetizer for entertaining.
This galette recipe highlights simple, wholesome ingredients and is a delicious way to enjoy Canadian-grown mushrooms and fresh herbs. Serve it warm alongside a crisp green salad, roasted vegetables, or a bowl of soup for a complete meal. Whether you’re looking for a savoury pastry recipe, a rustic mushroom tart, or a unique dish for your next gathering, this goat cheese and mushroom galette is sure to impress.
Recipe courtesy of SaskMustard
Herbed Mushroom and Goat Cheese Galette
Ingredients
Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold, unsalted butter, cubed
- 1 tsp vinegar
- 4 – 5 Tbsp ice water
Filling:
- 2 Tbsp butter, divided
- 2 Tbsp canola oil, divided
- 1 lb cremini mushrooms, sliced 1/8-inch thick, divided
- salt & pepper to taste
- 150 g goat cheese, softened
- 1 Tbsp Dijon Mustard
- 1 Tbsp chopped fresh parsley
- 1 Tbsp fresh thyme leaves, plus some for garnish
- zest of 1 lemon
- 1 egg yolk, beaten
Instructions
- Place the flour and salt in a medium bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Be sure to leave behind some pea-sized bits of butter. Stir the vinegar into the ice water and gradually pour this over the flour mixture. Stir, using a wooden spoon, until the dough just comes together. Dump onto a lightly floured surface and shape into a disc. Wrap in plastic and refrigerate for 1 hour.
- Over medium heat, melt 1 Tbsp (15 mL) of butter with 1 Tbsp (15 mL) of canola oil in a large skillet. Cook half of the sliced mushrooms. Season generously with salt and a pinch of pepper. Cook for 3-5 minutes, stirring occasionally. The mushrooms should release their liquid and become tender and nicely browned. Transfer the cooked mushrooms to a plate, and add the remaining butter and oil to the skillet. Cook the remaining mushrooms. Transfer these to the same plate, and drain off any liquid.
- Preheat the oven to 375°F (190°C).
- Lightly flour the counter and roll the pastry out into a round (or thereabouts) 1/8-inch thick. Place it on a parchment-lined baking sheet. In a small bowl, combine the goat cheese and mustard, then spoon this evenly over the pastry, leaving about 3-inches of free space around the border. Sprinkle the parsley, thyme leaves, and lemon zest over the goat cheese. Season with a pinch of salt and pepper. Lay the cooked mushrooms on top of the goat cheese. Fold the edges up and over the mushrooms. Brush the edges of the crust with the beaten egg yolk. Place the galette in the oven, on the middle rack.
- Bake the galette for 40 minutes, or until the crust is golden and cooked on the bottom. Let cool for 5 minutes, then cut into wedges, garnish with thyme leaves and serve.
Why You’ll Love This Mushroom Galette
- Flaky homemade pastry with a rustic presentation
- Packed with savoury mushrooms and creamy goat cheese
- Perfect for brunch, lunch, dinner, or entertaining
- Made with simple ingredients and fresh herbs
- A delicious main course or appetizer
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