Wild Mushroom And Goat Cheese Galette

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Wild Mushroom And Goat Cheese Galette

So it’s spring in Europe and that means mushrooms. Yes, I know mushrooms are in every continent, but something about mushroom season in Europe makes me want to cook them all the time. From my braised quail with mushrooms, to mini mushroom and onion quiches, I’m making mushroom dishes a few times a week. This wild mushroom and goat cheese galette looks super impressive, but is surprisingly really easy.

The mushrooms used in this galette were Chanterelle, Boletus, and Shiitake, which are are some of my favorite mushrooms, Although my number one has to be Morel, I would feel guilty putting that in a galette when they are perfect just sauteed in brown butter.

mixed wild mushrooms

How To Make A Wild Mushroom Galette

The recipe overall is quite simple, especially since you can use store bought puff pastry instead of making your own. Seriously, who likes making their own puff pastry. The only ‘cooking’ that needs to be done is to saute the mushrooms (300 grams) in some butter (3tbsp) and salt, add some flour (1 tbsp) , and that’s it.

sauteing the wild mushrooms in butter

As mentioned earlier I used store bought puff pastry. I had a sheet that was around 500 grams and just rolled it out to a larger sheet. The best thing about galettes is how rustic they are. You want a square instead of a rectangle? How about a triangle? Perfect circle? Sure, go for it. They are some of my favorite go to dinners when guests are coming over because they look impressive but are so, so easy.

rolled out puff pastry dough

I rolled it out to be a little larger than my baking tray, knowing I was going to fold the edges over to make the sides.

large sheet of puff pastry dough to make the galette

Next I take the sauteed wild mushrooms mix and put it right in the center. I add a tsp or two of oregano and spread it around into a rectangle, but otherwise keep it mostly in the center. I add in a diced half of an apple and crumble over about 100 grams of chevre (goat cheese). Finally the finishing steps. Fold up the dough to cover about an inch or so of the filling on all sides, and pinch the corners shut. Brush the dough with an egg wash and sprinkle over flaky sea salt and freshly cracked black pepper.

Unbaked Wild Mushroom And Goat Cheese Galette on a silicone baking mat

I put this wild mushroom and goat cheese galette on a silicone baking mat, but you can use parchment paper if you prefer. Some people say that leads to a bottom that gets more baked. Into the oven at 220 Celsius for 15 minutes.

Wild Mushroom And Goat Cheese Galette

After 15 minutes (or whatever the instructions are on your puff pastry) remove the galette from the oven. I crumble on a bit more goat cheese, a bit of lemon juice, as well as a sprinkling of fresh dill. Now I know dill can be polarizing so it is totally optional, I just love the pairing it makes with the tangy goat cheese, sweet apple, and savory mixed mushrooms. Let sit for 5 minutes before cutting into it.

wild mushroom and goat cheese galette

Wild Mushroom And Goat Cheese Galette

This galette is so good, and so easy. It seriously doesn't take much skill for such an impressive looking dinner. A great balance between tangy goat cheese and savory mushrooms (with the added sweetness of a bit of diced apple).
5 from 1 vote
Print Pin Rate
Course: Main Course, Main Dish
Cuisine: European, French
Keyword: Baking, Goat Cheese Galette, puff pastry dinners, Wild Mushroom Galette
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 901kcal
Cost: $10

Equipment

  • Pan
  • Baking Tray
  • Silicone Mat (optional)

Ingredients

  • 500 grams Puff Pastry defrosted
  • 300 grams Mushrooms mixed
  • 3 tbsp Butter salted
  • 1 tbsp Flour
  • 1/2 Apple diced
  • 125 grams Goat Cheese aka chevre
  • 1 tsp Black Pepper freshly cracked
  • 1 tsp Oregano or more to taste
  • 1 tsp Lemon Juice
  • 1 pinch Flaky Sea Salt to taste
  • 1 pinch Dill optional, to taste
  • 1 Egg beaten, for the egg wash

Instructions

  • I suggest using store bought puff pastry as it saves a ton of time and effort. Roll it out into a large sheet so it overhangs your baking tray. You don't need to worry about keeping it cold as if you were making pastry since we don't need it to rise a whole lot, just bake.
  • In a pan on medium low add the butter and mushrooms with a pinch of salt. Cook for a few minutes, then add the flour and cook a few minutes more. Most of the butter will be absorbed by the mushrooms, and the flour will turn the rest into a bit of roux.
  • Spread out the mushroom filling in the middle of the puff pastry. Mix in the oregano and diced apple. Crumble over about 100 grams of goat cheese and then fold the ends of the pastry up into a rectangle (or whatever shape you prefer). Brush the pasty with an egg wash and crack over the black pepper to taste. Sprinkle over some flaky sea salt.
  • Place in an oven preheated to 220 Celsius for 15 minutes (or whatever instructions your package of puff pastry recommends). Remove, crumble over the rest of the goat cheese, a drizzle of lemon juice, and some chopped dill. Cut into quarters and serve!

Notes

This dish will hold well for leftovers, but the bottom layer will get a bit soggy. It’s fine, it still tastes great!

Nutrition

Serving: 4people | Calories: 901kcal | Carbohydrates: 64g | Protein: 19g | Fat: 64g | Saturated Fat: 22g | Cholesterol: 78mg | Sodium: 532mg | Potassium: 354mg | Fiber: 4g | Sugar: 5g | Vitamin A: 668IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 5mg
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Wild Mushroom And Goat Cheese Galette

wild mushroom and goat cheese galette
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