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Rustic Savory Mushroom and Cheese Galette with Herb-Infused Crust

By Beginnerbakes Editorial TeamPublished Apr 6, 2026 | Updated Jul 11, 2026
French 55 mins beginner-friendlyeasystep-by-stepsavory-bakesno-fusscomfort-foodpartysnackminimal-ingredientswinter-bakingmushroom-recipes

This easy savory galette recipe combines a flaky herb-infused crust with a rich mushroom and cheese filling. Perfect for beginner bakers, it's a no-fuss French tart ideal for winter snacks, cozy comfort food, or party appetizers. Clear step-by-step instructions ensure success every time.

Rustic Savory Mushroom and Cheese Galette with Herb-Infused Crust
Prep 20 min
Cook 35 min
Total 55 min
Servings 6
Difficulty easy
Cuisine French

Recipe Details

Prep20 min
Cook35 min
Total55 min
Servings6
Difficultyeasy
CuisineFrench
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Ingredients

Servings 6
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon dried mixed herbs (such as thyme, rosemary, oregano)
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons ice water
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cups mixed mushrooms, sliced (button, cremini, or shiitake)
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Gruyère or Swiss cheese
  • 1 large egg, beaten (for egg wash)
  • Fresh parsley or thyme leaves (optional, for garnish)

Instructions

  1. In a large mixing bowl, combine the all-purpose flour, salt, and dried mixed herbs thoroughly.
  2. Add the cold, cubed unsalted butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces for optimal flakiness.
  3. Gradually add 3 tablespoons of ice water and gently mix with a fork or your hands just until the dough holds together. Add an additional tablespoon of water only if necessary. Be careful not to overwork the dough to keep the crust tender.
  4. Form the dough into a flat disc, wrap securely in plastic wrap, and refrigerate for at least 20 minutes to chill.
  5. Preheat your oven to 400 degrees F (200 degrees C) to ensure an even baking temperature.
  6. Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté for 3 minutes until softened but not browned.
  7. Add sliced mushrooms and minced garlic to the skillet. Cook for 7-8 minutes, stirring occasionally until the mushrooms release their moisture and most has evaporated.
  8. Season the mushroom mixture with salt and black pepper to taste. Remove from heat and allow the filling to cool slightly for easier assembly.
  9. Lightly flour a clean surface and roll the chilled dough into an approximately 12-inch circle, about 1/8-inch thick. Transfer the dough carefully onto a parchment-lined baking sheet.
  10. Sprinkle the grated Gruyère or Swiss cheese evenly over the dough, leaving a 2-inch border around the edges.
  11. Evenly spread the cooled mushroom mixture over the cheese layer without covering the dough border.
  12. Fold the 2-inch dough border gently over the filling, pleating lightly to create a rustic free-form edge, leaving the center exposed to showcase the filling.
  13. Brush the folded dough edge with the beaten egg wash for a golden, glossy finish after baking.
  14. Bake the galette on the middle rack for 30-35 minutes or until the crust achieves a deep golden brown and crisp texture.
  15. Remove from the oven and let cool for 5 minutes to set the filling.
  16. Optionally, garnish with fresh parsley or thyme leaves before slicing. Serve warm or at room temperature.

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