This show-stopping Mushroom & Cheese Galette recipe is a surprisingly simple dish, delivering a golden, flaky pastry crust embracing a savoury, earthy filling of mixed cultivated mushrooms and melty Havarti or Gruyère cheese, all crowned with juicy cherry tomatoes.
Perfect for a cozy brunch, an elegant appetizer, or a light dinner, this rustic tart brings gourmet flavour to your table with minimal fuss.
Ingredients for the pastry
- 175g flour
- 1 tsp sea salt flakes
- 120g cold butter, cut into small cubes
- 70g sour cream
- 2 tsp freshly squeezed lemon juice
- 60ml ice cold water
Ingredients for the mushroom filling
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, finely minced
- 4-5 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 500g mixed cultivated mushrooms, sliced
- 150g grated Havarti or Gruyère cheese
- Handful cherry tomatoes, sliced in half
- Salt and pepper, to taste
- 1 egg, beaten with a splash of milk for egg wash
Cultivated mushrooms are nutritional powerhouses that come in a low-calorie, low-sodium, and fat-free package. They are an excellent source of essential vitamins and minerals, including B vitamins, which are crucial for energy production and nerve function. Many cultivated varieties also provide vitamin D, a rare nutrient in plant-based foods, essential for bone health and immune support. Furthermore, mushrooms are rich in antioxidants, which help protect the body’s cells from damage and may contribute to a reduced risk of chronic diseases. Their fibre content aids in healthy digestion and can contribute to feelings of fullness, making them a valuable addition to a balanced diet for overall well-being.
Instructions for the pastry
- Pulse flour and salt together in a food processor to mix.
- Add the butter cubes and pulse until mixture resembles wet sand.
- Whisk together sour cream and lemon juice, add and pulse.
- Slowly drizzle in just enough ice water until a soft dough is formed.
- Knead dough into a ball and then flatten into a disk.
- Wrap very well in cling film and refrigerate for at least an hour.
Instructions for the mushroom filling
- Heat olive oil in a large frying pan.
- Fry the onion until golden brown and beginning to caramelize.
- Add the garlic, thyme and rosemary. Cook until fragrant.
- Add the mushrooms and cook until golden brown. Season well.
- Remove mushrooms from the heat and turn out onto a chopping board to cool.
- Discard herb stems.
Instructions for baking
- Preheat oven to 200˚C.
- On a lightly floured surface, roll out cold, rested pastry into a large 30cm circle.
- Transfer onto a baking tray lined with baking paper.
- Sprinkle a little cheese over the base of the pastry.
- Toss the remaining cheese with the cooled mushrooms.
- Arrange the mushrooms in the centre of the pastry leaving a 4cm border.
- Fold the border up and over the filling, pleating along the way to seal the border.
- Place cherry tomatoes around the mushroom filling and sprinkle with a little salt.
- Egg wash the pastry and season. For extra points sprinkle a little cheese on the pastry edges.
- Bake in the oven for 45-50 minutes until the pastry is cooked through and deeply golden brown.
- Allow to cool slightly before cutting into slices and serving.
Image and recipe supplied by the South African Mushroom Farmers’ Association
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
