Caramelized Mushroom Galette

published Dec 6, 2021
Mediterranean Monday
Caramelized Mushroom Galette Recipe

This hearty savory tart features a nutty whole-wheat crust, rosemary-scented mushrooms, and lots of melty Brie cheese.

Serves4 to 6

Prep35 minutes to 40 minutes

Cook50 minutes to 55 minutes

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mushroom galette on. plate
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

This deeply savory mushroom galette is exactly the kind of thing to pull you out of your mid-winter funk, when your body is rushing to adjust to the dropping temperatures and the calendar is a blur of holiday plans and deadlines. It’s satisfying both to make and to eat, and needs nothing more than a simple side salad to complete it.

A galette is nothing but a freeform pie, and it can be both sweet or savory. I almost always prefer the latter, because I relish the excuse to dig my fork into pie crust for dinner. Here, that crust is a nutty whole-wheat one that swaps butter for olive oil to lend a touch of wholesomeness (although it’s no less flaky or rich). Pile the crust with a mix of rosemary-scented caramelized mushrooms, slinky red onions, and a scattering of torn Brie, and the result is a hearty, show-stopping meatless main that’s as welcome on your holiday table as it is a December weeknight.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Tear Your Mushrooms for the Meatiest Meatless Results

I encourage you to seek out a variety of mushrooms for this galette. You can often find a packaged medley of cremini, shiitake, and oyster mushrooms at the grocery store; or, if you’re lucky enough to a have a mushroom vendor at your local farmers market, ask them to prepare a mixed bag of whatever they’re selling. Not only does this provide an array of flavors and colors, but it lends a great deal of texture to the galette.

Speaking of texture: You’ll tear the mushrooms into bite-sized pieces with your hands rather than slice them. It’s a fun technique that helps the mushrooms cook up to be even meatier in texture and more interesting to grab onto — especially because they’ll caramelize in all their ragged corners.

Welcome to Mediterranean MondaySheela Prakash‘s monthly column of Mediterranean recipes. Here, Sheela will teach you all about the Mediterranean diet’s feel-good way of cooking and eating, and share vibrant, easygoing recipes. Cook with us using #mediterraneanmonday, and for even more great recipes, order a copy of Sheela’s cookbook Mediterranean Every Day.

Caramelized Mushroom Galette Recipe

This hearty savory tart features a nutty whole-wheat crust, rosemary-scented mushrooms, and lots of melty Brie cheese.

Prep time 35 minutes to 40 minutes

Cook time 50 minutes to 55 minutes

Serves 4 to 6

Nutritional Info


  • 1 cup

    whole-wheat flour

  • 3/4 cup

    all-purposed flour, plus more for dusting

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/3 cup

    plus 3 tablespoons olive oil, divided

  • 1/3 cup


  • 2 teaspoons

    red wine vinegar, divided

  • 1

    medium red onion

  • 1 pound

    fresh mushrooms, such as cremini, shiitake, or oyster mushrooms, or a combination

  • 1 small bunch

    fresh rosemary

  • 1/4 teaspoon

    freshly ground black pepper, divided

  • 1 tablespoon

    Dijon mustard

  • 4 ounces

    Brie cheese


Make the crust:

  1. Place 1 cup whole-wheat flour, 3/4 cup all-purpose flour, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Add 1/3 cup of the olive oil and mix with a fork until crumbly. Add 1/3 cup water and 1 teaspoon of the red wine vinegar and continue to mix until a soft dough ball forms. Wrap the dough tightly in plastic wrap and refrigerate while you prepare the filling, at least 45 minutes.

Make the filling:

  1. Halve and thinly slice 1 medium red onion. Tear 1 pound fresh mushrooms into bite-sized pieces. Strip the leaves from 1 small bunch rosemary sprigs and coarsely chop to get 1 tablespoon.

  2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat until shimmering. Add the onion and sauté until softened and golden, 5 to 7 minutes. Transfer to a medium bowl.

  3. Add 1 tablespoon of the olive oil to the pan and add half the mushrooms in a single layer. Cook undisturbed until browned on the bottom, about 5 minutes. Season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper and cook, stirring once or twice, until the mushrooms are browned all over and tender, 2 to 3 minutes more. Transfer to the bowl with the onion.

  4. Add the remaining 1 tablespoon olive oil to the pan and repeat cooking the remaining mushrooms with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. About a minute before the mushrooms are ready, add about three quarters of the rosemary (reserve the remaining for garnish) and sauté until fragrant, about 1 minute.

  5. Remove from the heat. Add the remaining 1 teaspoon red wine vinegar and stir to combine. Transfer to the bowl of mushrooms and onion and stir to combine. Let cool while the dough finishes chilling.

Assemble and bake the galette:

  1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Tear a piece of parchment paper, roughly the size of a large rimmed baking sheet, and place it on a work surface. Lightly dust the parchment paper with flour.

  2. Unwrap the dough and place it on the parchment. Sprinkle the dough with flour and roll into a round about 12-inches wide. Transfer the parchment paper with the rolled-out dough on it to a rimmed baking sheet.

  3. Spread 1 tablespoon Dijon mustard evenly onto the dough with the back of a spoon or a butter knife, leaving a 1 1/2- to 2-inch border. Spoon the mushroom mixture evenly over the mustard. Tear 4 ounces Brie cheese with its rind into bite-sized pieces and scatter on top of the filling. Gently fold the edges of the dough over the filling, pleating it about every 2 inches.

  4. Bake until the crust is firm and golden-brown, and the cheese is melted and browned in spots, about 30 minutes. Let the galette cool for at least 5 to 10 minutes before serving. Garnish with the reserved rosemary and serve warm, cut into wedges.

Recipe Notes

Make ahead: The dough and filling can be made a day ahead of time. Store both in the refrigerator and let the filling sit at room temperature while the oven heats before rolling out the dough and assembling.