Simple Mushroom Galette with Goat Cheese

This mushroom galette melts the flavors of spinach, goat cheese, honey, and of course mushrooms on a tangy sourdough crust. It’s an easy and elegant dinner that will keep you feeling warm and cozy on a dreary night.

This vegetarian meal is simple to prepare, but it is sure to wow your guests! Served with a side salad or soup, it’s makes a filling, delicious dinner, and the leftovers are perfect for a quick lunch the next day.

Feel free to customize this galette to suit your preferences! Replace the goat cheese with parmesan or feta, add chicken for protein, or use a frozen pie-crust to save time. Customizing a recipe to fit your taste is always a good idea. 🙂

This recipe takes about an hour to prepare, so once your galette is in the oven, turn on some relaxing music and enjoy the scent of mushrooms and cheese melting as you wait for dinner. It’s such a satisfying way to spend a chilly night!

Can you refrigerate galette dough overnight?

Yes! For this recipe, I recommend using sourdough pie crust, but you can use whatever pie crust recipe you like. You can keep your dough in the fridge overnight and use it for dinner the next day. Alternatively, you can keep sourdough pie crust in the freezer for 1-2 months, so you’ll always have some to use when you need it.

If you want to freeze your dough, you might consider rolling out the dough into a circle and wrapping it in plastic wrap before you freeze it. This way it will be easier to work with when you want to use it.

Can you make a galette ahead of time?

Yes! Not only can you make the pie crust beforehand, but you can also prepare the mushrooms and fill your galette ahead of time. Keep it in the fridge until you’re ready to bake it. Just make sure to use it within 24 hours.

Tips for making a mushroom galette:

• I recommend using a homemade sourdough pie crust for this galette, but you can also use a store-bought frozen one if you like to speed up the process. Or if you have any allergies, you could use a gluten-free or dairy-free pie crust as well.
• This recipe makes a satisfying meal on its own, but feel free to add a protein of your choice. Diced chicken, crumbled bacon, or ground sausage would all pair well with the mushrooms and add an extra dose of protein.
• If you don’t like goat cheese, feel free to switch it out for your favorite cheese. Feta and Parmesan would both work well in this galette.
• Make sure to watch the garlic as you’re cooking it to keep it from getting too brown. As soon as it is fragrant and light brown, add in the mushrooms. Overcooked garlic will really change the flavor of your galette!
• Make sure to let the mushrooms and goat cheese mixture cool before spreading them on the pie crust. If they are too warm, it will melt the pie crust, and the butter will ooze out in the oven. If you think your pie crust is getting to warm, put it back in the refrigerator for a few minutes to cool down.

Tools you will need to make a mushroom galette

No fancy tools needed for this recipe! Just pull out your

• Rolling pin
• Skillet
• Mixing bowl
• Parchment paper
• Baking tray

Ingredients you will need

This melt-in-your-mouth mushroom galette only requires a few ingredients:

• 8 oz sliced white mushrooms
• 3 tbsp butter
• 2 cloves garlic, peeled and minced
• 4 oz goat cheese
• 2 cups spinach
• 1/2 tbsp honey
• 1/2 batch Sourdough Pie Crust (or other pie crust)
• Balsamic vineagar to drizzle

How to make a mushroom galette:

Prepare the sourdough pie crust at least 1 hour before you want to bake the galette. You can find the recipe here. Refrigerate it while you cook the mushrooms.

Preheat the oven to 350 degrees Fahrenheit. I like to use the convection setting on my oven, because it helps the galette cook evenly.

In a skillet, heat the butter on medium heat and add in the garlic. Cook for about 1-2 minutes, until the garlic is light brown and fragrant. Next, add in the mushrooms. Cook for 10-15 minutes, until the mushrooms are browned and slightly carmelized.

Put the mushrooms in a bowl and set aside. Keep the skillet on medium heat and add the spinach to the pan to wilt it. This should only take 1-2 minutes. You can add extra butter to the pan to keep the spinach from sticking if you need.

In a small bowl, mix 6 tbsp of goat cheese with the honey and spinach. Take the pie crust out of the refrigerator. On a piece of parchment paper, roll out the pie crust into a 12″ circle. If you had the dough in the fridge for several hours, you might have to let the dough sit out for a few minutes before you try to roll it.

Spread the goat cheese mixture on the pie crust, leaving about 1 1/2″ edge of crust. Spread the mushrooms over the top of the goat cheese.

Roll the pie crust dough around the galette like a pizza crust. It doesn’t have to look perfect, you just want to keep the filling from spilling out while you cook it. Sprinkle the remaining goat cheese over top of the galette.

Bake for 40 minutes, until the crust is golden brown. Drizzle with balsamic vineagar and serve!

Did you enjoy this recipe?

Check out other these other yummy dinner ideas from the Kitchen Counter:

• Easy Mediterranean Chicken Stuffed Bell Peppers
• Easy Gluten-Free Lasagna Recipe (with Zucchini!)
• Simple Tomato Galette with Ricotta

Let me know how your galette turned out in the comments section below!