Mushroom and cheese folded in crispy homemade pastry… need we say more!

Satisfying and so delicious ……

Mushroom & Cheese Galette

A rustic, golden-crisp pastry envelops a savory medley of caramelized mushrooms, melting cheese, and fragrant herbs…

Each bite delivers tender, earthy mushrooms kissed by garlic and fresh thyme, nestled atop creamy Havarti (or Gruyère) and punctuated by bursts of sweet cherry tomato. The flaky, tangy sour-cream dough offers the perfect foil, folding up around the filling with charming pleats that bake to a deep, nutty brown. Serve warm, with a peppery arugula salad or a simple green side, for an irresistible centerpiece that’s as beautiful as it is mouthwatering.

Ingredients

Yields 6–8 servings

Pastry

• 175 g (1⅓ cups) all-purpose flour
• 1 tsp sea salt flakes
• 120 g (½ cup + 2 Tbsp) cold unsalted butter, cut into 1 cm cubes
• 70 g (5 Tbsp) sour cream
• 2 tsp freshly squeezed lemon juice
• 60 ml (4 Tbsp) ice-cold water

Filling

• 2 Tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 4–5 sprigs fresh thyme, leaves stripped
• 2–3 sprigs fresh rosemary, chopped, stems discarded
• 500 g mixed mushrooms (e.g. cremini, oyster, button), wiped clean and sliced
• 150 g grated Havarti or Gruyère cheese, divided
• 1 handful cherry tomatoes, halved
• Sea salt and freshly ground black pepper, to taste

Finishing

• 1 large egg, beaten with 1 Tbsp milk (egg wash)
• Extra grated cheese (optional), for sprinkling

Method

1. Make the Pastry

1. In a food processor, pulse flour and salt to combine.
2. Add cubed butter; pulse until mixture resembles coarse breadcrumbs with pea‑sized bits.
3. In a small bowl, stir sour cream and lemon juice together. Add to the processor; pulse once.
4. With the motor running, drizzle in ice water, 1 Tbsp at a time, until dough just comes together (it should still look slightly shaggy).
5. Turn dough onto a lightly floured surface; gently press into a 2 cm–thick disk. Wrap tightly in cling film and refrigerate at least 1 hour.

2. Prepare the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion; cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes.
3. Stir in garlic, thyme, and rosemary; cook 1 minute until fragrant.
4. Increase heat to medium‑high; add mushrooms. Sauté, tossing occasionally, until they release their liquid and turn golden brown, about 6–8 minutes.
5. Season with salt and pepper. Transfer mixture to a plate to cool slightly; discard herb stems if any remain in the pan.

3. Assemble the Galette

1. Preheat oven to 200 °C (390 °F). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll chilled dough into a 30 cm (12 in) circle, about 3 mm thick. Transfer carefully to prepared baking sheet.
3. Sprinkle one‑third of the grated cheese in a loose circle, leaving a 4 cm border all around.
4. In a bowl, toss cooled mushrooms with the remaining cheese, then mound in the center of the pastry.
5. Fold the outer edge of dough up over the filling, pleating every 3–4 cm to create a rustic edge.
6. Tuck cherry‑tomato halves around the mushrooms, cut side up; season lightly with salt.

4. Bake & Serve

1. Brush the exposed pastry rim with egg wash; if desired, sprinkle with extra cheese.
2. Bake 45–50 minutes, until pastry is deeply golden and crisp.
3. Let rest 10 minutes on the sheet before slicing. Serve warm, garnished with extra thyme sprigs or a handful of peppery arugula.

CHEF’S TIPS

• Make‑ahead pastry: Dough can be refrigerated up to 2 days or frozen up to 1 month. Thaw overnight in the fridge before using.
• Mushroom mix‑ins: Enhance flavor with a splash of white wine or a teaspoon of Dijon mustard added to the pan in step 2.
• Cheese swap: For a sharper bite, use aged cheddar or fontina. Enjoy!

Image and Recipe Credit  – The South African Mushroom Farmers’ Association