This post has been sponsored by Andria's Food Group. All opinions expressed are my own.
"If you're always aiming for perfection, you won't make anything at all."
There is something wonderfully rustic about a galette. Unlike a traditional pie, a galette doesn't require perfect edges or a perfectly fitted crust. In fact, it is meant to be folded, free-form, and a little bit imperfect because that is exactly what makes it beautiful.
This Caramelized Onion & Mushroom Galette takes that rustic idea in a savory direction, pairing sweet caramelized onions and earthy mushrooms that are then sautéed in Andria's Steak Sauce. The onions and mushrooms are then layered with creamy ricotta, tender artichoke hearts, golden grilled scallions, and a sprinkle of cheese on top. Everything is then tucked into a sheet of flaky puff pastry and baked until the edges are crisp and deeply golden.
The result is a delectable galette that feels special enough for a dinner party but is uncomplicated enough for a cozy weekend meal.
And because this recipe uses store-bought puff pastry, there is no need to fuss with homemade pie dough or pastry dough.
Jump to:
What is a Galette?
A galette is essentially a free-form tart. Instead of fitting pastry dough neatly into a pie plate, the dough is rolled out into a circle, then topped with a filling, and the edges are casually folded over the center.
While sweet galettes are perhaps the most recognizable, savory galettes are every bit as delicious. Mushrooms, caramelized onions, cheese, roasted vegetables, and fresh herbs all work particularly well because the sturdy pastry provides a buttery, flaky base for hearty fillings.
For this version, puff pastry keeps things especially easy while giving the galette beautifully crisp, flaky edges.
Why You'll Love Today's Recipe
Taste & Texture
Caramelized onions and sautéed mushrooms create a deeply flavorful filling for a savory and satisfying result. The ricotta cheese adds richness without making the galette feel too heavy.
Baked onto a flaky, crispy puff pastry crust lends a delicious texture contrast with a little crunch that matches the creaminess perfectly.
And since this recipe is vegetable-forward, it makes for a delightful meatless option on the menu.
Difficulty Level
One thing I love about galettes in general is that they are deceptively easy. While their presentation is one that is meant to impress with their rustic folded edges, the process is simple, especially if you're using store-bought puff pastry, which eliminates the need to make a pie dough from scratch.
Galettes are also incredibly flexible. It's an easy recipe to adapt with different types of vegetables and cheeses.
How to Make Caramelized Onion & Mushroom Galette
Ingredient CheckList
- Puff pastry - A chilled sheet of puff pastry creates the flaky crust for this galette. Keep it cold in the refrigerator until you're ready to work with it. If you're taking it out of the freezer, allow it to thaw enough that it can be rolled without cracking.
- Sweet onion - Sweet onion is particularly good here because it develops a mellow sweetness as it cooks. Slice the onion fairly thin, so it softens and caramelizes evenly.
- Mushrooms - I use sliced button mushrooms for this recipe, but cremini, baby bella, shiitake, or a combination of mushrooms would all work beautifully. It is important to make sure they are dry once cleaned before cooking, as this will only add to the excess liquid they produce once cooked down.
- Andria's Steak Sauce - Now for today's 'secret ingredient'. This versatile steak sauce is made from a family recipe that was created by founder Sam Andria back in 1978. It features real onions and is perfect for brushing on while grilling, as well as adding to ground meats, stews, and gravies. As you know by now, we love using Andria's products in our recipes and finding creative ways to enjoy their homemade flavors. For today's recipe, I tossed the caramelized onions and mushrooms in their steak sauce for added flavor and color to elevate the dish.
- Ricotta - Ricotta creates a creamy layer beneath the vegetables and also helps bind the caramelized onion and mushroom mixture together.
- Artichoke hearts - Drained artichoke hearts add a subtle tang and another layer of texture. Make sure they are well-drained so they don't introduce excess liquid into the pastry.
- Mozzarella & Parmesan - A small amount of shredded mozzarella and parmesan gives the top of the galette a lovely melted finish without overwhelming the mushrooms and onions.
- Scallions - Grilling the scallions before adding them to the galette gives them a wonderful golden, slightly sweet flavor. Fresh chopped scallions added at the end bring everything back to life with a pop of color.
Tips for Making the Best Mushroom Galette
- Cook the mushrooms down well. This is probably the most important tip. Mushrooms naturally release quite a bit of water, and excess moisture is the enemy of a perfectly crisp pastry.
- Don't overload the pastry. You want enough filling to make the galette substantial without creating a mound so high that the pastry cannot properly bake.
- Keep the pastry cold. If the puff pastry becomes very soft while you're assembling the galette, place it in the refrigerator for a few minutes before baking.
- Leave a border. That little border of uncovered pastry is what allows you to fold the edges over the filling and create the characteristic rustic galette shape.
- Brush the dough with egg wash for a golden crust. No one wants a pale pastry crust. You're looking for crisp, deeply golden edges. The key is to brush the edges of the galette with a beaten egg before baking.
What to Serve With a Savory Galette
This caramelized onion and mushroom galette can work as a light main course, brunch dish, lunch, or dinner-party appetizer.
For a simple meal, serve alongside:
- A crisp green salad
- Arugula & Prosciutto Salad
- Roasted vegetables
- Tomato salad
- A simple seasonal soup
- Fresh fruit for brunch
It would also make a beautiful addition to a fall or early spring dinner table alongside a glass of wine. Browse the LTG Cellar for some of our favorite wines and pairings.
Variations & Substitutions
Can I use different mushrooms?
Absolutely. Cremini, baby bella, shiitake mushrooms, enoki, oyster mushrooms, or a mixture will work. More flavorful mushrooms such as shiitake or oyster mushrooms can give the galette a deeper savory character. If you are unsure where to find some of these varieties, Whole Foods offers a wide selection.
Can I use pie dough instead of puff pastry?
Yes. A traditional buttery pie crust can be used in place of puff pastry. The finished galette will have a slightly heartier texture, but the caramelized onion and mushroom filling will work beautifully with either pastry.
Can I add cheese?
Certainly! Goat cheese, blue cheese, Parmesan, or Gruyère would all pair nicely with caramelized onions and mushrooms. Since this particular version already contains ricotta and mozzarella, I would be careful about adding additional cheeses, though feel free to replace the mozzarella with your favorite alternatives.
Can I make this vegetarian?
Yes. As written, this is a vegetarian savory galette.
Can I make the galette ahead of time?
The onion and mushroom filling can be prepared ahead and refrigerated. For the crispest pastry, assemble and bake the galette relatively close to serving time.
Frequently Asked Questions
A galette is generally a free-form pastry, meaning the dough is rolled out and the edges are folded over the filling without using a tart pan. A tart is typically baked in a tart pan with more structured sides.
A galette is a pastry, while pizza is a flatbread, though both can be topped with various, sometimes similar ingredients. Galettes are made with pie crusts or puff pastry, not doughs with yeast. Pizza is made with a bread dough that bakes into a crisp yet chewy crust.
Furthermore, galettes focus mainly on layering ingredients such as vegetables, cheese, or summer fruit. Pizza traditionally features a tomato-based sauce with mozzarella cheese and meat and/or vegetable toppings.
No. While homemade pie dough makes an excellent galette, store-bought puff pastry or pie crust is a convenient shortcut and produces a wonderfully flaky result.
The most common reason is excess moisture from the mushrooms. Cook the mushrooms until their liquid has evaporated and the mixture is relatively dry before placing it on the pastry.
Yes. Thaw it according to the package directions, but don't let it become room temp otherwise, it will stick. Puff pastry is easiest to handle while it is still cool, so let it thaw in the refrigerator overnight.
Start with a properly preheated oven, avoid adding excess liquid to the filling, and bake the galette directly on a parchment-lined baking sheet until the pastry is thoroughly golden and crisp.
It certainly can be! With ricotta, mozzarella, mushrooms, artichokes, and puff pastry, this version is substantial enough to serve as a vegetarian main course alongside a salad or vegetable side.
I personally do not recommend it, as dried mushrooms tend to be much chewier than fresh. They are good to use in soups, stews, and sauces. For dishes such as salads, galettes, and spreads, I strongly urge using fresh.
Caramelized Onion and Mushroom Galette
- Total Time: 30 minutes
- Yield: 4-6 1x
Ingredients
- 1 sheet puff pastry dough
- 1 sweet onion, sliced
- 8 ounces mushrooms, sliced
- 2 large cloves garlic, grated
- 1/2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon of olive oil
- 1/2 cup ricotta cheese
- 4-5 artichoke hearts, drained
- 3 tablespoons shredded mozzarella cheese
- 1 tablespoon of Parmesan cheese, grated
- 1 egg, beaten
- 3 stems of scallions, sliced longways
Instructions
- Preheat oven to 400 degrees F.
- Heat a large nonstick pan over high heat. Drizzle olive oil and add sliced onions. Sauté until the onions have softened and are nearly translucent.
- Season with salt and pepper.
- Add mushrooms and grated garlic.
- Let the onions caramelize and the mushrooms cook down.
- Remove from the pan and transfer to a glass bowl. Set aside.
- In the same pan, grill the scallions with a drizzle of olive oil until golden. Remove and set aside.
- Roll out the thawed sheet of puff pastry until 1/4 inch thick on a large piece of parchment paper.
- Spread a layer of ricotta cheese over the entire dough.
- Layer the mushroom and onion mixture onto the dough evenly, leaving about 1/2 inch of the crust for folding.
- Fold the border up over, pinching together the overlapping edges.
- Top with artichoke hearts, grilled scallions, mozzarella, and grated Parmesan.
- Carefully transfer the galette onto a large baking sheet and bake for 18-20 minutes, until golden and crisp.
- Remove and garnish with fresh chopped scallions and an extra drizzle of olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Side Dish
- Method: Baking, Sautéing
- Cuisine: American
That's our Caramelized Onion and Mushroom Galette Recipe. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!
Happy Cooking!
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