Wild Mushroom & Goat Cheese Galette
This Wild Mushroom & Goat Cheese Galette is seriously one of the best holiday side dishes! It’s made with a homemade flaky pie crust, a creamy goat cheese filling with fresh herbs, coconut sugar for a caramel-y crisp crust, and sautéed wild mushrooms from my farmer’s market.
Ingredients you’ll need:
- Flour
- Cold Butter
- Sea Salt
- Coconut Sugar, or Granulated Cane Sugar
- Mushrooms
- Olive Oil
- Goat Cheese
- Agave, or honey
- Fresh Herbs, such as basil
Can Galettes be Made in Advance?
Yes, you can make galettes up to 2 days in advance.
I recommend baking the galette and letting it fully cool uncovered. Then, once cooled, cover in parchment paper and wrap with plastic wrap to store in the fridge. Reheat in the oven at 400F for 8 minutes, then 350F for 5-6 minutes if you find it still not warmed through.
Cook with me!
Wild Mushroom & Goat Cheese Galette
Ingredients
For the Homemade Pie Crust:
- 2 ¼ cups All Purpose Flour
- 8 tbsp. COLD Butter sliced into tiny cubes
- 1 tsp. Fine Sea Salt
- 1 tbsp. Granulated Cane Sugar or Madhava Coconut Sugar
- 2/3 cups COLD Water
For the Mushroom Filling:
- 3 cups Mushrooms
- 2 tbsp. Madhava Organic Extra Virgin Olive Oil
- ½ tsp. Salt
- 4-6 oz. Goat Cheese softened
- 2 tbsp. Madhava Organic Agave
- ¼ cup Fresh Herbs chopped, such as basil and parsley
- ¼ cup Madhava Organic Coconut Sugar
Instructions
- To Make the Homemade Pie Crust:
- Combine the flour, salt, and sugar in a food processor. Add the cubed butter to pulse until crumb-like texture.
- Add the cold water 2 tablespoons at a time until dough comes together. It shouldn’t be sticky, but moist enough to not crumble apart. From into a ½” thick disc and wrap tightly in saran wrap. Chill in the fridge at least 1 hour, up to overnight.
To Make the Galette:
- Preheat oven to 400F. Line a large baking pan with parchment paper.
- In a skillet over medium high heat, add the olive oil to heat up for 1-2 minutes.
- Chop up the mushrooms as needed into bite-sized pieces and remove any tough stems. Add to the hot skillet to sauté 5-8 minutes, until tender. Remove from heat.
- In a bowl, combine the softened goat cheese, chopped herbs, and agave. Mix very well, then season with salt and black pepper to taste.
- Roll out the chilled dough to ¼” – 1/8” thick circle, or to desired thickness, on the prepared baking pan.
- Spread the herby goat cheese in the center, leaving a 3” border.
- Add the sauteed mushrooms on top of the goat cheese.
- Fold the outer edge of dough over the mushrooms, overlapping as needed.
- Brush with an egg wash, then sprinkle with the coconut sugar.
- Bake for 18-20 minutes, until crust is deeply golden and crispy.
- Let cool for at least 10 minutes before enjoying!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This was easily the highlight of our thanksgiving appetizers. It was absolutely delicious. I made adjustments to the recipe to accomodate what I had on hand, but nonetheless it was quite good and was good reheated as well.
Also, the homemade pie crust was delicious – I made several pies for thanksgiving and the other recipe I used was not that great, so I used this recipe for the tops of those pies.
Thank you, Mira!! This really means a lot to hear! 🙂