My Mushroom Gallette recipe looks pretty fancy, but today I’m sharing a shortcut that will have this French inspired meal on your table in no time!
Shortcut Mushroom Gallette
Have you ever heard of a gallette before? It’s a French-style free-form tart that can be made with a savory or sweet filling. Now I’m sure if you were to make a gallette recipe from scratch from a tried and true French version, you’d probably be in the kitchen for hours.
My version takes less - only 10 minutes of hands-on time, making my Shortcut Mushroom Gallette a yummy and unique mid-week meal!
This version is so yummy because it is packed with all sorts of good for you - veggies including mushrooms, baby kale, onions, and roasted red peppers.
And feta.
Because everything is bet-a with feta.
The shortcut comes from a store-bought pie crust. To make my Mushroom Gallette, you roll out a room temperature pie crust to a 15 inch circle.
You then pile high olive oil and herb-coated veggies.
The final step is to fold the corners over and brush just the crust with a simple egg wash.
All the veggies bake down flat into a perfectly delicious gallette!
It’s kind of like a pizza, but the flaky pie crust has a very different texture and taste.
My shortcut mushroom gallette is the perfect way to mix it up at the dinner table without all the fuss!
Shortcut Mushroom Gallette
Ingredients
- 8 ounces sliced Portobello mushrooms
- 4 cups fresh spinach or kale power mix greens
- ½ small onion, sliced
- 1 7 ounce jar roasted red peppers, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces feta
- 1 refrigerated rolled pie crust
- 1 egg, beaten
Instructions
- Heat oven to 400 degrees.
- In a large bowl the mushrooms, greens, roasted red pepper, onion, olive oil, spices and salt and pepper in a bowl until well combined.
- Fold in the feta cheese.
- On a sheet of parchment paper, roll out the pie crust to about 15 inches round.
- Transfer the crust and parchment to a large cookie sheet.
- Spoon the mushroom mixture in the middle of the crust, leaving a 2 ½ inch border.
- Fold the border of the pie crust over to create a crust.
- Brush crust with the egg wash.
- Bake until the crust is golden brown, about 30 minutes. About half way through (after the crust is brown) cover with a piece of foil so the crust will not burn.
Notes
Nutrition
Have a great day friends!
Tomorrow I'm sharing some tips to drink more water! It's one of my biggest healthy habits.
Your turn!
Have you ever made a gallette?
What are your kitchen shortcuts?
Nicole @ Fitful Focus says
This looks SOOOO good! I'm going on a hunt to find a good gluten free pie crust and then this is making it's way to my menu!
Wendy@Taking the Long Way Home says
Looks yummy!
Amanda says
Ooo Yum! This looks really good and actually easy. But it really does look super fancy 🙂
Danyelle Musselman says
I've never hear of Gallette before, but this definitely looks like something I'd love!
JulieWunder says
Thanks Danyelle! My hubby really liked it!
Jess @hellotofit says
Everything Is "beta with feta"!! I've only made dessert gallettes, but this looks fantastic 🙂 thanks for sharing!
JulieWunder says
Thanks Jess!
Andrea says
I've never made a gallette but I love mushrooms- and pastry and feta 🙂
JulieWunder says
You really can't go wrong here!
Deborah @ Confessions of a Mother Runner says
ooh I like the looks of that. I love feta also
JulieWunder says
Yay! Thanks Deborah!
Susie @ SuzLyfe says
Glad to hear about the ankle, and YES to the gallette. I adore gallettes--you know i love my thin crust! and with mushrooms? Delicious!
JulieWunder says
You can't go wrong with mushrooms and a pizza like substance in my world!
Blane Sherer says
Glad your ankle is getting better.
JulieWunder says
Thank you!!!
Jenny says
You're a genius. Everrrrrything IS betta with feta. I have made a galette or two from scratch, and I already know that this way is superior! It'd be so pretty with sliced apples or peaches! I'm so glad your ankle is feeling stronger! 🙂
JulieWunder says
Thanks Jenny! It tastes so yummy!