A deliciously rustic and savory tart featuring golden, garlicky mushrooms nestled in a flaky, crisp puff pastry crust. This impressive-looking yet simple-to-make galette is the perfect cozy meal for a cool evening.
This easy galette, mushroom recipe comes together in about 55 minutes and serves 2. It's perfect for autumn cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our vegan shawarma rice with garlic yoghurt next.
Prep
20 min
Cook
30 min
Servings
2
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this easy crispy mushroom galette. Scroll down to the recipe card for exact measurements and a printable version.
- 1 sheet (approx. 270 g) vegan puff pastry, thawed
- 250 g cremini or button mushrooms, thinly sliced
- 2 tbsp vegan butter
- 1 large clove garlic, minced
- 1 tsp dried oregano
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/2 cup shredded vegan mozzarella or parmesan-style cheese
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- 2
Heat the vegan butter in a large skillet over medium-high heat. Once melted, add the minced garlic and sauté for 30-60 seconds until fragrant.
- 3
Add the sliced mushrooms, thyme, oregano, salt, and pepper to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the mushrooms have released their liquid and started to turn golden brown. Remove from heat and let the mixture cool for a few minutes.
- 4
Gently unroll the thawed puff pastry sheet onto the prepared parchment-lined baking sheet.
- 5
Spoon the cooked mushroom mixture into the center of the pastry, spreading it out evenly but leaving a 4-5 cm (about 2-inch) border around the edges.
- 6
Sprinkle the shredded vegan cheese evenly over the mushroom filling.
- 7
Carefully fold the edges of the pastry up and over the filling, pleating the dough as you go to create a rustic, circular crust. The center of the galette will remain exposed.
- 8
Bake in the preheated oven for 25-30 minutes, or until the pastry is deeply golden brown, puffed, and crisp.
- 9
Remove from the oven and let it rest on the baking sheet for 5 minutes before slicing and serving. This helps the filling set and makes slicing easier.
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Easy Crispy Mushroom Galette
A deliciously rustic and savory tart featuring golden, garlicky mushrooms nestled in a flaky, crisp puff pastry crust. This impressive-looking yet simple-to-make galette is the perfect cozy meal for a cool evening.
Ingredients
- 1 sheet (approx. 270 g) vegan puff pastry, thawed
- 250 g cremini or button mushrooms, thinly sliced
- 2 tbsp vegan butter
- 1 large clove garlic, minced
- 1 tsp dried oregano
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/2 cup shredded vegan mozzarella or parmesan-style cheese
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- 2
Heat the vegan butter in a large skillet over medium-high heat. Once melted, add the minced garlic and sauté for 30-60 seconds until fragrant.
- 3
Add the sliced mushrooms, thyme, oregano, salt, and pepper to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the mushrooms have released their liquid and started to turn golden brown. Remove from heat and let the mixture cool for a few minutes.
- 4
Gently unroll the thawed puff pastry sheet onto the prepared parchment-lined baking sheet.
- 5
Spoon the cooked mushroom mixture into the center of the pastry, spreading it out evenly but leaving a 4-5 cm (about 2-inch) border around the edges.
- 6
Sprinkle the shredded vegan cheese evenly over the mushroom filling.
- 7
Carefully fold the edges of the pastry up and over the filling, pleating the dough as you go to create a rustic, circular crust. The center of the galette will remain exposed.
- 8
Bake in the preheated oven for 25-30 minutes, or until the pastry is deeply golden brown, puffed, and crisp.
- 9
Remove from the oven and let it rest on the baking sheet for 5 minutes before slicing and serving. This helps the filling set and makes slicing easier.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 701 kcal
- Fat
- 42g
- Carbs
- 55g
- Protein
- 12g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 1150mg
Frequently asked questions
Can I make this galette gluten-free?+
Absolutely. Simply use a sheet of high-quality, gluten-free vegan puff pastry. The baking time may vary slightly, so keep an eye on it.
What can I serve with this mushroom galette?+
This galette pairs beautifully with a simple green salad tossed in a lemon vinaigrette, or some steamed asparagus.
How do I store and reheat leftovers?+
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat in an oven at 175°C (350°F) for about 10 minutes, or until warmed through and the pastry has re-crisped.
Can I make this Easy Crispy Mushroom Galette ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Easy Crispy Mushroom Galette?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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