Galettes are pretty wonderful things. They’re great for breakfast, brunch, or any time in-between. They’re tasty and filling. And this mushroom & cheese galette recipe will give you everything you need to create something delicious.

What exactly is a galette?

There are two main varieties of galette that you have come across:

  • Galette: A term used in French cuisine to describe a flat, roundish, crusty cake, traditionally with a sweet filling.
  • Breton galette: A pancake made with buckwheat flour, traditionally with a savoury filling.

You’ll notice that this recipe joins the two – classic galette dough with a savoury filling. Call it a French take on pizza, if you will.

This mushroom & cheese galette is paired with a brandy sidecar cocktail to maximise flavour and enjoyment. You’ll find the full recipe for the cocktail below.

Recipe serves 6-8.

Mushroom & Cheese Galette Recipe



  • 175g flour
  • 1 tsp sea salt flakes
  • 120g cold butter, cut into small cubes
  • 70g sour cream
  • 2 tsp freshly squeezed lemon juice
  • 60ml ice-cold water

Mushroom filling:

  • 2 Tbsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, finely minced
  • 4-5 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • 500g mixed cultivated mushrooms, sliced
  • 150g grated Havarti or Gruyère cheese
  • Handful cherry tomatoes, sliced in half
  • Salt and pepper, to taste


  • 1 egg, beaten with a splash of milk for egg wash


For the pastry:

  1. Pulse flour and salt together in a food processor to mix.
  2. Add the butter cubes and pulse until the mixture resembles wet sand.
  3. Whisk together sour cream and lemon juice, add and pulse.
  4. Slowly drizzle in just enough ice water until a soft dough is formed.
  5. Knead dough into a ball and then flatten into a disk.
  6. Wrap very well in cling film and refrigerate for at least an hour.

For the mushroom filling:

  1. Heat olive oil in a large frying pan.
  2. Fry the onion until it is golden brown and beginning to caramelise.
  3. Add the garlic, thyme, and rosemary. Cook until fragrant.
  4. Add the mushrooms and cook until golden brown. Season well.
  5. Remove the mushrooms from the heat and turn out onto a chopping board to cool.
  6. Discard herb stems.

To bake:

  1. Preheat oven to 200˚C.
  2. On a lightly floured surface, roll out cold, rested pastry into a large 30cm circle.
  3. Transfer onto a baking tray lined with baking paper.
  4. Sprinkle a little cheese over the base of the pastry.
  5. Toss the remaining cheese with the cooled mushrooms.
  6. Arrange the mushrooms in the centre of the pastry, leaving a 4cm border.
  7. Fold the border up and over the filling, pleating along the way to seal the border.
  8. Place cherry tomatoes around the mushroom filling and sprinkle with a little salt.
Egg wash the pastry and season. For extra points, sprinkle a little cheese on the pastry edges.
  10. Bake in the oven for 45-50 minutes until the pastry is cooked through and deeply golden brown.
Allow to cool slightly before cutting into slices and serving.

Upland Brandy Sidecar Recipe

Recipe makes 1 cocktail.


  • 50ml brandy
  • 25ml triple sec
  • 25ml simple syrup
  • Orange twist for garnish


  1. In a shaker filled with ice, combine the brandy, triple sec, and simple syrup.
  2. Shake well.
  3. Strain into glass over ice and garnish with a twist of orange.

Looking for more delicious mushroom recipes? Try this duck & mushroom pancake or this Moroccan-spiced mushroom tartlets recipes.

Mushroom & Cheese Galette Recipe Notes

This Mushroom & Cheese Galette recipe is courtesy of The South African Mushroom Farmers’ Association. Check them out on Facebook, Instagram, and Twitter.

Also, check out our full Recipes Archive.

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