Some recipes don’t shout for attention. They whisper. This mushroom and goat cheese galette has that kind of quiet elegance — flaky crust, earthy filling, and just enough tang from the cheese to keep every bite interesting. It doesn’t need bells and whistles; it’s already everything you want.

Think of it as the lovechild of countryside charm and French café vibes. It’s the kind of dish you throw together with whatever’s knocking around the fridge, yet it manages to taste like a warm hug and a small triumph. Perfect for breakfast & brunch, or whenever your mushrooms start eyeing you with purpose.

Active Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6

Ingredients

This galette thrives on simplicity. You don’t need to overcomplicate it — just start with fresh ingredients and let them do the heavy lifting.

• 1 sheet puff pastry (thawed if frozen)
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 8 oz mushrooms (cremini, shiitake, or a mix), thinly sliced
• ½ tsp fresh thyme (or a small pinch dried)
• Salt and pepper to taste
• 4 oz goat cheese, crumbled
• 1 egg, beaten — for brushing the crust
• Optional: 1 tbsp cream or milk to smooth the cheese

Extras worth adding if you’ve got them:

• A small handful of spinach (lightly cooked)
• A splash of balsamic for depth
• Grated Parmesan to bring a little bite

Instructions

Preparation

Start by heating olive oil in a pan over medium heat. Drop in the shallots and garlic — just enough time for them to soften and release that cozy aroma.

Toss in the mushrooms. Give them a moment to sit still in the pan before stirring. That’s how you coax out that deep, savory flavor and get that golden, browned edge.

Season with thyme, salt, and a generous crack of black pepper. Let the mixture cook until the mushrooms darken and lose their moisture. Take it off the heat and let things cool for a few minutes — just enough so it won’t melt the pastry.

On a piece of parchment, roll out your puff pastry. No need to stress about perfection — jagged edges are part of the charm. Spread the goat cheese in the center, leaving a generous border. If the cheese is stiff, mix in a splash of cream to help it spread. Then, pile on the mushroom mix.

Cooking

Fold the edges inward, loosely pleating as you go. This is where the galette gets its lovely, rustic look.

Brush the crust with your beaten egg — that’s how you get that bakery-style golden glow.

Slide the parchment (and galette) onto a baking sheet. Pop it into a 400°F (200°C) oven for about 35–40 minutes. When the crust is deeply golden and you see little bubbles of cheese peeking through, it’s ready.

Serving

Once it’s out, give it a few minutes to rest — 10 at most. That lets the cheese settle and the crust crisp up a bit more.

Slice it into wedges and serve warm or at room temp. It plays well with a peppery arugula salad, a runny egg, or a quiet cup of coffee if you’re going the breakfast & brunch route.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 280
• Total Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 300mg
• Total Carbs: 20g
• Fiber: 2g
• Sugars: 2g
• Protein: 7g

Tips and Variations

This recipe loves to be messed with — in a good way. You’ve got options.

• Swap the cheese: Try feta for something saltier, or go creamy with ricotta.
• Switch the veg: Caramelized onions, thin-sliced leeks, or even roasted zucchini work beautifully.
• Add something extra: Shredded chicken gives it bulk. Walnuts or pecans add crunch.

If you want less fuss on the day off, prep the filling ahead and keep it chilled. When it’s time to bake, just assemble and go. Leftovers (if you manage to save any) reheat like a dream.

Conclusion

There’s something magical about how easy this galette is — yet it never feels lazy. It smells like a bakery, looks like you spent hours, and tastes like the kind of meal you hope someone surprises you with.

It’s humble, but it knows what it’s doing. And once you’ve made it once, it’ll become one of those dishes you return to again and again — not just for its flavor, but for the feeling it brings with it.