Breakfast & Brunch

A Delicious Ricotta & Mushroom Galette

This savory mushroom and fresh ricotta galette makes for a delightful brunch.

Let’s make a galette!

[Note that this post contains an affiliate link.]

On Monday, I shared the most sublime homemade ricotta recipe ever with you, along with promises of future recipes that would incorporate said ricotta. Here is the first of three, which I hope you will dig.

Many years ago – maybe 12 – I picked up a copy of Baking with Julia*. Contained within was a recipe for a berry galette which – to the uninitiated – resembles a shallow, free-formed tart. As I have discovered, it’s a great candidate for improvisation, and I have made many variations of this galette over the years. Last night, when I set out on a mission to create a dish that would deliciously incorporate fresh ricotta, my thoughts immediately turned to galettes.

The secret that turns and ordinary dough into an ethereal one is the addition of texture and tang. Adding a small but respectable quantity of cornmeal – 2 tablespoons per galette – handles the former, while incorporating a cultured ingredient such as buttermilk, sour cream, or yogurt addresses the latter. The result is a perfectly crisp and flavorful crust that can handle a multitude of fillings, such as the mushroom option that follows.

This savory mushroom and fresh ricotta galette makes for a delightful brunch.

your dough should look like this before adding liquid

This savory mushroom and fresh ricotta galette makes for a delightful brunch.

galette dough discs

This savory mushroom and fresh ricotta galette makes for a delightful brunch.

rolled out galette disc


This galette would pair beautifully with a Pinot Noir or Champagne. You can turn it into a light lunch or dinner by adding salad or roasted asparagus.

Here’s the recipe.

A Delicious Ricotta & Mushroom Galette

Print Recipe
Cooking Time: Prep time: 40 minutes; bake time: 45 minutes


  • For the galette dough (makes two galettes - save one for another purpose):
  • 1/3 c. very cold water
  • 3 T. buttermilk, yogurt, or sour cream
  • 1 c. unbleached flour
  • 1/4 c. cornmeal
  • 1 t. sugar (optional)
  • 1/2 t. sea salt
  • 7 T. cold unsalted butter, cut into dice
  • For the mushroom filling:
  • 16 oz. mushrooms, any variety or varieties, cleaned and sliced (I used cremini because that's what I had on hand)
  • 1/2 oz. dried poricini mushrooms
  • 2 cloves garlic, minced
  • 2 glugs olive oil or 2 T. butter
  • large handful of Italian (flat) parsley leaves, chopped
  • 6 large sage leaves, cut into chiffonade
  • 1 1/2 oz. freshly grated Parmigiano-Reggiano cheese
  • 3 1/2 oz. fresh ricotta
  • splash of Marsala or brandy (optional)
  • sea salt
  • freshly cracked pepper



Place an oven rack in the lower third of the oven and preheat to 400 °F. If you have a baking stone, allow it to preheat in the oven as well. Otherwise, just plan to use a rimmed baking sheet. Soak the dried porcini mushrooms in 1/3 c. very hot water for a half hour.

For the galette dough:


Combine the buttermilk/yogurt/sour cream with the cold water and set aside. In a bowl, whisk together the flour, cornmeal, sugar (if using), and salt. Using a pastry blender, cut in the butter until the largest pieces are about the size of peas. Slowly pour in about 2/3 of the water/buttermilk mixture and incorporate with a fork. If it readily comes together, awesome! If it's still dry and crumbly, add more of the mixture until it's moist. Note that you neither want an exceptionally soft, sticky dough, nor one that's firm and dry.


Divide the dough in half, shape each half into a ball, and flatten each ball to form a disc. Wrap each disc in plastic wrap and refrigerate for 1/2 hour or overnight.

For the galette:


While the dough is chilling, drain the poricinis (save the liquid) and chop any large ones into smaller pieces. Heat a large skillet over a medium-high flame. When hot, add the olive oil or butter, and then the garlic. Sautée for 30 seconds, then add the sliced mushrooms. Stir occasionally until they release their liquid. Add the porcinis and sage, and turn the heat up a notch until the liquid has mostly evaporated. Spoon out the mushrooms.


Add a healthy splash of brandy or Marsala (if using) to deglaze the pan. Add the reserved porcini soaking liquid and reduce until only around two tablespoons of liquid remain. Just eyeball this. Add the mushrooms back in and given them a good stir. Add the parsley, and season to taste with salt and pepper. Depending on the type of mushrooms and alcohol used, you may wish to add a very slight sprinkling of balsamic vinegar or a spritz of lemon juice - let your taste buds guide you! Set aside in a large bowl to cool slightly.


Remove one of the dough discs from the fridge and place on a well-floured surface. Roll out into something that vaguely resembles a shaggy circle with a diameter of roughly 14 inches. Do not concern yourself with making it perfect, as this galette is far more charming when it looks a bit deformed. Place on a sheet of parchment paper and transfer to a pizza peel (if you have one and are using a baking stone), an inverted baking sheet (if you don't have a pizza peel and are using a baking stone), or just the rimmed baking sheet.


Arrange the mushroom mixture onto the galette dough, leaving a good two inch-wide perimeter to fold over the top. Crumble the ricotta over the mushrooms, and evenly distribute the Parmigiano-Reggiano over everything. Fold the dough flaps over the top of the filling (see picture), allowing them to overlap as needed.


Transfer the galette to the baking stone using the pizza peel or inverted baking sheet, or just place the baking sheet onto the oven rack. Bake for 25 minutes. If the crust and cheese aren't golden brown, bake for another five to 10 minutes, making sure that nothing burns.


Allow to cool slightly, then cut into wedges and serve. This tart doesn't reheat well, just FYI. Plan to eat it at one sitting if possible! Enjoy!


A galette is simply a free-form tart, and this one is filled with a lovely blend of mushrooms and homemade (or store bought) ricotta cheese. It will serve two for a light lunch - just add a tossed salad or some roasted asparagus, or four as a first course. Start to finish, this recipe will take around 1:15 to prepare - if you maintain a sense of focus - so plan accordingly. Also, feel free to make the galette dough up to two days in advance. Enjoy!

This savory mushroom and fresh ricotta galette makes for a delightful brunch.

This savory mushroom and fresh ricotta galette makes for a delightful brunch.


This savory mushroom and fresh ricotta galette makes for a delightful brunch.

This savory mushroom and fresh ricotta galette makes for a delightful brunch.

If you’d like a recipe suggestion for the second dough disc, here is a mango and ricotta dessert galette that received accolades from my teenager.

*Note that the above Baking with Julia cookbook link is an affiliate link, meaning that if you decide to go on a wild shopping spree at Amazon after clicking on it (whether or not you actually buy this book), I’ll earn a small percentage of the total sale.

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