Mushroom Tomato Galette

This Mushroom Tomato Galette is savory, flaky, and flavorful. It is filled with delicious mushrooms and juicy ripe tomatoes. This dish is not only fun to make but is the perfect summer recipe that your whole family will love.

Summer is finally here which also means awesome summer produce is also here at my local grocery store. I love seeing all the beautiful bright summer vegetables and fruits out. When shopping the other day there was one fruit caught immediately caught my eye and that was these cut red and yellow cherry tomatoes. Once I saw them I just knew I wanted to get them and make something with them.

The first thing you are going to do is make your galette is prepare the crust. In a medium bowl combine your flour, salt, pepper, garlic powder and whisk. You will then add your olive oil and whisk once more making sure you have mixed the olive evenly throughout your flour mixture. Lastly, you will add cold water. When I mean cold, I mean ice cold. I like to put a hand full of ice cubes in my water for a couple minutes to insure my water is very cold and not room temperature before adding it to the flour.

Mix your water with the flour together until it turns into dough. Don’t worry if you notice your mixture is a little too wet or too dry. You can fix that when it comes to rolling it out the dough by adding a little more flour or water.

Form your galette dough into a ball and wrap it up. Place the dough into the refrigerator for one hour. The dough needs to be completely cold before we roll it out. While your dough is chilling in the refrigerator prepare your veggies. I first cut my mushrooms and tossed them in a little olive oil. I then chopped up my tomatoes and set them aside. Lastly, preheat your oven to 400 degrees fahrenheit.

Before rolling out the galette dough I placed parchment paper on the surface, this will prevent the dough from sticking to the counter. Using a rolling pin roll out your dough into a circle, or in my case a semi circle. You will then add your mushrooms first starting in the middle then slowly moving out toward the edge of your galette. Make sure to leave at least 1 ½ inches of dough exposed around the edge of your galette.

Before adding the cherry tomatoes I sprinkled the mushrooms with dried thyme and oregano, this is optional. I then placed the tomatoes on top of the mushrooms starting with the middle of the galette and moving out.

Fold the edges of the Tomato Mushroom Galette towards the middle. You want to make sure that the veggies in the middle are exposed showing their beautiful colors. The dough will pleat and the edged will not look perfect but dont worry, it is supposed to look like that.

Brush the edges of the galette dough with almond milk and bake for 30 minutes or until edges are golden brown.

I garnished my Mushroom Tomato Galette with micro arugula and sprinkled dried thyme and oregano on top of the tomatoes. If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it.

Mushroom Tomato Galette

  • Servings: 6
  • Difficulty: easy
  • Print

This Mushroom and Tomato Galette is savory, flaky, and flavorful. It is filled with delicious mushrooms and juicy ripe tomatoes. This dish is not only fun to make but is the perfect summer recipe that your whole family will love.

Galette Dough and Filling

  • 1 ½ cup flour, I used whole wheat
  • ¼ olive oil
  • ⅓ cup ice water
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup mushrooms, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 cup mico arugula, for garnish

Directions

  1. In a medium bowl combine your flour, salt, pepper, garlic powder and whisk.
  2. Add your olive oil and whisk once more making sure you have mixed the olive evenly throughout your flour mixture.
  3. Combine your ice cold water. I like to put a hand full of ice cubes in my water for a couple minutes to insure my water is very cold and not room temperature before adding it to the flour.
  4. Mix your water with the flour together until it turns into dough. I use my hands to mix it together once the water had absorbed into the flour.
  5. Form your galette dough into a ball, wrap it up and place the dough into the refrigerator for one hour.
  6. Preheat your oven to 400 degrees fahrenheit.
  7. Using a rolling pin roll out your dough into a circle, or in my case a semi circle.
  8. Add your mushrooms first starting in the middle then slowly moving out toward the edge of your galette. Repeat this process with the tomatoes. Make sure to leave at least 1 ½ inches of dough exposed around the edge of your galette.
  9. Fold the edges of the Tomato and Mushroom Galette towards the middle. You want to make sure that the veggies in the middle are exposed showing their beautiful colors. The dough will pleat and the edged will not look perfect but dont worry, it is supposed to look like that.
  10. Brush the edges of the galette dough with almond milk and bake for 30 minutes or until edges are golden brown.
  11. Garnish your galette with micro arugula, sprinkled dried thyme and oregano. Eat and enjoy!
Make it Your Own
  • Substitute the mushrooms and tomatoes with your favorite veggies.
  • Dont have whole wheat flour for the galette crust? Unbleached all-purpose white flour will also taste wonderful.
  • Leftover Mushroom Tomato Galette will last wrapped up in the refrigerator for 3-4 days and in the freezer for 2-3 weeks.

2 replies to “Mushroom Tomato Galette

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