Caramelized Apple Mushroom Galette

A galette is the free-form cousin of the classic French tart, its edges folded casually around the filling. This one caramelizes Honeycrisp apples with cremini mushrooms, brown sugar, cinnamon, and fresh thyme for a warm sweet-savory finish.

Serves 6 · 45 min prep · 50 min cook

Estimate for one serving

• 320 cal
• 5g protein
• 42g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cubed cold unsalted butter
• 3 to 4 tbsp ice water
• 3 medium, thinly sliced Honeycrisp apples
• 4 oz, thinly sliced fresh cremini mushrooms
• 1/3 cup brown sugar
• 2 tbsp granulated sugar
• 2 tbsp unsalted butter for filling
• 1 tsp cinnamon
• 1 tsp fresh thyme leaves
• 1 tbsp lemon juice
• 1 beaten for wash egg
• 1 tbsp for sprinkling coarse sugar
• 1/4 tsp pinch of salt

Instructions

1. 1Pulse the flour, cold butter cubes, and salt in a food processor until the mixture resembles coarse crumbs with some pea-size butter pieces remaining.
2. 2Drizzle in ice water a tablespoon at a time, pulsing just until the dough begins to clump; turn it out, press into a disk, wrap, and chill 30 minutes.
3. 3While the dough chills, melt the filling butter in a large skillet over medium heat.
4. 4Add the thinly sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 6 minutes.
5. 5Stir in the apple slices, brown sugar, granulated sugar, cinnamon, thyme, and lemon juice; continue cooking 8 to 10 minutes until the apples soften and the mixture turns glossy and deeply caramelized.
6. 6Remove the skillet from heat and let the filling cool 10 minutes so it will not melt the pastry.
7. 7Preheat the oven to 400°F and line a baking sheet with parchment.
8. 8On a lightly floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick; transfer to the prepared sheet.
9. 9Spoon the cooled apple-mushroom filling into the center, leaving a 2-inch border all around.
10. 10Fold the bare dough edges up and over the filling in rustic pleats, pinching lightly to seal gaps.
11. 11Brush the exposed crust with beaten egg and sprinkle generously with coarse sugar for sparkle and crunch.
12. 12Bake 35 to 40 minutes until the crust is deep golden and the caramelized juices bubble at the edges.
13. 13Cool on the sheet 15 minutes before slicing so the filling sets enough to hold neat wedges.
14. 14Serve warm as a free-form bakery-style dessert that feels both cozy and shareable for weekend gatherings.