Honeyed Apple Mushroom Galette

A galette is the French countryside’s free-form tart—no tin required, just folded pastry edges. This one pairs thinly sliced tart apples with honey-glazed mushrooms, thyme, and a whisper of cardamom for a rustic sweet-savory finish.

Serves 6 · 35 min prep · 40 min cook

Estimate for one serving

• 318 cal
• 5g protein
• 42g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp plus 1 tbsp granulated sugar
• 1/2 tsp fine salt
• 1/2 cup cold unsalted butter, cubed
• 3 to 4 tbsp ice water
• 3 cups tart apples, thinly sliced
• 1 1/2 cups fresh oyster or cremini mushrooms, thinly sliced
• 3 tbsp honey
• 1 tsp fresh thyme leaves
• 1 tsp lemon zest
• 1/4 tsp ground cardamom
• 1 egg, beaten for wash
• 1 tbsp turbinado sugar for sprinkling
• 1 tbsp unsalted butter for sauté

Instructions

1. 1In a bowl stir together flour, granulated sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized bits remaining.
2. 2Drizzle ice water a spoonful at a time, tossing with a fork just until the dough holds when pinched; gather into a disk, wrap, and chill at least 30 minutes.
3. 3While the dough rests, melt a tablespoon of butter in a skillet over medium heat. Add the sliced mushrooms and cook 5 to 7 minutes until they soften, release moisture, and take on light golden edges.
4. 4Transfer mushrooms to a bowl and toss with apple slices, honey, remaining granulated sugar, thyme, lemon zest, and cardamom until every piece glistens.
5. 5Preheat the oven to 400°F and line a baking sheet with parchment. On a lightly floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick and transfer it to the sheet.
6. 6Pile the honeyed apple-mushroom filling in the center, leaving a 2-inch border all around; fold the border up and over the fruit in loose pleats, pinching gently where folds meet so juices stay inside.
7. 7Brush the exposed crust with beaten egg and sprinkle generously with turbinado sugar for sparkle and crunch.
8. 8Bake 35 to 42 minutes until the crust is deep golden, the apples are tender when pierced, and caramelized juices bubble at the folds.
9. 9Cool on the sheet 10 to 15 minutes so the filling firms slightly, then slide onto a board and cut into wedges. Serve warm or at room temperature for easy sharing.