Mushroom & Apple Galette

A galette is the free-spirited French cousin of pie—rustic pastry folded casually around its filling. This bakery-style version pairs earthy cremini mushrooms with Honeycrisp apples, honey, and sage for a savory-sweet dessert twist.

Serves 6 · 40 min prep · 45 min cook

Estimate for one serving

• 320 cal
• 5g protein
• 38g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tbsp plus 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 8 tbsp plus 2 tbsp cold unsalted butter
• 4–5 tbsp ice water
• 6 oz cremini mushrooms
• 2 large Honeycrisp apples
• 1 tbsp fresh lemon juice
• 3 tbsp honey
• 6 fresh sage leaves
• 1/2 tsp ground cinnamon
• 1 large egg
• 1 tbsp turbinado sugar
• for serving crème fraîche

Instructions

1. 1In a food processor or bowl, pulse or cut together the flour, sugar, and salt. Add the cold cubed butter and work until pea-sized crumbs form.
2. 2Drizzle in ice water one tablespoon at a time, mixing just until the dough holds together when pinched. Pat into a disk, wrap, and chill at least 30 minutes.
3. 3While the dough chills, wipe and thinly slice the mushrooms. Melt butter in a skillet over medium heat and sauté the mushrooms with salt until they release liquid and turn golden, 6–8 minutes; transfer to a plate to cool completely.
4. 4Core and thinly slice the apples. Toss immediately with lemon juice, remaining sugar, cinnamon, and honey so they stay bright.
5. 5Finely chop half the sage leaves and fold them into the cooled mushrooms along with the remaining tablespoon of butter melted and the last of the honey so the mushrooms take on a glossy sweet edge.
6. 6On a lightly floured sheet of parchment, roll the chilled dough into a rough 12-inch circle about 1/8-inch thick. Transfer parchment and dough onto a baking sheet.
7. 7Arrange the apple slices in overlapping concentric circles, leaving a 2-inch border. Scatter the sweetened sage mushrooms evenly over and between the apples.
8. 8Fold the dough border up and over the filling in loose pleats, pinching gently where needed. Beat the egg with a splash of water and brush the crust; sprinkle turbinado sugar over the crust and a few remaining sage leaves on top.
9. 9Bake at 400°F for 35–40 minutes until the crust is deep golden and the apples are tender and caramelized at the edges. Cool on the sheet 15 minutes.
10. 10Slice into wedges and serve warm or at room temperature with a spoonful of crème fraîche to balance the sweet-savory notes.