Rustic Apple Mushroom Galette

In French kitchens, a galette means a free-form tart folded casually by hand. Here crisp apples meet earthy cremini mushrooms, thyme, and honey for a rustic sweet-savory dessert.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

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

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Ingredients

• 1 1/4 cups all-purpose flour
• 8 tbsp cold unsalted butter
• 4 tbsp ice water
• 1/2 tsp salt
• 3 medium crisp apples (Honeycrisp or Granny Smith)
• 6 oz fresh cremini mushrooms
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary
• 3 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 large egg
• 1 tbsp turbinado sugar

Instructions

1. 1Whisk the flour and salt together in a large bowl, then cut in the cold butter with a pastry blender or fingertips until the mixture looks like coarse crumbs with some pea-sized bits remaining.
2. 2Drizzle in the ice water a little at a time, tossing with a fork until the dough just comes together; press into a disk, wrap, and chill for at least 30 minutes.
3. 3Meanwhile, wipe the mushrooms clean and slice them thin; core and thinly slice the apples, then toss the apples with lemon juice, cinnamon, and brown sugar in a bowl.
4. 4Heat a dry skillet over medium heat and quickly sauté the mushroom slices until they release moisture and turn golden at the edges, about 4 to 5 minutes; remove from heat and stir in the honey, thyme, and rosemary so the mushrooms glaze lightly.
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 prepared sheet.
6. 6Arrange the seasoned apple slices in the center of the dough, leaving a 2-inch border all around, then scatter the honey-glazed mushrooms evenly over the apples.
7. 7Fold the dough border up and over the filling in casual pleats, pinching lightly so it holds; brush the exposed crust with beaten egg and sprinkle with turbinado sugar.
8. 8Bake for 35 to 40 minutes until the crust is deep golden and the apples are tender and bubbling at the edges.
9. 9Cool the galette on the sheet for 10 minutes so the juices set slightly, then slide onto a board.
10. 10Scatter a few extra fresh thyme leaves over the top for aroma and color.
11. 11Slice into wedges with a sharp knife and serve warm or at room temperature so guests can share family-style.
12. 12Store any leftovers loosely covered at room temperature up to one day; rewarm briefly if desired.