Spiced Apple Mushroom Galette

Rustic French galettes skip the pie tin, letting buttery crust fold freely over the filling. Here firm apples meet shiitake mushrooms with cinnamon, cardamom, and fresh rosemary for an unexpected sweet-savory dessert.

Serves 6 · 35 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 5g protein
• 48g 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
• 3/4 tsp kosher salt
• 3 large firm apples
• 6 oz shiitake mushrooms
• 1/3 cup light brown sugar
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 tsp minced fresh rosemary
• 1 tsp fresh lemon zest
• 1 large egg
• 1 tbsp turbinado sugar
• 2 tbsp apricot jam

Instructions

1. 1In a food processor pulse the flour and salt, then add the cold butter cut into cubes and pulse until the mixture looks like coarse crumbs with some pea-sized bits remaining.
2. 2Drizzle in the ice water a spoonful at a time, pulsing just until the dough starts to clump; turn it out, press into a disk, wrap, and chill for at least 30 minutes.
3. 3While the dough chills, core and thinly slice the apples and wipe then thinly slice the shiitakes, discarding tough stems.
4. 4Toss the apple and mushroom slices with brown sugar, granulated sugar, cinnamon, cardamom, minced rosemary, lemon zest, and salt until evenly coated and fragrant.
5. 5On 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 to a baking sheet.
6. 6Pile the spiced apple-mushroom filling in the center, leaving a 2-inch border all around, and arrange the slices in loose overlapping layers.
7. 7Fold the dough border up and over the filling in rustic pleats, pinching gently so it holds; the center stays open.
8. 8Beat the egg with a splash of water and brush it over the folded crust, then sprinkle the crust generously with turbinado sugar for sparkle and crunch.
9. 9Bake at 400°F for 35 to 40 minutes until the crust is deep golden and the filling is bubbling and tender.
10. 10Warm the apricot jam briefly and brush it lightly over the hot fruit for a glossy bakery finish; cool 15 minutes before slicing into wedges for sharing.