Warm Apple Mushroom Galette

A galette is France's free-form tart, edges folded casually for rustic charm. This warm bake pairs firm apples with oyster mushrooms, thyme, and honey for a sweet-savory shareable.

Serves 6 · 35 min prep · 45 min cook

Estimate for one serving

• 380 cal
• 5g protein
• 48g carbs
• 19g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 10 tbsp cold unsalted butter
• 4 to 5 tbsp ice water
• 3/4 tsp fine sea salt
• 3 tbsp granulated sugar
• 4 medium firm apples
• 6 oz fresh oyster mushrooms
• 1 tsp fresh thyme leaves
• 3 tbsp honey
• 1 tsp ground cinnamon
• 1 large egg
• 1 tbsp turbinado sugar
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

Instructions

1. 1In a mixing bowl, combine flour, salt, and a spoonful of granulated sugar, then cut in cold butter cubes until pea-sized bits remain for a flaky crust.
2. 2Drizzle ice water a tablespoon at a time, tossing gently with a fork just until the dough holds when pinched; press into a disk, wrap, and chill 30 minutes.
3. 3While the dough rests, wipe oyster mushrooms clean, tear them into bite-size ribbons, and sauté in a dry skillet over medium heat until lightly golden and fragrant, about 5 minutes; cool.
4. 4Core and thinly slice the apples, then toss with honey, cinnamon, lemon zest, vanilla, thyme leaves, and the remaining granulated sugar so the fruit glistens.
5. 5Fold the cooled mushroom ribbons into the apple mixture, keeping pieces distinct so both textures show in every slice.
6. 6On a lightly floured sheet of parchment, roll the chilled dough into a rough 12-inch circle one-eighth inch thick; transfer parchment and dough to a baking sheet.
7. 7Pile the apple-mushroom filling in the center, leaving a two-inch border all around, then fold and pleat the border up and over the fruit, leaving the middle open.
8. 8Beat the egg with a splash of water and brush the folded crust edges; sprinkle turbinado sugar over the crust for sparkle and crunch.
9. 9Bake at 400°F for 35 to 42 minutes until the crust is deep golden and the juices bubble thickly in the center.
10. 10Cool on the sheet 10 minutes so the filling sets slightly, then slide onto a board and cut into wedges while still warm.
11. 11Serve shareable-style for weekend guests; the free-form shape travels well and looks bakery-rustic on a potluck table.