Warm Spiced Apple Mushroom Galette

A galette is the French countryside’s free-form tart, folded by hand rather than pressed into a tin. This warm version pairs tart Granny Smith apples with savory mushrooms, maple, cinnamon, and fragrant herbs under a flaky butter crust.

Serves 6 · 30 min prep · 32 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 38g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 8 tbsp cold unsalted butter
• 4 tbsp ice water
• 1/4 tsp pinch of salt
• 3 medium Granny Smith apples
• 5 oz button mushrooms
• 1 tsp finely chopped fresh rosemary
• 1 tsp leaves fresh thyme
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1 for wash egg
• 1 tsp coarse sugar

Instructions

1. 1In a bowl cut the cold butter into the flour and salt until the mixture looks like coarse meal with a few larger flakes.
2. 2Drizzle in the ice water a spoonful at a time, tossing with a fork until the dough just comes together; press into a disk, wrap, and chill 20 minutes.
3. 3Meanwhile core and thinly slice the apples and wipe and thinly slice the mushrooms.
4. 4Toss the apples and mushrooms with maple syrup, cinnamon, rosemary, and thyme until evenly coated and fragrant.
5. 5Preheat the oven to 400°F and line a baking sheet with parchment.
6. 6On a lightly floured surface roll the chilled dough into a rough 12-inch circle one-eighth inch thick.
7. 7Transfer the dough to the prepared sheet and mound the apple-mushroom filling in the center, leaving a two-inch border all around.
8. 8Fold the border up and over the filling in loose pleats, leaving the center open so steam can escape.
9. 9Beat the egg lightly and brush it over the exposed crust; sprinkle the coarse sugar on the glazed edges.
10. 10Bake 28 to 34 minutes until the crust is deep golden and the filling is bubbling and tender.
11. 11Cool on the sheet for 10 minutes so the juices set slightly.
12. 12Slice into wedges and serve warm, letting the herbal steam rise from each cut.