Puff Pastry Galettes: Ricotta/Pesto/Tomato and Mushroom/Crab Spread! These savory galettes make the perfect meal or an appetizer! Super easy to make, bursting with flavor, and beautifully served! 


Thanksgiving Mushroom and Ricotta Galettes
 
The idea for this Thanksgiving was to create a setting that reflects the season and is full of beautiful fall details; rustic, earthy, harvest, colorful, inviting, inspirational…! 
 
Unlike a tart or more traditional pie, galette has a rustic elegance with its imperfections that are welcoming and comforting.

Thanksgiving Deviled Eggs and Galettes

What is Galette

A Galette is a French pastry similar to a free-form, single-crust “tart” with either a savory or sweet filling. The beauty of the galette is that it requires no special pie dish or tart pan. You simply fold the buttery galette crust edges over themselves to hold in all the filling.

There are many recipes for the mushroom galette or tart, but this one is very different and you will see why below.

I usually create recipes based on the ingredients I have on hand. I bought Pepperidge Farm, Puff Pastry Sheets. There are two sheets in the pack and I was thinking of creating two different flavored galettes. It worked so well.

These galettes are perfect when you have a company over or on any busy weekday when you want something quick and delicious. Similar to Pizza, just Flakier! You will love it.

Mushroom Galette Ingredients

PUFF PASTRY CRUST – use a store-bought puff pastry to save on time. If you choose to make your own here is a good recipe for one: homemade puff pastry

Pepperidge Farm, Puff Pastry Sheets

Cremini (Baby Bella) mushrooms – a young portabello mushrooms. They are dark in color with a firm, smooth cap. Feel free to substitute other mushroom varieties if you prefer! Or use a mix of mushrooms.

Caramelized Onion – adds so much flavor to the mushrooms.

Blue Crab Spread – one of our favorite items to buy at Costco and we buy it every time we shop there. It’s a delicious spread on its own, perfect filling to make Crab Stuffed Mushrooms or use it as a stuffing for fish fillets. Endless possibilities! But, if you don’t have it, use plain whipped cream cheese or cream cheese with chives, Ricotta cheese, or Farmer cheese. 

Gruyere Cheese – a Swiss-type or Alpine cheese, and is sweet but slightly salty. Another favorite of ours is from Costco. Again, you can use a variety of your favorite cheese in this recipe. 

Egg – for the egg wash.

Aromatics – add fresh thyme springs (you can also use rosemary) and parsley on top when serving. 

What To Serve Mushroom Galette With

Serve this Mushroom Galette as an appetizer, side, or even main dish. 

NOTES

You can add a bit more or less of the ingredients below. Always adjust to your taste. 

HOW TO MAKE MUSHROOM GALETTE

  • Thaw puff pastry sheets on the counter for about 30 minutes.
  • Once thawed, flour the countertop and roll it out into a circle about ¼ inch thick.
  • Carefully transfer the dough onto a parchment-paper-lined cookie sheet.

If you want a flaky thin and crispy pastry that’s not very puffy, prick the Puff Pastry all over with a fork, which lets steam escape while baking.

  • Add 1/2 Cup of Blue Crab Spread (or see other options above), leaving a 1 1/2 inch border around the edges of the circle. Spread evenly with a silicone spatula.

Mushroom Galette step 1

  • Spread 1 cup sauteed baby bella mushrooms and 1/2 cup caramelized yellow onion evenly.

Mushroom Galette step 2

  • Top with 1 cup of grated Gruyere cheese (or your favorite cheese).

Mushroom Galette step 3

  • Gently bring the outer edges of the pastry up over the filling.
  • Brush the crust of the galette with egg wash.

Mushroom Galette ready to bake

  • Bake in the preheated at 400F oven until puffed, lightly browned, and the cheese is melted for about 20 to 25 minutes.  

Mushroom Galette baked

  • Garnish with thyme and parsley, if you prefer.
  • Let cool before slicing and serving.
  • Serve warm or at room temperature.
  • Cover and store in the fridge for up to 3 days.

HOW TO MAKE RICOTTA/PESTO/TOMATO GALETTE

  • Thaw puff pastry sheets on the counter for about 30 minutes.
  • Once thawed, flour the countertop and roll it out into a circle about ¼ inch thick.
  • Carefully transfer the dough onto a parchment-paper-lined cookie sheet.

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

  • Add 2/3 cup Ricotta cheese on top, leaving a 1 1/2 inch border around the edges of the circle. Spread evenly with a silicone spatula.

Ricotta Pesto Galette step 1

  • Use your favorite brand of Ricotta cheese and Pesto. These are my favorite.

Ricotta and Pesto

  • Spread 1/3 cup Pesto on top or Ricotta cheese evenly.

Ricotta Pesto Galette step 2

  • Add 1/2 cup Parmesan cheese on top.
  • Add cherry or grape tomatoes and basil leaves. Decorate as you like.

Ricotta Pesto Galette step 3

  • Gently bring the outer edges of the pastry up over the filling.
  • Brush the crust of the galette with egg wash.

Ricotta Pesto Galette ready to bake

  • Bake in the preheated at 400F oven until puffed, lightly browned, and the cheese is melted for about 20 to 25 minutes.  
  • You can bake both galettes in the oven on separate shells. Just make sure to keep an eye on both during the last 5 minutes of baking. 

Ricotta Pesto Galette step 4

  • Garnish with parsley, if you prefer.
  • Let cool before slicing and serving.
  • Serve warm or at room temperature.
  • Cover and store in the fridge for up to 3 days.

I just love that this galette can be served warm or at room temperature. Any leftovers are also great cold the next day or easily reheated in the microwave, toaster oven, or oven.

Thanksgiving Mushroom and Ricotta Galettes

Puff Pastry Galettes!

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Puff Pastry Galettes: Ricotta/Pesto/Tomato and Mushroom/Crab Spread! These savory galettes make the perfect meal or an appetizer! Super easy to make, bursting with flavor, and beautifully served! 

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry 2 Sheets, thawed
  • 1 egg for the egg wash
  • Mushroom Galette:
  • 1 sheet puff pastry
  • 1/2 Cup of Blue Crab Spread ( or use plain whipped cream cheese, Chive & Onion Cream Cheese Spread, Ricotta cheese, or Farmer cheese)
  • 1 cup sauteed baby bella mushrooms
  • 1/2 cup caramelized yellow onion
  • 1 cup of grated Gruyere cheese (or your favorite cheese)
  • salt/pepper to taste
  • Ricotta/Pesto Galette
  • 2/3 cup Ricotta cheese
  • 1/3 cup Pesto
  • 1/2 cup Parmesan cheese
  • cherry or grape tomatoes
  • basil leaves
  • salt/pepper to taste

Instructions

  • Mushroom Galette:
  • Thaw puff pastry sheets on the counter for about 30 minutes.
  • Once thawed, flour the countertop and roll it out into a circle about ¼ inch thick.
  • Carefully transfer the dough onto a parchment-paper-lined cookie sheet.
  • Prick the Puff Pastry all over with a fork.
  • Add 1/2 Cup of Blue Crab Spread (or see other options above), leaving a 1 1/2 inch border around the edges of the circle.
  • Spread evenly with a silicone spatula.
  • Spread 1 cup sauteed baby Bella mushrooms and 1/2 cup caramelized yellow onion evenly.
  • Top with 1 cup of grated Gruyere cheese (or your favorite cheese).
  • Gently bring the outer edges of the pastry up over the filling.
  • Brush the crust of the galette with egg wash.
  • Bake in the preheated at 400F oven until puffed, lightly browned, and the cheese is melted for about 20 to 25 minutes. 
  • Garnish with thyme and parsley, if you prefer.
  • Let cool before slicing and serving.
  • Serve warm or at room temperature.
  • Ricotta Pesto Galette:
  • Thaw puff pastry sheets on the counter for about 30 minutes.
  • Once thawed, flour the countertop and roll it out into a circle about ¼ inch thick.
  • Carefully transfer the dough onto a parchment-paper-lined cookie sheet.
  • Prick the Puff Pastry all over with a fork.
  • Add 2/3 cup Ricotta cheese on top, leaving a 1 1/2 inch border around the edges of the circle.
  • Spread evenly with a silicone spatula.
  • Spread 1/3 cup Pesto on top or Ricotta cheese evenly.
  • Add 1/2 cup Parmesan cheese on top.
  • Add cherry or grape tomatoes and basil leaves. Decorate as you like.
  • Gently bring the outer edges of the pastry up over the filling.
  • Brush the crust of the galette with egg wash.
  • Bake in the preheated at 400F oven until puffed, lightly browned, and the cheese is melted for about 20 to 25 minutes.  
  • You can bake both galettes in the oven on separate shells. Just make sure to keep an eye on both during the last 5 minutes of baking. 
  • Garnish with parsley, if you prefer.
  • Let cool before slicing and serving.
  • Serve warm or at room temperature.

Notes

Cover and store in the fridge for up to 3 days.

Did you make this recipe?

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