This Wild Mushroom Galette is a rustic tart that celebrates the earthy depth of foraged mushrooms. Built on a flaky, buttery parmesan crust, it’s layered with herbed goat cheese, melty leeks, and sautéed chanterelles — simple ingredients that come together in just the right way, with all the fall vibes. It’s rich but not heavy, savory with just a touch of sweetness, and absolutely perfect for a quiet evening in.
Though chanterelles are the star here, this mushroom galette is endlessly adaptable. Any mix of wild or cultivated mushrooms, from lobsters and oysters to cremini and porcini, will create something equally delicious.
Recipe highlights
- Flaky parmesan pie crust. Buttery, crisp, and full of thin flaky layers, this flavorful crust is the perfect savory base for the mushroom filling.
- Adaptable to your favorite mushrooms. Whether you’ve just come home from a foraging trip or the farmer’s market, this galette turns earthy chanterelles (or any mushroom) into something truly special. Use it to showcase your favorite!
- Layers of flavor. From the herb & honey goat cheese and buttery leeks to the umami-packed mushrooms, this tart is packed with flavor.
- Versatile to serve. Serve it as a main dish with a simple green salad, slice it small for an appetizer, or throw a fried egg on top and eat it for breakfast.
Recipe overview
⏱️ Prep: ~30 min • Cook: ~40 min • Total: 2+ hours including chill time
🍴 Yield: 1 x 10-inch galette, serves 4
💪 Skill level: Intermediate. This mushroom tart is meant to be simple, rustic, and imperfect. However, if you’ve never made homemade pie crust before, it can take a little bit of time to master. My biggest tip is to keep your dough cold at all times!
How to make this wild mushroom galette
For full recipe instructions and ingredients measurements, head to the recipe card towards the bottom of this post. Here’s a quick overview of how to make this recipe:
1. Make the parmesan pie crust. Whisk together flour, sugar, and salt. Rub the butter in until it’s broken down into small pea-sized pieces. Fold in the parmesan and mix in just enough cold water to bring it all together. Wrap tightly and chill until firm.
2. Prepare the leeks & mushrooms. Sauté the leeks in butter until soft and melty. In a separate pan, sauté your chanterelles (or other mushrooms) until tender and most of the moisture has cooked off. Add butter and season with salt and pepper. Allow both leeks and mushrooms to cool completely.
3. Mix the goat cheese layer: Combine soft goat cheese with a drizzle of honey, a pinch of salt, a little lemon juice, and a few chopped fresh herbs like thyme, rosemary, or oregano.
4. Assemble the galette. Roll the parmesan pie dough into a large circle about ⅛-inch thick. Place it on a sheet pan. Spread the herbed goat cheese mixture over the center of the crust, leaving about 2 inches of border. Spoon the sautéed leeks over top, followed by the mushrooms. Fold the edges of the dough up and over the filling, pleating as you go. Brush the crust with egg wash for shine and sprinkle with a little extra parmesan. Chill thoroughly.
5. Bake. Preheat the oven to 400° F and bake the mushroom tart until golden brown and crisp, about 35–40 minutes.
6. Serve. Let the galette cool for 10–15 minutes before slicing. It’s wonderful warm, room temperature, or even cold from the fridge the next day.
Foraging chanterelle mushrooms
Chanterelles (Cantharellus species) are a true Pacific Northwest treasure. They’re fragrant, meaty, and deeply flavorful. They grow in late summer through fall, often near conifers, and can appear creamy white to vibrant gold in color. There are several edible species, including White Chanterelles, Golden, Cinnabar, and Yellowfoot.
Unlike many gilled mushrooms, chanterelles have false gills — soft ridges that run down the stem rather than sharp gills underneath. Their aroma is distinctively fruity and apricot-like.
Quick ID tips:
- Grows from the ground (not wood)
- Wavy caps in golden yellow (most common color)
- Fruity smell, similar to apricots
- False gills that are more like ridges running down the stem (which I personally think is the most beautiful thing in the world)
When to harvest chanterelles:
- Late summer/early fall
- A few days after a significant rain
Where to look:
- Mossy ground around hardwoods
- Areas with filtered light (not direct sun, not super dark)
- Moist forests
- Among Oregon Grape & Salal bushes
Chanterelles are a choice edible mushroom, with dense stems and a delicious umami flavor. They’re my favorite wild mushroom to find (and cook, and eat)!
Foraging disclaimer: Foraging for wild edibles must always be done with great care. The information on this blog is provided for educational and inspirational purposes only. It is your responsibility to properly identify any wild plants before consuming them. Some wild plants are toxic or may closely resemble edible species. If you are uncertain about any plant, do not eat it. Always consult a trusted field guide, local expert, or professional forager before consuming wild foods.
Variations & substitutions
Swap the mushrooms: Try oysters, lobsters, porcini, morels, hedgehogs, or even cremini if wild mushrooms aren’t available. Each variety brings its own texture and flavor to the final mushroom tart.
Swap the cheese: Substitute the goat cheese for ricotta, mascarpone, or even creamy feta.
Add greens: Add a handful of spinach in the last few minutes of sautéeing the mushrooms. Or, sprinkle a little arugula on top of the mushroom galette right when it comes out of the oven.
Make it mini: Use my heirloom tomato galette recipe as a guide to create small, individual tarts.
Try a different crust: Replace the parmesan crust with a classic pie crust. Or, try a buckwheat crust for even more earthiness or a brown butter crust for more nutty fall flavor.
Pro baking tips for a successful mushroom galette
Cook the mushrooms well. You want to drive out excess moisture before layering them into the tart, to help prevent a soggy crust. For fresh mushrooms, I always recommend doing a dry saute first. Cook the mushrooms in a dry pan until they release all their water, then add butter right at the end.
Keep the dough cold. Cold butter = flaky pastry. If your dough softens while assembling, pop it back in the fridge for 10-15 minutes before proceeding.
Assemble the galette on a sheet pan. Once you roll the dough out into a circle, move it onto a sheet pan and assemble it there. Once you have it filled with leeks and mushrooms, it will be very difficult to move!
Chill thoroughly before baking. Before you put the mushroom tart in the oven, give it a solid chill in the fridge or freezer. You want it to feel cold and solid before baking, so the tart keeps its shape during the baking process.
Use high-quality ingredients. This recipe is proof that you don’t need a long list of ingredients to make something special. With just a few high-quality ingredients that complement each other perfectly, simple preparation is all it takes.
Don’t overfill. Galettes are rustic by nature, but too much filling can make it difficult to fold and bake evenly.
Storage & serving
Storage: Keep leftovers covered in the refrigerator for up to 3 days.
Reheating: Warm slices in a 350° F oven for about 10 minutes to restore the crisp crust and warm filling.
To freeze: Wrap tightly in plastic, place in a freezer bag or storage container, and freeze for up to a month. Reheat directly from frozen until warmed through.
Serve this wild mushroom galette with a drizzle of honey or balsamic glaze, a handful of fresh herbs, or a small side salad with lemon vinaigrette. It’s as good for brunch as it is for a simple cozy fall dinner.
There’s something very special about baking with wild mushrooms that you found yourself. Their aroma fills the kitchen with the scent of the woods, like warm, sweet humus dug straight from the forest floor. Cooking with them brings a feeling of reverence, as if the process itself is a way of honoring nature. I hope you enjoy this recipe as much as I enjoyed making it!
Did you make this Wild Mushroom Galette? I’d love to know what you think! Please leave a star rating and comment below the recipe card – it means so much to me!
Wild Mushroom Galette
Ingredients
Parmesan Pie Crust
- 1 ¼ cups all purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon finely ground black pepper
- 4 ounces (1 stick) unsalted butter, cold, diced
- ¼ cup freshly grated parmesan
- ~½ cup cold water
Leeks
- 1 tablespoon butter
- 2 cups thinly sliced leeks, 1 medium leek
- salt & pepper
Mushrooms
- 1 pound fresh mushrooms, chopped into bite-sized pieces
- 1 tablespoon butter
- salt & pepper
- 1 clove garlic
Herbed Goat Cheese
- 4 ounces goat cheese, soft, room temperature
- 1 tablespoon fresh herbs, chopped
- 1 tablespoon honey
- 1 teaspoon lemon juice
Egg Wash
- 1 egg, beaten
- 2 tablespoons freshly grated parmesan
Instructions
- Made the pie dough. In a large bowl, whisk together 1 ¼ cups flour, 1 tbsp sugar, ¼ tsp salt and ⅛ tsp pepper. Rub butter in with your fingers or a pastry cutter until broken down into small pea-sized crumbs. Fold in ¼ cup parmesan until evenly distributed. Add cold water, a little at a time, stirring in with a fork as you go. Add just enough that the mixture starts to come together into a shaggy mass. Turn mixture out onto a clean work surface and knead gently with your hands just until mixture comes together. Shape into a disc, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes before rolling out.
- While dough is resting, prepare the leeks. Slice leek in half lengthwise and rinse thoroughly, then slice into thin half-moons. Melt butter in a saucepan over medium-low heat. Add sliced leeks and sprinkle with salt and pepper to taste. Cook, stirring frequently, until soft and melty, about 5-7 minutes. Set aside to cool completely.
- Next, cook the mushrooms. Add 1 pound of chopped mushrooms to a saucepan over medium heat, stirring often. You may have to cook them in two batches so as not to overcrowd them. Let them release their water, then continue to cook until all the water has cooked off. Melt 1 tbsp butter into the pan, swirling to coat the mushrooms. Season with salt and pepper to taste. Set aside to cool completely.
- Make the goat cheese spread. In a small bowl, beat together 4 oz soft goat cheese with 1 tbsp chopped fresh herbs, 1 tbsp honey, and 1 tsp lemon juice until well combined.
- Assemble the galette. Roll dough out onto parchment paper into a large circle about ⅛-inch thick. Carefully move parchment to a baking sheet. Spread herbed goat cheese over center of dough, leaving a 2-inch border around the edges. Top with cooled prepared leeks, then with the prepared mushrooms. Fold up the edges, pleating as you go. Brush pie dough with beaten egg and sprinkle with parmesan, if desired. Chill in the refrigerator or freezer until cold and dough feels solid, at least 20 minutes.
- Bake. While chilling, preheat oven to 375° F. Bake galette until crust is golden brown, about 35-40 minutes. Allow the tart to chill at least 15 minutes before slicing into it. Serve warm, room temperature, or cold.
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