Mushroom, Fennel and Herbed Ricotta Galette 4.000

Goran Kosanovic for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Sep 12, 2018

This rustic savory tart makes the most of sauteed mushrooms, fennel and a creamy thyme and Gruyère-flecked ricotta. If you have no mushrooms or fennel, the ricotta also lends itself as a versatile base (feel free to swap in different herbs as well) for whatever seasonal vegetable you might have on hand.

To read the accompanying story, see: Think pies are too fussy? A rustic galette is just as impressive — and much easier..

Make Ahead: The assembled galette needs to rest in the refrigerator for 20 to 30 minutes, or up to 1 day in advance.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 1 tablespoon plus 1 1/2 teaspoons minced fresh thyme leaves, plus 3 or 4 sprigs, for garnish
  • 1/4 cup shredded Gruyère cheese, plus more for sprinkling
  • 1 cup good-quality, full-fat ricotta
  • Kosher salt
  • Freshly cracked black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 pound cremini or shiitake mushrooms (or a mix of both), stemmed and sliced
  • 2 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 1 fennel bulb, cored and thinly sliced
  • 1/2 Endlessly Adaptable Galette Dough recipe (1 disk rolled out on a baking sheet; see related recipe)
  • 1 large egg
  • 1 tablespoon milk, heavy cream or water

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Stir together the thyme, Gruyere and ricotta in a medium bowl. Season lightly with salt and pepper.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Once the oil shimmers, stir in the mushrooms; cook for about 10 minutes, until the liquid they release evaporates and mushrooms begin to brown. Stir in the garlic and cook for 1 minute, then add the wine; this will help to deglaze the pan, as you use a sturdy spatula to dislodge any browned bits in the skillet. Cook until the wine evaporates. Season lightly with salt, then transfer the mixture to a mixing bowl.

Heat the remaining tablespoon of oil in the same skillet, over medium heat. Stir in the fennel and shallot; cook for 10 to 12 minutes, until they have softened and begin to take on color. Season lightly with salt, then transfer to the bowl with mushrooms and toss to incorporate.

Remove the rolled-out round of dough from the refrigerator. Spread the herbed ricotta mixture evenly over dough, leaving a 2-inch margin all around. Top with mushroom-fennel mixture. Fold the edges partially over the filling, pleating it at points to make a circle. Refrigerate for 20 to 30 minutes.

Preheat the oven to 375 degrees. Whisk together the egg and milk, heavy cream or water in a small bowl.

When ready to bake, brush the edges of galette dough with the egg wash and sprinkle all over with more Gruyère and garnish with thyme sprigs. Bake (middle rack) for 45 to 50 minutes, until golden brown and crisp, rotating the pan from front to back halfway through.

Serve warm or at room temperature.

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Recipe Source

From baker Polina Chesnakova.

Tested by Bonnie S. Benwick.

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