This version is piled high with tender asparagus, meaty, umami mushrooms, creamy goat cheese, and savory thyme. All enveloped in a super flaky, buttery crust. Need I say more?
While making homemade crust may sound intimidating, this version is super easy to make in a food processor and the beauty of a galette crust is that it’s meant to look rustic so no need to perfect anything! Just a few quick folds and you’re done. You can also make the dough ahead of time too!
The prep is simple too – simply sauté the vegetables (which you can do ahead of time if you’d prefer) and then the galette goes into the oven for about 40 minutes!
This dish is perfect year-round but it’s extra special in the spring when asparagus and (wild) mushrooms are in-season. I usually make this dish for a spring dinner but it would also be delicious for a spring brunch or celebration like Mother’s Day or Easter!
Ingredients You’ll Need
Notes on Ingredients
Flours: I use a combination of all-purpose and whole-wheat pastry flours. Pastry flour helps produce a fine crust and the whole-wheat version adds a little fiber and nutty flavor to the crust.
Butter: I use unsalted. Make sure it’s cold. Don’t take it out of the refrigerator until you’re ready to use it.
Goat cheese: Adds a creamy, rich element to the dish.
Onion: Gives the asparagus mixture a little more aromatic flavor.
Mushrooms: Adds a meaty texture and savory umami flavor.
Asparagus: Adds a pop of green, satisfying texture, and sweet/bitter taste.
Garlic: More aromatic flavor. When in doubt, add garlic.
Thyme: Brightens up the dish with a lemony, earthy, minty flavor
Egg: The egg wash helps achieve that nice shiny golden brown color on the crust
Equipment You’ll Need (affiliate links – I receive a small commission if you make a purchase)
Step 1: In a food processor (or mixing bowl), add flours, sugar, and salt, and stir to combine.
Step 2: Cut cold butter into the flour by pulsing (or using a pastry cutter or two knives) until mixture resembles coarse meal.
Step 3: Add cold water and mix together until the dough holds together.
Steps 4 + 5: Turn dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
Step 6: Roll dough out onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
Step 7: In a large sauté pan, sauté onion and mushrooms until translucent and browned, about 6-8 minutes. Add asparagus until bright green, about 3-4 minutes. Add garlic and thyme and cook until fragrant, about 1-2 minutes.
Step 8: Sprinkle half of goat cheese over the dough, leaving a 2-inch border. Season with salt and pepper.
Step 9: Arrange asparagus mushroom mixture over the cheese.
Step 10: Top with remaining cheese.
Step 11: Gently fold the edges of the dough over the asparagus mixture, covering about 2 inches of the filling, pressing gently to adhere the folds.
Step 12: Brush egg wash over exposed dough edges.
Step 13: Bake at 400 degrees F until crust is golden-brown, about 40-45 minutes.
Be sure to refrigerate dough ahead of time for at least 30-60 minutes. Dough can be made up to three days in advance.
You can also sauté the vegetables ahead of time and assemble / bake the day of!
Be sure to transfer rolled out dough onto parchment-lined baking sheet BEFORE piling with toppings. I’ve made that mistake before and it’s really hard to transfer to a baking sheet when it’s weighed down with filling.
Asparagus Mushroom Galette FAQs
What makes something a galette?
It’s a free-form rustic pastry, not confined to a pie tin. The dough is rolled out flat and then folded around its filling.
Can I use a different cheese other than goat cheese?
Yes! This dish would be equally delicious with brie cheese or Gruyère cheese.
How long does a galette last for in the fridge?
Store leftover galette in the fridge in an airtight container for up to three days.
Can you make a galette ahead of time?
Yes! You can make the dough ahead of time and store in the fridge for up to three days or in the freezer for up to three months. If frozen, let dough defrost overnight in the fridge before using. If refrigerated for more than 30-60 minutes, let sit out at room temperature for 15-30 minutes before using. Vegetable filling can be made ahead of time as well and stored in the refrigerator for up two three days before ready to use.
You can also use store-bought pie crust for a huge time saver.
Recipes That Pair Well
For more spring-inspired recipes, check mine out below!
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published in May 2019.
A delicious savory spring meal, this asparagus mushroom galette is studded with creamy goat cheese and covered with a flaky, buttery crust.
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup cold butter (1 1/2 sticks)
1/3 cup ice cold water
5 ounces goat cheese, crumbled and divided
1 tablespoon olive oil
1/2 onion, diced
10 ounces sliced cremini mushrooms
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 clove garlic, minced
5 thyme sprigs
Salt and pepper, to taste
1 egg, beaten with 1 tablespoon water (for egg wash)
In a large mixing bowl, add flours, sugar and salt and stir to combine. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
In a large sauté pan, heat olive oil over medium-low heat. Add onion and mushrooms and cook until mushrooms are browned and onions translucent, about 6-8 minutes.
Add asparagus and cook until bright green, about 3-4 minutes. Then, add garlic and thyme and cook until fragrant, about 1-2 minutes. Season with salt and pepper, to taste. Remove thyme sprigs.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
Sprinkle half of the goat cheese over the dough, leaving a 2-inch border. Season with salt and pepper. Arrange the asparagus and mushroom mixture over the cheese. Top with remaining cheese.
Gently fold the edges of the dough over the asparagus mixture, covering about 2 inches of the filling, pressing gently to adhere the folds.
Brush egg wash over the exposed dough edges.
Bake at 400 degrees until crust is golden-brown, about 40-45 minutes.
Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let cool briefly, another 5-10 minutes. Serve warm or at room temperature.
For a huge time saver, use store-bought pie crust.
You can make the dough ahead of time and store in the fridge for up to three days or in the freezer for up to three months. If frozen, let dough defrost overnight in the fridge before using. If refrigerated for more than 30-60 minutes, let sit out at room temperature for 15-30 minutes before using. Vegetable filling can be made ahead of time as well and stored in the refrigerator for up two three days before ready to use.
Galette leftovers can be stored in an airtight container in the refrigerator for up to three days.
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