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Mushroom Autumn Galette with Sun Dried Tomato Pesto

November 6, 2025pub

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Mushroom autumn galette with sun dried tomato pesto. I love creating these galettes with ready made dough and ingredients I have at home. The combination of mushrooms with the onions and garlic, the herbs, worked perfectly well with sharp cheese and the sweet and spicy sun dried tomato pesto.

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Mushroom Autumn Galette with Sun Dried Tomato Pesto

BY YASMINE IDRISS

Mushroom autumn galette with sun dried tomato pesto. I love creating these galettes with ready made dough and ingredients I have at home. The combination of mushrooms with the onions and garlic, the herbs, worked perfectly well with sharp cheese and the sweet and spicy sun dried tomato pesto.

Ingredients

  • 1 sheet ready-made puff pastry or shortcrust dough
  • 500 g fresh mushrooms, halved
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp butter
  • 1 tsp dried herbs (thyme, oregano, or Italian mix)
  • 1 tsp soy sauce
  • 1 tsp balsamic vinegar
  • 1 small jar (130 g) sun-dried tomato pesto
  • 150 g grated French cheese (Comté, Gruyère, or similar)
  • 1 tub mascarpone cheese (about 250 g)
  • 1 egg, beaten (for egg wash)

Method

  • 1)

    In a large pan, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until soft and fragrant.

  • 2)

    Add the halved mushrooms, soy sauce, balsamic vinegar, and dried herbs. Cook until the mushrooms are soft and all the liquid has evaporated. Set aside to cool.

  • 3)

    In a small bowl, mix the mascarpone with 2–3 teaspoons of the sun-dried tomato pesto until smooth.

  • 4)

    Preheat the oven to 180°C.

  • 5)

    Line a baking tray with parchment paper and unroll the pastry dough.

  • 6)

    Spread a thin layer of the remaining pesto in a circle in the center of the dough, leaving about 4–5 cm around the edges.

  • 7)

    Spoon over the mascarpone–pesto mixture, then top with the mushroom mixture.

  • 8)

    Sprinkle the grated cheese evenly on top.

  • 9)

    Gently fold the pastry edges over the filling, overlapping slightly to create a rustic border.

  • 10)

    Brush the edges with the beaten egg and sprinkle with a little more dried herbs. Bake for about 30 minutes, or until the pastry is puffed, golden, and crisp.

  • 11)

    Let it cool slightly before slicing. Serve warm or at room temperature with a simple green salad.

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