Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (2024)

FAQs

How do I keep my galette from getting soggy? ›

Bake on a baking sheet placed on top of the baking stone. Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely.

Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.

The difference is in the preparation: while a traditional pie crust is pressed into the bottom and sides of a pie plate and crimped along the edges in a decorative fashion, a galette crust is rolled out, topped with filling, and then folded over itself in a round shape and placed on a baking sheet.

Make sure not to overload your galette, otherwise the crust will break under the weight of the filling. Leave about a 1 1/2-inch border of dough around the outside. Work your way around the circle, folding sections of dough inward. Overlap the sections as you go so filling won't leak out during cooking.

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.

In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for crostatas and galettes. But, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.

Galette des Rois is eaten to celebrate the Biblical Epiphany. It is a religious feast commemorating the arrival of 'Three Kings' at the manger where Jesus was born.

The French have been serving up galette des rois since the 14th-century. Traditionally, it's served on January 6th – the 12th day of Christmas – to celebrate the Epiphany, a religious feast day commemorating the arrival of the Three Kings to the manger where Jesus was born.

Every galette has a secret – tucked somewhere inside the galette is a prize. In early times, the prize was a dried bean, or fève. Over the centuries, the beans were replaced by all manner of trinkets, usually made of porcelain, but they've never stopped being called fèves.

How wet should galette dough be? ›

Moisture can be somewhat problematic when making pie or galette dough. Most recipes suggest adding a little water up to (but maybe less or more than) a specified amount until the dough "forms a cohesive mass".

Crostata. A crostata is an Italian version of the French galette that can be sweet and savory, too.

A little leakage is fine, but if you find that you are getting pools of butter, it is likely that you have not incorporated the butter well enough. Pie dough is cracking when you go to roll it out. This could be because it is too cool, or your dough is under hydrated.

You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.

An envelope-fold places the butter diagonally on top of the dough rolled out to a square. Each corner of the dough is brought to the center locking the butter inside the dough. A single-fold places the butter on one-half of the dough shaped in a rectangle and folds the other half of the dough over the butter.

Can you make a galette ahead of time? Yes! You can make the filling and dough and chill it in the refrigerator overnight, then assemble the galette the next day when you're ready to bake it.

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.