The perfect dinner to use up your spring vegetables, this asparagus and mushroom galette is basically a homemade fancy pizza pie.

The perfect dinner to use up your spring vegetables, this asparagus and mushroom galette with goat cheese is basically a homemade fancy pizza pie. #mushroom #asparagus #vegetarian

I don’t know about you but I’ve been loving seeing the sun shining the past couple days here in Boston. Our weather pattern has been so bizarre the past few weeks. We’ll get one day of sun, four days of rain, rinse and repeat. So I’m soaking up all the bright, sunny weather I can get, while it lasts. I think I might even go for my first run of the season today (I’m a v fair weather runner – like must be between 60 and 70 degrees lol).

Freshly baked galette with mushrooms, asparagus, and goat cheese

I’m also loving the warmer weather because it finally feels appropriate to start cooking with spring vegetables and my body is starting to crave it. My husband suggested we make chili a couple of weeks ago and I had a visceral reaction – my chili days are over until the fall, thank you very much.

We started to clear out our apartment this weekend to prepare for the move later this month. Keyword: started. Although we managed to get through one entire closet, and a few pieces of storage furniture. It’s funny to see the things we hold onto. I have a CD collection from high school and found a few mix CDs Steve made for me back in the day. We also found a VHS of a high school musical performance. I don’t think I can part with those things, even if I may never find a CD player or VHS player again LOL. Maybe they’ll make a resurgence with future hipsters ;).

Freshly baked galette with mushrooms, asparagus, and goat cheese

Oh, I also found my unemployment folder, that’s what I wrote on the cover of the folder anyway lol. It feels like a LIFETIME ago that I was laid off from a corporate job and decided to start my own biz. I threw that out though – didn’t feel the need to hang onto it. That’s an experience I’ll never forget and don’t need some official paperwork to remind me of it. 

Freshly baked galette with mushrooms, asparagus, and goat cheese

Packing makes you work up an appetite though, let me tell you. Luckily, I had all the ingredients on hand to make a galette. You might remember galettes from the heirloom tomato galette with goat cheese that I made last year? It’s basically like an elevated pizza pie, IMO. You choose the toppings, make the dough, bake it, and voila, a savory pie.

Freshly baked galette with mushrooms, asparagus, and goat cheese

The dough is really simple to make too and only requires about 30 minutes to sit in the fridge before rolling it out. I love this recipe because you can use the dough as a base and then switch up the toppings based on the season or what’s tickling your tastebuds that particular day. Variety is the spice of life, amiright? And the galette is definitely the perfect vehicle for variety.

A slice of asparagus and mushroom galette

This galette is super flaky and buttery, each bite is destined to put a smile of satisfaction on your face. The goat cheese adds a nice creamy element that contrasts with the meaty, umami-bomb mushrooms and tender asparagus. If goat cheese isn’t your gam, use your cheese of choice! Gruyere or parmesan would work nicely too. 

A slice of asparagus and mushroom galette Print
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Asparagus and Mushroom Galette

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The perfect dinner to use up your spring vegetables, this asparagus and mushroom galette is basically a homemade fancy pizza pie.


  • 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)


  1. 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.
  2. 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.
  3. Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
  4. In a large saute pan, heat olive oil over medium-low heat. Add onion and mushrooms and cook for 6-8 minutes, or until mushrooms are browned and onions translucent.
  5. Add asparagus and cook until bright green, about 3-4 minutes. Then, add garlic and thyme and cook for 1-2 minutes, or until fragrant. Season with salt and pepper, to taste. Remove thyme sprigs.
  6. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  7. Roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
  8. Sprinkle half of the goat cheese over the dough, leaving a 2-inch border. Season with salt and pepper, to taste. Arrange the asparagus and mushroom mixture over the cheese. Top with remaining cheese.
  9. Gently fold the edges of the dough over the asparagus mixture, covering about 2 inches of the filling, pressing gently to adhere the folds.
  10. Brush egg wash over the exposed dough edges.
  11. Bake at 400 degrees until crust is golden-brown, about 40-45 minutes.
  12. 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.

  • Category: Dinner
  • Method: Baking
  • Cuisine: Spring

Keywords: asparagus, galette, mushroom, spring

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Three Cheese Tortellini with Pesto Shrimp and Asparagus

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