Asparagus and Mushroom Galette

  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 slices 1x


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