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Mushroom Galette

This is the most delicious savory tart. Most Galettes that you will see are usually sweet. So we decided to make a savory one.


1 vegan friendly round pie crust dough, we used the one from Simple Truth

2 cups of sliced mushrooms (we used Baby Bella and Shiitake)

1/4 cup of melted butter

2-3 tbsps of nutritional yeast

1/2 tbsp white miso

2 tbsp chopped rosemary

1 tbsp of crushed garlic

1/2 tsp salt and peper

2 slices of non dairy smoked gouda

1 tbsp of Vegan egg

Salt and pepper

Olive oil

Rosemary stem with leaves for garnish


Preheat oven to 400

In a medium pan heat a little olive oil over medium high heat

Add in your mushrooms and saute for 5-7 minutes

Remove from heat and drain

In a medium bowl add your cooled and drained mushrooms

Followed by your garlic, miso, rosemary, salt and pepper

Mix well, set aside

In a small bowl whisk together your melted butter and nutritional yeast to form a thick sauce

Roll out your dough onto prepared baking sheet

Spread center with your thick nutritional yeast and butter sauce,

Top with your mushroom mix, leaving 1-2 inch border

Tear off pieces of your cheese slices and place on top

Fold and pleat edges to form border over mushrooms but leaving center exposed

Brush edges with your vegan egg

Place Rosemary Stem in center of Galette

Place into prepared oven and bake for roughly 25 minutes, until top is golden

Remove and cool 10 minutes

Serve and enjoy!


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