A galette is basically a very free form and rustic type of tart. It’s often made with very buttery pastry dough. As much as I’d love to tell you differently, there is nothing wrong with that. But, you know me. I had to go lighten things up. Don’t worry…there is so much buttery flavor from the Manchego cheese and rich deep flavor from the browned mushrooms, you’ll be like, “Pastry, shmastry…bring on the phyllo!”
I do this a lot. I love to use phyllo in place of pastry dough when I can. Even though it does offer a different texture compared to traditional dough, it’s usually pretty delicious. Don’t be afraid of phyllo!! It gets a bad rap for being difficult to work with. OK, it can be, but if you follow a few tricks I use, you may find that it’s not so bad. Besides…phyllo kind of makes you look like a rockstar in the kitchen!
This galette makes a great appetizer or try serving it alongside a beautiful salad as lunch or dinner.
Mushroom Manchego Phyllo Galette
1/4 cup olive oil, divided
20 ounces mushrooms, wiped clean, ends trimmed and sliced (I used white button mushrooms)
2 cloves garlic, minced
4 sprigs fresh thyme, leaves stripped
black pepper
1/4 cup dry white wine
about 12 sheets of phyllo dough, cut into about 8 to 10 inch squares
1/2 cup Manchego cheese, grated
In a 12 inch skillet, heat about 2 tablespoons of the olive oil over medium high heat for just a second then add the mushrooms. Sauté until the mushrooms get nice and brown. The more color you are able to get on them, the more flavorful they become. Add the garlic, thyme and black pepper and continue on medium high heat for about one minute. Add the wine and increase the heat a bit to allow the wine to evaporate quickly and completely. Once the wine is evaporated, continue to sauté until the mushrooms are dry. Remove from heat and set aside.
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
On the baking sheet, layer the phyllo sheets one by one, brushing with the remaining olive oil over each sheet. As you layer, rotate each sheet just a bit. Work quickly. After the last sheet, sprinkle 1/4 cup of the cheese over the phyllo stack, leaving about an inch border. Top with the mushroom mixture, then add the remaining 1/4 cup of cheese. Fold the edges up to create a border around the galette. Use any remaining olive oil, even if it’s just a bit left on the brush, and brush the phyllo border very lightly.
Bake at 375 degrees for about 12 to 15 minutes.
Notes:
- When working with phyllo, keep a few things in mind:
-Bring the phyllo to room temperature before using. Cold phyllo sheets will stick together.
-Have everything you need ready to go before you even open the phyllo package.
-Work quickly.
-If you are working with the whole package of phyllo, you’ll want to cover the sheets with either waxed paper, parchment or plastic wrap with a damp towel over that. (Not necessary for this recipe since you’re only using about a dozen sheets)
-Work quickly.
-Don’t throw out any ripped sheets. This recipe, especially, is very forgiving. Most of the time, you can get around rips.
-Did I mention, work quickly?
-Wrap up any unused sheets immediately and seal in a zipper bag making sure to remove all of the air. - Let’s talk about mushrooms! The key to getting them to brown is to never salt them while sautéing. The salt draws the water out, making it hard to brown.
- If you’ve never had Manchego cheese, I think you’ll love it. It is one of my favorites. Manchego is a semi hard, sheep’s milk cheese from Spain. Its age predicts the cheese’s flavor but for the most part it is buttery with a bit of a sharp bite.
- Make this ahead and bake it when you need it. It also reheats perfectly!
Do you put phyllo on the bottom of the chicken pot pie or use regular pie crust as the bottom crust?
Thanks!!
Amy, I’m guessing you probably wanted to ask this question here. To answer your question…no, the recipe only calls for phyllo on top. Let me know if you give it a try!
What about using fruits,berries,and making a rustic fruit tart?
Absolutely, Sallie! Phyllo makes a great crust for a fruit galette! If you make one, I’d love to hear about it!
Can I make your chicken pot pie recipe the night before? Would I bake and reheat? How does the phyllo dough react? Thank you.
That’s a great question, Margaret! You can certainly do that! I’d wrap it with plastic wrap or foil and refrigerate. Since the phyllo mostly sits on top, it will still bake up nicely the next day. Hope you love it! :)
This has been on my pinterest board forever & I finally made it last night! It was delicious! Mine definitely didn’t turn out as pretty as yours but was amazing none-the-less. Thanks for the recipe!
I’m so happy you liked it, Tina! Thanks so much for taking the time to let me know! Made my day!
How did I miss this one! So beautiful and looks delish. :)
I know how you missed it…we are all way too busy! I’m so flattered…thank you so much! :)
Love phyllo and I find it pretty forgiving. A little tear can be patched up so easily and just call it rustic! Never used olive oil with it though so would like to try that. Such beautiful, beautiful pics, Caroline. Great work!
prepare ahead and bake later does that mean I should bake it with the filo dough first and refrigerate or can I put it all together and freeze before baking?
Hi Coco! Great questions…I should have been more clear on that! You can assemble the galette, cover it loosely and refrigerate, then bake it later that day. I wouldn’t keep it longer than that or freeze it. It would get soggy. We actually reheated leftovers and it reheats perfectly…so honestly, if you pre-baked it, that would be fine too! I know…I really rambled on…I hope that answers your question! Let me know how it works for you!
Looks delish, Will try.
Thank you Anne! It was really good…wish you were here to taste test with us!
This sounds beyond unbelievable. And it’s so gorgeous, too! I LOVE manchego and phyllo.. and mushrooms… so it sounds like I really need to make this ASAP, hahaha. Thanks for your tips on handling phyllo pastry!
Hahaha…thanks so much! I love all of those flavors too! Let me what you think if you make it!
Breathtaking photos! Totally stopped me in my tracks (and made me wish this galette would jump instantaneously into my mouth)!!! I love the use of phyllo in a galette – brilliant! Oh, and fantastic tips on working with phyllo and getting mushrooms to brown – really, really useful suggestions! Excellent post! :D
Awww…thank you so much Shelley!