A spelt mushroom and chestnut galette is a free-form savory tart with a spelt flour crust wrapped around sautéed mushrooms, roasted chestnuts, and soft goat cheese. The crust stays tender and nutty because of the spelt flour, and the open shape means no fussing with a pie dish.
The dough comes together in under 10 minutes and chills while you cook the filling, so the whole thing moves along at a steady pace. Mushrooms cook down until their liquid evaporates, which keeps the crust from turning soggy underneath.
You can roll and chill the dough a day ahead, or freeze the assembled, unbaked galette for later. That makes it a solid option for a fall dinner or a holiday table without last-minute stress.
One thing to watch: if the mushrooms still look wet when you add the chestnuts, keep cooking. A watery filling is the main reason a galette crust turns pale and limp instead of crisp.
Why You’ll Love This Recipe
- Nutty spelt crust stays crisp, not soggy
- Make-ahead dough and freezer-friendly unbaked galette
- Earthy chestnuts pair well with woodsy mushrooms
- No pie dish needed, just a sheet pan
Ingredient Notes
- Spelt flour: Whole or light spelt both work here. Light spelt gives a softer, less dense crust if you prefer that texture.
- Butter: Keep it cold and cubed right until it goes into the flour. This is what keeps the pastry flaky instead of dense.
- Mixed mushrooms: A mix of cremini and shiitake gives more depth than one variety alone. Button mushrooms work in a pinch, though the flavor is milder.
- Cooked chestnuts: Vacuum-packed pre-cooked chestnuts save time and work well chopped. Fresh roasted chestnuts add a firmer bite if you have the time.
- Goat cheese: Soft goat cheese melts into the filling and adds a tang. Swap in ricotta or crumbled feta if you want a milder flavor.
- Egg wash: Beaten egg gives the folded crust a deep golden color. Brush milk or cream instead if you want an egg-free finish.
Rustic Spelt Galette with Wild Mushrooms and Chestnuts
Description
This galette pairs earthy mushrooms with sweet roasted chestnuts inside a tender spelt crust, finished with soft goat cheese and fresh thyme.
Ingredients
Spelt Pastry Crust
Mushroom and Chestnut Filling
To Finish
Instructions
Make the spelt pastry
- Whisk spelt flour and salt together in a large bowl.
- Add cold butter cubes and rub into the flour with your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Mix the vinegar into the ice water, then drizzle in gradually, tossing with a fork until the dough just comes together.
- Shape the dough into a disk, wrap in plastic, and chill in the fridge for 30 minutes.
Make the mushroom and chestnut filling
- Heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 to 3 minutes until soft.
- Add garlic and mushrooms, raise heat to medium-high, and cook for 8 to 10 minutes until the mushrooms release their liquid and it evaporates, stirring occasionally.
- Stir in chestnuts and thyme, season with salt and pepper, and cook 2 more minutes. Remove from heat and let cool for 10 minutes.
Assemble and bake the galette
- Heat the oven to 200 C / 390 F. Line a sheet pan with parchment paper.
- Roll the chilled dough on a lightly floured surface into a 30 cm / 12-inch round, about 3 to 4 mm thick.
- Transfer the dough to the lined sheet pan. Scatter goat cheese over the center, leaving a 5 cm / 2-inch border.
- Spoon the mushroom and chestnut filling over the cheese.
- Fold the pastry edge over the filling, pleating as you go, leaving the center open.
- Brush the folded edge with beaten egg and sprinkle with parmesan if using.
- Bake for 35 minutes until the crust is golden and firm to the touch.
- Cool for 5 minutes, scatter with fresh parsley, and slice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 430kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 14g70%
- Cholesterol 60mg20%
- Sodium 340mg15%
- Potassium 420mg12%
- Total Carbohydrate 34g12%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 10g20%
- Vitamin A 600 IU
- Vitamin C 4 mg
- Calcium 70 mg
- Iron 2 mg
- Vitamin D 10 IU
- Vitamin E 1.5 mg
- Vitamin K 4 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 35 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 160 mg
- Magnesium 40 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the dough for the full 30 minutes, or it will tear when you roll it.
- Cook mushrooms in batches if your skillet is small, or they'll stew instead of brown.
- Leave a 5 cm border of bare dough so you have room to fold and pleat.
- Don't skip the egg wash if you want a deep golden, glossy crust color.
