Rustic Spelt Galette with Wild Mushrooms and Chestnuts

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

Sliced mushrooms and chopped chestnuts sautéing with shallots in a cast iron skillet, steam rising

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.

Plated wedge of spelt mushroom and chestnut galette served with a glass of white wine on a wooden table

Prep Time 25 mins

Cook Time 35 mins

Rest Time 30 mins

Total Time 1 hr 30 mins

Cooking Method: Mixed

Cuisine: French

Courses: Main Course

Difficulty: Medium

Cooking Temp: 200 C

Servings: 6

Estimated Cost: 2.40

Calories: 430

Best Season: Fall, Winter

Dietary: Contains Dairy, Contains gluten, contains nuts, contains-eggs, Vegetarian

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

280 g whole spelt flour
1/2 tsp salt
170 g cold unsalted butter, cubed
100 ml ice water
1 tbsp apple cider vinegar (optional, helps keep the dough tender)

Mushroom and Chestnut Filling

2 tbsp olive oil
1 shallot, finely chopped (large)
2 cloves garlic, minced
450 g mixed mushrooms (cremini, shiitake), sliced
200 g cooked chestnuts, roughly chopped (vacuum-packed pre-cooked work well)
2 tsp fresh thyme leaves
salt and black pepper (to taste)
100 g soft goat cheese, crumbled

To Finish

1 egg, beaten (for the egg wash)
1 tbsp grated parmesan (optional)
fresh parsley, chopped (for garnish)

Instructions

Make the spelt pastry

1
Whisk spelt flour and salt together in a large bowl.
2
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.
3
Mix the vinegar into the ice water, then drizzle in gradually, tossing with a fork until the dough just comes together.
4
Shape the dough into a disk, wrap in plastic, and chill in the fridge for 30 minutes.

Make the mushroom and chestnut filling

5
Heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 to 3 minutes until soft.
6
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.
7
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

8
Heat the oven to 200 C / 390 F. Line a sheet pan with parchment paper.
9
Roll the chilled dough on a lightly floured surface into a 30 cm / 12-inch round, about 3 to 4 mm thick.
10
Transfer the dough to the lined sheet pan. Scatter goat cheese over the center, leaving a 5 cm / 2-inch border.
11
Spoon the mushroom and chestnut filling over the cheese.
12
Fold the pastry edge over the filling, pleating as you go, leaving the center open.
13
Brush the folded edge with beaten egg and sprinkle with parmesan if using.
14
Bake for 35 minutes until the crust is golden and firm to the touch.
15
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.

Keywords: spelt galette, mushroom chestnut galette, spelt pastry recipe, savory galette, vegetarian tart

Equipment

rolling pin
sheet pan
parchment paper
large skillet
mixing bowls
pastry brush

Tips

Keep the butter and water cold so the pastry stays flaky instead of dense.
Cook the mushrooms until every bit of liquid evaporates, or the crust turns soggy underneath.
Chill the shaped galette for 10 minutes before baking so the pleats hold their shape.
Use a sheet pan lined with parchment so the baked crust slides off without breaking.
Let the galette rest for 5 minutes before slicing so the filling sets and doesn't spill.

Variations

Swap goat cheese for crumbled gruyere or taleggio for a stronger, meltier flavor in the filling.
Add a handful of baby spinach or kale to the filling for extra color and iron.
Use puff pastry instead of spelt dough for a flakier, quicker version of the same filling.

Storage and Reheating

Store leftover galette in the fridge for up to 3 days, wrapped loosely in foil or in an airtight container. The crust softens slightly but the flavor holds.

Reheat slices in a 180 C / 350 F oven for 10 to 12 minutes until the crust firms back up. Skip the microwave, since it makes the pastry chewy instead of crisp.

To freeze, wrap the unbaked, assembled galette tightly in plastic and foil, then freeze for up to 2 months. Bake straight from frozen, adding 10 to 15 minutes to the bake time.

Serving Suggestions

Serve the galette warm, cut into wedges, alongside a green salad with a sharp vinaigrette to cut through the richness of the cheese.

For a fall dinner, pair it with roasted squash or a bowl of soup, and a glass of dry white wine or light red.

Leftover slices work well cold the next day, packed for lunch with a handful of arugula on the side.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-mushroom-chestnut-galette/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!