These rustic mini mushroom galettes with Worcestershire glazed onions, sharp cheddar, and garlicky sautéed mushrooms are the perfect savoury bite to kick off a hobbit birthday feast! Part of our A Feast at Bag End collection celebrating Bilbo and Frodo's shared birthday on September 22nd, these galettes would make even Farmer Maggot forgive Pippin for raiding his crop. For more hobbit mushroom recipes, try our Chicken and Mushroom Pot Pie or our Wild Mushrooms on Toast.
At a Glance: Mini Mushroom Galettes
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Baking Time: 25 to 30 minutes
- Total Time: ~1 hour 45 minutes
- Servings: 8 individual galettes
- Flavour: Buttery, flaky, savoury and herbaceous
- Skill Level: Intermediate
- Why this Works: Buttery, flaky pastry filled with savoury onions and mushrooms and sharp cheddar cheese makes for the perfect hobbit inspired snack.
If you love recipes from the Shire, try our Feast at the Green Dragon e-cookbook for classic tavern fare: bubbling starters, savoury mains and pies, hedgerow puddings, and dark ale and berry drinks.
A Feast at Bag End: A Hobbit Birthday
As summer begins to fade into fall and the fields and gardens of the Shire are brimming with a bountiful harvest, the hobbits look forward to a very special celebration. With the War of the Ring now behind them and peace restored to Middle-Earth, the joint birthday of Bilbo and Frodo Baggins feels more joyful than ever! Both uncle and nephew are now keen to celebrate with the friends and family who saw them through darker days.
In honour of the hobbits' shared birthday on September 22nd, we can imagine Bilbo and Frodo preparing for a gathering of friends from across Middle-Earth. As each member of the Fellowship and other old friends travel to the Shire they bring with them a taste of their local cuisine. Join us in celebrating this momentous hobbit birthday with Bilbo, Frodo, and the rest of the Fellowship!
Pippin's Mushroom Galettes
We begin our feast with Pippin's offering: a platter of mini mushroom galettes. Given Pippin's legendary appetite and love of mushrooms, we can be sure that we will enjoy these tasty, savoury tarts. With a buttery pastry crust, these galettes are filled with Worcestershire glazed onions, sharp cheddar cheese, and a pile of garlicky sautéed mushrooms. Hopefully Pippin didn't have to raid Farmer Maggot's crop to make these flavourful mini mushroom galettes!
For more cozy hobbit fare then you should try our sweet potato and sage pie or our toad in the hole with cider onion gravy.
Ingredients for Mini Mushroom Galettes
Mushrooms: I used cremini mushrooms in this recipe, although white button mushrooms would work just as well. If desired, you can substitute with a variety of wild mushrooms instead. For another rustic mushroom tart recipe, check out our wild mushroom tart.
Onions: Yellow onions work great in this recipe. You could also use sweet onions or even shallots instead.
Cheese: A sharp English white cheddar is the perfect cheese for these savoury galettes. You could substitute with another cheese if you prefer but I recommend finding one that has good melting properties. Creamy Lancashire cheese would be a great alternative. For another savoury pie featuring cheddar cheese, try our cheese, onion, and potato hand pies.
Thyme: Use fresh thyme if possible, otherwise you can substitute with dried thyme.
Flour: This recipe uses all-purpose flour.
Butter: I used cold, salted butter for the pastry.
Tips for making pie dough
Here are a few tips for making the perfect buttery, flaky pie dough.
- Temperature - To get that characteristic flaky texture, you will want to keep the ingredients cold. While the dry ingredients can be room temperature, both the butter and water should be cold. I like to add a few ice cubes to the water before measuring to keep it as cold as possible. The cool temperature will keep the butter from melting in the dough which can result in tough or dense pastry.
- Cutting in the butter - There are a couple of different ways of cutting the butter into the dry ingredients. The butter needs to be in small pea-sized pieces. I prefer using a food processor. Place the flour and salt in the food processor and pulse to combine. Cut the butter into small cubs and add to the processor. Pulse a few times until the butter is crumbled into small pieces. Alternatively, you can either use a pastry cutter or your hands to crumble the butter. Cold butter can also be grated and then crumbled into the flour.
- Add the water - If you're using a food processor, you can add the water all at once and then pulse until the dough comes together. I like to pulse the food processor until the dough no longer looks like fine crumbs and begins to clump together. Alternatively, you can mix in the water by hand. Use a fork and mix lightly until the dough starts to clump together.
- Light touch - Once the water is added, turn the dough out onto a counter and gently press it together. From this point on you want to use a very light touch and try to avoid overworking or kneading the dough.
- Chill the dough - Divide the dough in half and shape into discs. Cover with film wrap and chill for at least 1 hour. The dough can be made ahead of time and stored in the fridge for 2 to 3 days or in the freezer for up to 3 months. Be sure to wrap the dough well if storing in the freezer.
How to make Mini Mushroom Galettes
1. Make the pie dough
In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Cover with plastic wrap and chill for at least 1 hour.
2. Prep the filling
Thinly slice the onions. Add 1 tablespoon each olive oil and butter to a large skillet and place over medium heat. Add the sliced onions and sprinkle with a little kosher salt. Sauté the onions for 10 to 15 minutes until they are golden and very tender, stirring regularly. Add ½ teaspoon kosher salt and the Worcestershire sauce and cook for another minute. Remove from the heat and transfer to a bowl or plate to cool. You can refrigerate the onions to cool them quickly.
It is recommended to cook the mushrooms in two batches. This will ensure that the pan stays hot and the mushrooms brown quickly without releasing too much liquid. Place another large skillet over high heat and add 1 tablespoon olive oil. Add half of the sliced mushrooms and sprinkle with a little kosher salt. Sauté the mushrooms for 5 to 7 minutes, stirring regularly, until they are well browned. Transfer to a separate bowl or plate. Repeat with the remaining mushrooms.
Once the second batch of mushrooms are browned, return the first batch to the pan. Add the minced garlic and fresh thyme along with ½ teaspoon kosher salt and the pepper. Sauté for another minute until fragrant. Remove from the heat. Line a bowl or plate with paper towel before transferring the mushrooms to cool. This will absorb any extra liquid that is released while the mushrooms cool.
3. Assemble the galettes
Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside. Cut each disc of pie dough into 4 pieces. Gently form each piece into a ball. On a lightly floured surface, roll each piece of dough into a 7 inch circle.
Top each piece of dough with some of the onions, spreading them out in a thin layer while leaving a 1-inch border on all sides. Divide the shredded cheese over the onions and then top with the mushrooms.
To form each galette, begin lifting the crust up over the edge of the filling, overlapping and pleating the dough as you go. If the dough tears, then pinch it back together as best you can. Carefully transfer each galette to the parchment lined baking sheets. You may want to do this in two or three batches.
4. Bake the mushroom galettes
Brush the edges of the crusts with the beaten egg and then sprinkle with flaky sea salt and chopped fresh thyme. Bake for 25 to 30 minutes until the pastry is golden brown and fully cooked.
4. Serve the Mini Mushroom Galettes
Let the galettes cool for a few minutes before serving. If desired, garnish with more chopped fresh thyme. Enjoy!
Mini Mushroom Galettes
Ingredients
Pie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup cold butter diced
- ½ cup ice water
Mini Mushroom Galettes
- 2 large onions thinly sliced
- 3 tablespoon olive oil divided plus extra
- 1 tablespoon butter
- 1 teaspoon kosher salt divided plus extra
- 2 teaspoon Worcestershire sauce
- 1 lb mushrooms sliced
- 3 garlic cloves minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- ¼ teaspoon pepper
- 2 cups sharp cheddar cheese shredded
- 1 egg beaten
- flaky sea salt for garnish
- extra chopped fresh thyme for garnish
Instructions
Pie Dough
- In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
- Dump the dough mixture onto the counter and use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Cover with plastic wrap and chill for at least 1 hour.
Mini Mushroom Galettes
- Thinly slice the onions. Add 1 tablespoon each olive oil and butter to a large skillet and place over medium heat. Add the sliced onions and sprinkle with a little kosher salt. Sauté the onions for 10 to 15 minutes until they are golden and very tender, stirring regularly. Add ½ teaspoon kosher salt and the Worcestershire sauce and cook for another minute. Remove from the heat and transfer to a bowl or plate to cool. You can refrigerate the onions to cool them quickly.
- Sauté the mushrooms in two batches. Place a clean large skillet over high heat and add 1 tablespoon olive oil. Add half of the sliced mushrooms and sprinkle with a little kosher salt. Sauté the mushrooms for 5 to 7 minutes, stirring regularly, until they are well browned. Add a little more oil if the pan becomes dry. Transfer the mushrooms to a separate bowl or plate. Repeat with the remaining mushrooms.
- Once the second batch of mushrooms are browned, return the first batch to the pan. Add the minced garlic and fresh thyme along with ½ teaspoon kosher salt and the pepper. Sauté for another minute until fragrant. Remove from the heat. Line a bowl or plate with paper towel before transferring the mushrooms to cool. This will absorb any extra liquid that is released while the mushrooms cool
- Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside. Cut each disc of pie dough into 4 pieces. Gently form each piece into a ball. On a lightly floured surface, roll each piece of dough into a 7 inch circle.
- Top each piece of dough with some of the onions, spreading them out in a thin layer while leaving a 1-inch border on all sides. Divide the shredded cheese over the onions and then top with the mushrooms.
- To form each galette, begin lifting the crust up over the edge of the filling, overlapping and pleating the dough as you go. If the dough tears, then pinch it back together as best you can. Carefully transfer each galette to the parchment lined baking sheets. You may want to do this in two or three batches.
- Brush the edges of the crusts with the beaten egg and then sprinkle with flaky sea salt and chopped fresh thyme. Bake for 25 to 30 minutes until the pastry is golden brown and fully cooked.
- Let the galettes cool for a few minutes before serving. If desired, garnish with more chopped fresh thyme. Enjoy!
