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Rustic Goat Cheese, Chorizo & Mushrooms Galette

  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 4-6 servings 1x
  • Category: Savory
  • Cuisine: Swedish recipes


A delicious seasonal rustic galette with goat cheese, chorizo and wild mushrooms (egg free).



For the galette:

  • 2 1/3 cups (280g) all-purpose flour
  • 1 pinch of salt
  • 2/3 cup (155g) unsalted butter, at room temperature
  • 2 Tablespoons ice cold water

For the filling:

  • 1 large yellow onion, chopped
  • 2 Tablespoons olive oil
  • Salt & pepper
  • 1/2 teaspoon paprika (optional)
  • 2/3 cup (100g) chorizo, sliced
  • 3/4 cup (200g) goat cheese, sliced
  • 1 2/3 cup (250g) wild mushrooms, cut in half


  1. For the galette: in a medium bowl, whisk the flour and salt together. Cut in the cold butter until mixture resembles coarse, pea-sized crumbs. Add ice cold water and gently knead the dough a few times in a bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 30 minutes.
  2. In the meantime prepare the filling: Chop roughly the onions, and saute in a frying pie with some olive oil until slightly golden and translucent. Season with salt, pepper and paprika (optional).
  3. Preheat the oven to 350°F (180°C), and line a baking tray with parchment paper.
  4. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the edge of the circle if needed in order to make a quite regular circle. Transfer the dough to the prepared baking sheet.
  5. Spread the onions, chorizo, sliced goat cheese, and cut wild mushrooms into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
  6. Bake for about 20 minutes, or until the crust is slightly golden brown. Serve warm or lukewarm, with a side of salad.