Savory Mushroom, Kale and Cheese Galette

WITH BRANDY IN IT. It has brandy in it, but I felt like the title would slap my face if I included that.

Savory Mushroom, Kale and Cheese Galette / Bev Cooks

This galette is a major problem, guys.


My whole vision was a holiday appetizer. You make one, you slice it up, and you serve tiny, adorable pie-shaped slices on a platter to your friends and neighbors and family and I ATE THE WHOLE THING.


I think it’s the brandy.

Savory Mushroom, Kale and Cheese Galette / Bev Cooks

This is the funny thing, the brandy was a last-second splash, so it’s not in this layout. Because can we just look at all that right up there?

First of all, chopped kale + mushrooms = the meaning of life. You’ll never experience anything more fulfilling. UNTIL YOU ADD ROTH’S GRAND CRU ALPINE-STYLE CHEESE. And then it’s all over for you.

Listen to me, if you’ve never had Roth’s Grand Cru, let me learnt ya.

It’s not as buttery as say, a cheddar. But it’s not as hard as say, a parm. It’s this ALPINE-STYLE cheese made in Wisconsin that’s a teensy bit floral, but also super mellow yellow. And it grates really beautifully. And melts over mushrooms and kale like whoa.

Savory Mushroom, Kale and Cheese Galette / Bev Cooks

All you’ll do is sauté a small carton of sliced baby bellas in a pat of butter with some fresh thyme leaves. It already smells so good in your kitchen at this point you’ll want to stop and stick your face in the pan forever.

So add some kale super fast so that you don’t! Because it would burn your face.

Then add that tsp of brandy and SMELL THAT. But seriously, don’t stick your face in the pan. I thought we went over this.

Savory Mushroom, Kale and Cheese Galette / Bev Cooks

Next you’ll just roll out one of those circle refrigerated pie crusts and slap dat filling right on in.

Oh oh! – Layer a little of the shredded Grand Cru under the veggies. I feel like this acts like a SEAL. Not like, a seal. Or Seal. But a seal.


Savory Mushroom, Kale and Cheese Galette / Bev Cooks

Then you’ll just overlap the outer edge of the pie crust into the filling. Like that. ^^

Theeeen brush the crust with an egg wash, and IN SHE GOES. (it’s a she. she’s a she. she’s a her. her’s a she. never mind.)

Savory Mushroom, Kale and Cheese Galette / Bev Cooks


That Grand CRU, y’all. Because the mushrooms and kale (and brandy) are so earthy together, that mellowness of the cheese just SCREAMS. But it’s a mellow scream. Like a yip. Or a peep. A squeak.

Never mind.

Savory Mushroom, Kale and Cheese Galette / Bev Cooks

Holiday appetizer? Or in your face now. You decide.

Savory Mushroom, Kale and Cheese Galette
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  • 1 Tbs. butter
  • 1 tsp extra-virgin olive oil
  • 1 (8 oz) package of baby Bella or button mushrooms, sliced
  • 2 tsp fresh thyme leaves
  • 2 cups chopped kale
  • 2 cups grated Roth Grand Cru Alpine-style cheese
  • 1 tsp Brandy
  • 1 egg, lightly beaten
  • 1 refrigerated pie crust
  • Salt and pepper


  1. Preheat oven to 415.
  2. In a large skillet, melt the butter and olive oil over a medium-high heat. Add the sliced mushrooms to the pan and sauté for about six minutes, until they deepen in color all over. Season with a pinch of salt, pepper, and thyme leaves. Then add the chopped kale and sauté until the kale begins to wilt, just a couple of minutes. Add the brandy and give it a stir.
  3. Roll out the pie crust on a work surface. Sprinkle about half a cup of the grated cheese in the center of the crust, then top with the mushroom and kale filling. Top with the remaining Grand Cru cheese. Fold the outer edges of the pie crust over itself, forming a galette. Brush the outer edges with the egg wash, then bake for about 30 minutes, or until the cheese is browned and bubbly, and the crust is golden brown.
  4. Garnish with more thyme, slice and serve!
  5. Makes about 8 servings.
  6. ACTIVE TIME: 15 minutes
  7. COOK TIME: 45 minutes
  8. TOTAL TIME: 1 hour

Savory Mushroom, Kale and Cheese Galette / Bev Cooks

Yeah, in your face now.

(This post is definitely in partnership with Roth Cheese, but all cheese inhalings and ramblings are totally my own. We coo?)


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16 Responses to Savory Mushroom, Kale and Cheese Galette

  1. vaishali November 14, 2017 at 9:17 am #
    Oh my god..right up my flavor alley. Will have to try this soon.
  2. ilovehhg November 14, 2017 at 10:33 am #
    Wow! This looks SO GOOD! Thank you! I printed the recipe and I'm trying it on Thanksgiving. I'll make 2, just in case I eat one. Ha ha!!
  3. Liz Lubin November 14, 2017 at 11:15 am #
    THANK YOU BEV! I now know what my Thanksgiving appetizer will be! Looks AMAZING! AND it has kale so it must be super healthy : )
  4. Emily aka The Three Bite Rule November 14, 2017 at 11:29 am #
    LOVE that you used refrigerated pie crust...saving me those steps had me totally on board!! I mean, my toddler could get into all sorts of shananagins while my hands were covered in dough!
  5. Julie Pence November 14, 2017 at 11:39 am #
    This galette looks lovely and delicious and I want to make it right now but WHAT is in those glasses I HAVE TO KNOW. It's weirding me out.
    • Bev Weidner November 14, 2017 at 11:45 am #
      Bacon grease! Just kidding. The very last of my reheated coffee. :)
  6. Sabrina November 15, 2017 at 8:09 pm #
    I'd eat the whole thing too, love this, great set of ingredients, but great serving idea with galette instead of what I'd usually make with these ingredients, a quiche, so thank you for this recipe, love it!
  7. satyakam November 16, 2017 at 3:09 am #
    Hi Bev...! these looks amazing & perfect, and so yummy food thanks for these. I will trying to making this recipe like you... Bev !
  8. Speed, Testera November 17, 2017 at 12:12 pm #
    These are my flavors. I know I could eat it every day. Thumbs up for a look.
  9. Felicia Hoble December 7, 2017 at 6:57 am #
    Everyone just said it how excellent, fantastic, amazing this galette looks. I had to say it too: looks delicious, mouthwatering !!!
  10. Diane December 12, 2017 at 3:30 pm #
    Can you make this ahead of time, and just reheat prior to serving?!
    • Bev Weidner December 13, 2017 at 5:52 am #
      You definitely can! Hope you enjoy. :)
  11. Tammy January 20, 2018 at 8:20 am #
    Bev, do you put the Galette on a sheet pan and then stick it in the oven or does it go directly on the rack? Thanks!
    • Bev Weidner January 20, 2018 at 8:40 am #
      On a sheet pan, yes! Hope you enjoy. :)
  12. linda betz February 11, 2018 at 5:12 pm #
    This was beyond excellent. I made a sour cream butter crust as I wasn't too thrilled about going out for pre-made. Everything came out perfect and beautiful to look at. Thanksso much for sharing this recipe.
  13. On Ap Standa December 16, 2018 at 4:37 pm #
    Excellent post. I was checking constantly this blog and I’m impressed! Extremely helpful info particularly the remaining part :) I handle such information a lot. I was seeking this particular info for a very long time. Thanks and good luck. Visit me:

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