Button Mushrooms Galette

tarte rustique aux champignons de Paris, feta

The French call this galette tarte rustique lit. rustic tart as it’s quick and with no fuss, The star ingredient : champignons de Paris / Paris mushrooms.

Champignons de Paris / Button mushrooms are called Paris Mushrooms, which is now a misnomer as the majority are now grown far away form Paris, nowadays in Anjou region. They first appeared in France in Versailles (Louis 14’s period) but started to have a huge production at the begining of 19 century. A Parisian Farmer called Chambry realized that Paris mushrooms grw better underground and from then production became massive and spread in Catacombs and abandoned carries (where blocks of stone for the construction of Paris were taken).

The French cook a lot champignons de Paris. You can try my mushroom soup here. Here I have 2 varieties of champignons de Paris to show you as in France we often find white ones but there are brown ones as well.

Tarte rustique / lit. rustic tarts are very convenient in my opinion and I love the way they look.

  • If you make your own pie pastry, no need to roll it out perfectly and if you use ready-made, it’s so quich.
  • You can have any kind of generous vegetable filling without needing to add a batter as for quiches which makes the galette healthier.
tarte rustique aux champignons de Paris, feta

Champignons de Paris Button Mushrooms Galette

Paris mushrooms are the star ingredient of this very quich and easy galette, rustic savory tart as we call in in French. Tasty with lots of vegetables and a bit of cheese for a twist.
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Prep Time 20 mins
Cook Time 40 mins
Course Starter
Cuisine French
Servings 4


  • 1 shortcrust pastry
  • 750 gr button mushrooms champignons de Paris
  • 1 clove garlic
  • 1 onion or 2 shallots
  • 50 gr feta or other cheese
  • 1 nut butter
  • 1 tablespoon olive oil
  • 1 egg or cream to glaze
  • salt and freshly ground pepper


  • Preheat your oven to 180 °C / 350°F.

Precook mushrooms

  • Heat the oil and butter in a pan.
  • Chop garlic and onion and briefly fry them.
  • Meanwhile cut the mushrooms into large pieces of ithe same size. Then fry them for 5 to 10 minutes over high heat, season with salt and pepper. We just want to brown and precook mushroom.
  • If mushrooms released their vegetation water, drain them, that's important.

Bake galette

  • Roll out the pie pastry on a baking tray lined with parchment paper.
  • Arrange mushrooms, leaving 3 cm empty all around. Roughly fold over the edges as on the photos.
  • Place pieces of feta cheese here and there.
  • Brush the folded edges with the egg beaten (or with crème fraîche) this will help to nicely brown the crust.
  • Optional: you can add herbs (here thyme) or spices.
  • Bake 20 to 30 minutes in the oven at 180 °C / 350°F until the shortcrust pastry is cooked.
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Bon appétit !

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  • I tired this recipe with some roasted chicken tonight. My only deviation was to use crumbled goat cheese instead of feta. It’s was delicious! Thanks for the inspiration.

Written by Florence RICHOMME