Mushroom Galette with Kale and Grand Cru®

8 servings
Active Time
Cook Time
Total Time
This ridiculously easy mushroom galette is made with alpine-style Grand Cru® cheese and BRANDY. Yes, BRANDY. Perfect for a Thanksgiving side, holiday party, or devouring at home on a weekend.

By: Bev Weidner, Bev Cooks


  • 1 tablespoon butter
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces baby bella or button mushrooms, sliced
  • Salt and pepper
  • 2 teaspoons fresh thyme leaves, plus additional for garnish
  • 2 cups chopped kale leaves
  • 1 teaspoon brandy
  • 1 refrigerated pie crust
  • 2 cups (8 ounces) grated Roth Grand Cru® cheese
  • 1 egg
  • 1 tablespoon water


  1. Heat oven to 425 degrees F.
  2. Melt butter and olive oil in large skillet over medium-high heat. Add sliced mushrooms, and sauté about 6 minutes until they deepen in color. Season with a pinch of salt and pepper, then stir in thyme leaves. Add chopped kale, and sauté until it begins to wilt. Add brandy and stir.
  3. Roll out pie crust on a lightly-floured work surface. Sprinkle 1/2 cup Grand Cru® cheese in the center of the crust. Top with mushroom and kale filling, and spread over the dough leaving a 1 1/2 inch rim. Top with remaining cheese. Fold dough rim over to barely overlap the filling, leaving the center filling exposed to form the galette shape.
  4. In a small bowl, beat egg with water. Brush outer dough edges of galette with egg wash. Transfer galette to a parchment-lined baking sheet.
  5. Bake 30 minutes or until cheese is browned and bubbly, and crust is golden brown. Garnish with additional thyme leaves. Slice and serve immediately.