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Perfectly Seasoned

San Francisco


Prosciutto and Maitake Galettes

Maitake, also called hen of the woods, is a cluster of flaky and easily breakable mushrooms with an earthy flavor. This galette pairs them with savory salty prosciutto and bright citrus and herbs to create a dish that’s great as both an appetizer or a main dish on its own.

If you can’t find maitake, then king trumpet, oyster mushrooms, and cremini mushrooms are all good alternatives. And if prosciutto (or meat in general) isn't part of your diet, feel free to double up on the amount of mushrooms called for to make up the difference.

This recipe makes 2 galettes.



1 cup all-purpose flour

½ cup whole wheat flour

½ tsp kosher salt

½ cup / 1 stick butter, cold

¼ cup cold water

8 oz goat cheese, softened

1 tbsp + 1 tbsp olive oil, separated

1 tbsp Greek seasoning

3 oz prosciutto

4 oz maitake mushrooms

½ cup fresh cilantro

Lemon juice

Black pepper


Make the crust by sifting together the flours and salt in a bowl. Cut the butter into pea-sized cubes and toss in the flour. Work quickly to squeeze each cube flat, then add half the water and stir with a fork. Continue to add 1 tsp water at a time and stir until the dough mostly comes together.

Turn the dough out onto a large piece of plastic wrap, then use the plastic to press the dough into a single mass. Pat the dough into a 4”×8” rectangle and make an indent in the center, forming two rough squares. Fold the dough in half along the indent, then repeat the patting/folding process two more times. Wrap the dough in the plastic and refrigerate at least 30 minutes.

Meanwhile, prepare the cheese and toppings. Combine the goat cheese, 1 tbsp olive oil, and Greek seasoning. Mix well with a spoon until the cheese become easily spreadable. In another bowl, roughly tear the mushrooms by hand into 1-2” pieces. Drizzle 1 tbsp olive oil over them and toss to coat. Cut or tear the prosciutto into 1-2” pieces and set aside in another bowl.

Preheat the oven to 325°, and lightly dust a square of parchment paper with flour.

Divide the dough in half and roll out one half directly onto the parchment, using more flour as needed to prevent sticking, to 8-9“ across. Brush excess flour off the surface, then spread half the cheese mixture onto the dough, leaving bare a ½”-1” rim. Scatter the prosciutto over the cheese, then the mushrooms on top. Fold the crust over to enclose the galette on all sides, then use the parchment to transfer it to a baking sheet. Repeat with the other half of the dough and toppings.

Bake for 15 minutes, then rotate the baking sheet and turn the oven up to 375°. Continue baking another 15-20 minutes until the crust is golden brown and crisp.

Remove the galettes from the oven, then garnish with the fresh cilantro, roughly torn by hand, and a squeeze of fresh lemon juice over the top. Season with fresh cracked black pepper to taste.


Buy the spices you need to make this recipe!


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