Mushroom and Spinach Galette
Indulge in the rustic charm of a Mushroom and Spinach Galette, a savory tart that combines a buttery, flaky crust with a luscious, earthy filling. Perfect for a cozy dinner or an elegant brunch, this galette pairs sautéed cremini mushrooms, wilted baby spinach, and garlic with creamy ricotta and nutty Parmesan cheese for a flavor-packed centerpiece. The golden-brown crust, brushed with an egg wash for the perfect finish, offers a delightful contrast to the rich, savory interior. Easy to prepare with simple ingredients and ready in just over an hour, this vegetarian galette is a crowd-pleaser that’s as beautiful as it is delicious. Serve it warm for its best flavors and textures, and watch it become your new go-to recipe for any occasion!
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Recipe Information
Ingredients
- 190 grams all-purpose flour
- 115 grams unsalted butter (cold, cubed)
- 0.5 teaspoons salt
- 60 milliliters ice water
- 200 grams baby spinach
- 250 grams cremini mushrooms (sliced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 120 grams ricotta cheese
- 50 grams grated parmesan cheese
- 1 egg
- 0.25 teaspoons black pepper
- 1 egg (for egg wash)
- 1 tablespoons milk (for egg wash)
Instructions
In a large bowl, whisk together flour and salt. Using a pastry blender or your hands, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
While the dough chills, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until golden and cooked down.
Add minced garlic to the pan with the mushrooms and cook for 1 minute until fragrant. Then, stir in the spinach and cook for another 2-3 minutes, until wilted. Season with a pinch of salt and pepper, then remove from heat to cool slightly.
In a small bowl, mix ricotta cheese, grated parmesan, 1 egg, and black pepper. Combine the mixture with the cooled mushroom and spinach filling.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer the dough to the prepared baking sheet.
Spread the mushroom and spinach filling evenly in the center of the dough, leaving a 2-inch (5 cm) border around the edges.
Fold the edges of the dough over the filling, pleating as you go to create a rustic crust. The center will remain exposed.
Whisk together 1 egg and 1 tablespoon milk to make the egg wash. Brush it over the crust for a golden finish.
Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and cooked through.
Allow the galette to cool for 5-10 minutes before slicing. Serve warm.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 7.6 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1366 mg | 105% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
