Savoury Mushroom and Spinach Galette
Aug 24
5 min read
No comments
This savoury galette combines buttery homemade pastry with a flavorful filling of sautéed mushrooms, spinach, caramelized onions, and creamy goat cheese. It’s an impressive dish perfect for brunch, lunch, or a light dinner, offering a delightful balance of earthy, tangy, and sweet flavors. Serve warm or at room temperature for an elegant yet cozy meal.
This savoury mushroom and spinach galette is the perfect centerpiece for brunch, lunch, or a light dinner. The dish features a rustic, buttery pastry filled with sautéed mushrooms, fresh spinach, caramelized onions, garlic, and a touch of creamy goat cheese. The pastry, made from scratch, provides a flaky and golden crust that contrasts beautifully with the earthy flavors of the filling. The mushrooms are sautéed until golden and fragrant, while the onions are slowly caramelized to enhance their sweetness. Fresh spinach is incorporated for color and taste, and creamy goat cheese brings tangy richness. This galette is a versatile recipe that works well for entertaining or cozy family meals. It can be served warm or at room temperature, making it ideal for gatherings or picnics. Pair it with a simple green salad or a bowl of soup for a complete meal. The combination of textures, from tender pastry to luscious filling, makes every bite irresistible.
Ingredients
- All-purpose flour — 1 1/4 cups
- Cold unsalted butter — 8 tablespoons (1 stick), cubed
- Salt — 1/2 teaspoon
- Cold water — 3-4 tablespoons
- Olive oil — 2 tablespoons
- Yellow onion — 1 medium, thinly sliced
- Cremini (or button) mushrooms — 10 ounces, sliced
- Fresh spinach — 4 cups
- Garlic — 2 cloves, minced
- Goat cheese — 3 ounces, crumbled
- Egg — 1 large (for egg wash)
- Black pepper — to taste
- Fresh thyme leaves — 1 teaspoon (optional)
Directions
1. In a bowl, mix flour and salt. Add cold butter and mix with a pastry cutter or hands until pea-sized crumbs form.
2. Add cold water one tablespoon at a time, mixing until dough just comes together. Form into a disc, wrap, and chill for 30 minutes.
3. Heat olive oil in a large skillet over medium. Add onions and cook 10-12 minutes until golden and caramelized.
4. Add mushrooms and sauté until softened and any liquid has evaporated, about 7 minutes. Stir in garlic, cook 1 minute. Add spinach and cook until wilted. Season with salt, pepper, and thyme. Remove from heat; cool slightly.
5. Preheat oven to 400°F (200°C). Roll out chilled dough on a floured surface to a 12-inch round. Transfer to parchment-lined baking tray.
6. Spread mushroom-spinach mixture in the center of the dough, leaving a 2-inch border. Top with crumbled goat cheese.
7. Fold dough edges up over filling, pleating. Brush pastry with beaten egg.
8. Bake for 30-35 minutes until golden brown. Cool slightly before slicing and serving.