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!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a small bowl, mix ricotta cheese, grated parmesan, 1 egg, and black pepper. Combine the mixture with the cooled mushroom and spinach filling.

Step 6

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 7

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.

Step 8

Spread the mushroom and spinach filling evenly in the center of the dough, leaving a 2-inch (5 cm) border around the edges.

Step 9

Fold the edges of the dough over the filling, pleating as you go to create a rustic crust. The center will remain exposed.

Step 10

Whisk together 1 egg and 1 tablespoon milk to make the egg wash. Brush it over the crust for a golden finish.

Step 11

Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and cooked through.

Step 12

Allow the galette to cool for 5-10 minutes before slicing. Serve warm.

Nutrition Facts

Serving size	1138.4 grams (1138.4g)

Amount per serving	% Daily Value*
Calories	2420

Total Fat 163.70g	210%
Saturated Fat 85.40g	427%
Polyunsaturated Fat 4.40g
Cholesterol 759mg	253%
Sodium 2514mg	109%
Total Carbohydrate 171.90g	63%
Dietary Fiber 12.70g	45%
Total Sugars 7.60g
Protein 79.50g	159%

Vitamin D 124IU	620%
Calcium 1366mg	105%
Iron 19mg	104%
Potassium 1321mg	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.

Source of Calories

Fat: 59.4%

Protein: 12.8%

Carbs: 27.7%