Savory Mushroom Spinach Galette Recipe

In a large mixing bowl, combine your all-purpose flour and a pinch of salt. Add the cold, cubed unsalted butter to the flour mixture and quickly combine until the mixture resembles coarse crumbs.

Next, slowly add the ice water and mix until it forms a dough. Work quickly to avoid warming the butter. Shape the dough into a ball and wrap it in plastic wrap before placing it in the refrigerator for about 30 to 40 minutes.

While the dough chills, heat a skillet over medium heat. Add the sliced onion and sauté until translucent. Next, add the sliced mushrooms to the pan and cook until they’re browned and have released their moisture.

Once the mushrooms are ready, stir in the fresh thyme and spinach. Cook until the spinach has wilted, then remove the mixture from heat and allow it to cool slightly.

Roll out the chilled dough on a floured surface into a circle about 12 inches in diameter. You can either make one large galette or divide it into two smaller portions.

Place the shredded cheese in the center of the dough, followed by the sautéed filling mix. Be sure to leave some space at the edges for folding.

Gently fold the edges of the galette over the filling, creating pleats as you go. Brush the edges with an egg yolk wash for added color and sheen.

Place the galette on a baking sheet and bake in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) for about 25 minutes, or until golden brown.

Once baked, let the galette cool for a few minutes before slicing. Serve warm and enjoy this delicious savory mushroom spinach galette!