Mushroom and Spinach Galette

Mushroom and Spinach Galette

A while ago I came across the concept of a galette which is basically a pie crust folded over the filling. A pie that does not need a pie plate. I recently came across this recipe for a mushroom galette which sounded pretty interesting. I wanted a bit more green in my galette so I decided to go with a mushroom and spinach galette. I really like mushrooms fried in butter with dill and I used that as the basis of the filling. For the mushrooms I grabbed a one pound package with a third of each shiitake, oyster, and cremini mushrooms in it. The galette tasted pretty good. I had some trouble moving it from the counter to the baking sheet. The bottom ripped a bit but it turned out ok. The leftovers were good but the crust did not remain crisp. Overall a galette seems to be an interesting vehicle. I think there are a lot of interesting ways that you could fill a galette from the sweet to the savoury.

Mushroom and Spinach Galette

Mushroom and Spinach Galette

Mushroom and Spinach Galette

  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter (grated)
  • 1/4 cup sour cream
  • 2 teaspoons lemon juice
  • 2 tablespoons cold water
  • 1 handful dried shiitake mushrooms (or porcini)
  • 1 cup boiling water
  • 1 tablespoon butter
  • 1 pound mushrooms (sliced)
  • 2 cloves garlic (chopped)
  • 2 tablespoons dill (chopped)
  • 1 tablespoon balsamic vinegar
  • 2 handfuls spinach
  • 1 green onion (chopped)
  • salt and pepper to taste
  1. Mix the flour, salt and butter with your fingers until it resembles a course meal.
  2. Add the sour cream, lemon juice and water and mix until it forms a dough.
  3. Wrap the dough in plastic wrap and refrigerate for an hour.
  4. Soak the dried mushrooms in the water until soft, about 30 minutes.
  5. Slice the mushrooms finely.
  6. Melt the butter in a pan.
  7. Add the mushrooms and saute until they are tender and all of the liquid has evaporated.
  8. Add the garlic and saute until fragrant.
  9. Turn off the heat and mix in the dill, spinach, green onion, balsamic vinegar, salt and pepper. (The spinach should wilt in the residual heat.)
  10. On a floured surface roll out the dough.
  11. Place the filling in the middle of the dough and fold the edges of the dough over.
  12. Bake in a preheated 400F/200C oven for 30-40 minutes.


Elly said...

Mmm that looks delicious. I have been meaning to make a galette for some time now, myself. I am trying to figure out how to do it without a stick of butter or so, lol. But you can believe my first one is going to have mushrooms! There is another great looking one on figsoliveswine--pancetta & chantarelles, I believe.

Anh said...

This does look very delicious. I love anything to do with mushroom

Patricia Scarpin said...

Wow, this is a delicious galette!
And the ingredients of the filling are wonderful, I want a slice! :)

Anonymous said...

Kevin, You did a great job. I want to make on with apple now that we are neck deep in them :)

Chris said...

I don't know why I have never thought to make a savory galette. This looks simply delicious. Thanks!

katiez said...

Very nice, Kevin. And it sounds yummy - I love spinach and mushrooms, together - I think they complement each other so well!

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