Mushroom and Spinach Galette

Mushroom and Spinach Galette

ingredients

• 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

directions

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.