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
- 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
- Mix the flour, salt and butter with your fingers until it resembles a course meal.
- Add the sour cream, lemon juice and water and mix until it forms a dough.
- Wrap the dough in plastic wrap and refrigerate for an hour.
- Soak the dried mushrooms in the water until soft, about 30 minutes.
- Slice the mushrooms finely.
- Melt the butter in a pan.
- Add the mushrooms and saute until they are tender and all of the liquid has evaporated.
- Add the garlic and saute until fragrant.
- 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.)
- On a floured surface roll out the dough.
- Place the filling in the middle of the dough and fold the edges of the dough over.
- Bake in a preheated 400F/200C oven for 30-40 minutes.
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.
This does look very delicious. I love anything to do with mushroom
Patricia Scarpin says
Wow, this is a delicious galette!
And the ingredients of the filling are wonderful, I want a slice! 🙂
Kevin, You did a great job. I want to make on with apple now that we are neck deep in them 🙂
I don’t know why I have never thought to make a savory galette. This looks simply delicious. Thanks!
Very nice, Kevin. And it sounds yummy – I love spinach and mushrooms, together – I think they complement each other so well!