Ingredients for Mushroom And Spinach Galette
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How to Make Mushroom And Spinach Galette
- **Make the Crust:** In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt.
- **Cut in Fat:** Drizzle ½ cup olive oil over the flour mixture. Using a pastry blender or your fingers, cut the oil into the flour until the mixture resembles coarse crumbs.
- **Add Water:** Gradually add ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
- **Rest the Dough:** Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- **Sauté the Vegetables:** While the dough chills, finely chop 1 cup shallots and sauté in 2 tablespoons olive oil over medium heat until softened, about 5 minutes.
- **Add Mushrooms and Wine:** Add 1 cup sliced white mushrooms and 1 cup sliced portobello mushrooms to the pan. Cook until softened and their liquid is released, about 5-7 minutes. Deglaze the pan with ¼ cup dry white wine, scraping up any browned bits.
- **Wilt the Spinach:** Stir in 5 ounces fresh spinach, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon fresh thyme leaves (or 1 teaspoon dried). Cook until the spinach wilts, about 2-3 minutes.
- **Assemble the Galette:** On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the circle to a baking sheet lined with parchment paper.
- **Fill the Galette:** Spoon the mushroom and spinach mixture onto the center of the dough, leaving a 2-inch border.
- **Fold and Bake:** Fold the edges of the dough over the filling, pleating as you go, leaving a small opening in the center. Brush the crust with a little extra olive oil.
- **Bake:** Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
4g
Fat
11g
Carbs
9g
