If you’re looking for a rustic and irresistibly savory dish to wow your friends and family, the Spinach Mushroom Galette Recipe is a total showstopper. This flaky, golden pastry encases a perfectly seasoned blend of sautéed mushrooms and tender baby spinach, layered with creamy mozzarella and a sprinkling of parmesan. It’s a balanced mix of textures and flavors that’s both comforting and elegant, perfect for everything from a cozy weeknight dinner to brunch with guests. Trust me, once you try this galette, it will quickly become one of your favorite go-to recipes for any occasion.
Ingredients You’ll Need
This Spinach Mushroom Galette Recipe uses simple, approachable ingredients that each play a crucial role in building its delicious depth. From the flaky crust to the creamy cheese and the earthy filling, every component is essential for creating the perfect balance of taste, texture, and vibrant color.
- 1 cup all-purpose flour: Provides the gluten structure for a tender yet sturdy galette crust.
- 1/2 cup cornmeal: Adds a subtle nuttiness and lovely texture to the dough.
- 1 teaspoon kosher salt: Brings out the flavors in both the crust and filling.
- 1 teaspoon black pepper: Adds a gentle kick and aroma.
- 1 stick cold butter: The secret to flaky layers in the crust when cut into small pieces.
- 2 eggs, divided: One enriches the dough while the other is used for a golden glaze on the crust.
- Ice water: Keeps the dough cool to prevent the butter from melting and keeps it flaky.
- 1 tablespoon olive oil: For sautéing the garlic and mushrooms, adding depth.
- 3 garlic cloves, minced: Infuses the filling with a fragrant punch.
- 10 ounces mushrooms (shiitake and baby bella): The earthy core of the filling with wonderful umami flavors.
- 5 ounces baby spinach: Wilted to provide color and a fresh, gentle flavor contrast.
- 1 kosher teaspoon salt: Enhances the mushroom and spinach mixture.
- 16 ounces mozzarella, sliced: Melts beautifully to add creamy richness.
- 1 cup shredded parmesan: Sprinkled on for a nutty, sharp finish inside the filling.
- Optional – fresh thyme or rosemary: For garnish and an herbal touch when serving.
How to Make Spinach Mushroom Galette Recipe
Step 1: Prepare the Crust
Start by mixing together the all-purpose flour, cornmeal, salt, and pepper either in a food processor or a large bowl. Cut the very cold butter into small pieces and incorporate it into the dry ingredients until pea-sized bits remain. Then mix in one egg and gradually add ice water until the dough just begins to come together in a ball. Be careful not to overwork it—keeping the butter cold is the key to a flaky crust. Once the dough forms, knead it lightly a few times, pat it into a disk, cover with plastic wrap, and chill in the fridge for 30 minutes to rest and firm up.
Step 2: Preheat and Roll the Dough
Set your oven to 375 degrees F (190 C). Retrieve the chilled dough and gently roll it out on a floured surface into a circle about 1/4 inch thick. The dough should be large enough to fit on your baking sheet with room for folding the edges. Carefully transfer the rolled dough onto the sheet, ready for the delicious filling.
Step 3: Make the Mushroom and Spinach Filling
Warm the olive oil over medium heat in a large frying pan. Add the minced garlic and sauté for just 30 seconds until fragrant—don’t let it burn. Toss in the mushrooms and cook for around 3 minutes, stirring occasionally to soften and brown. Next, add the baby spinach handful by handful, waiting for each batch to wilt before adding more. Season with a sprinkle of kosher salt and give everything a final toss before removing from heat. This step builds the deep, earthy flavor that makes this Spinach Mushroom Galette Recipe so memorable.
Step 4: Assemble Your Galette
On the dough, arrange mozzarella slices while leaving a 2-inch border free. Spread half of the mushroom and spinach mixture over the cheese, then sprinkle half the shredded parmesan. Repeat with the remaining filling and parmesan, and tuck in some fresh rosemary if you like for an herbal note. Fold the edges of the dough up and over to encase the filling partially, creating that signature rustic galette look. Finally, beat the second egg and brush it over the crust to get a beautiful golden finish.
Step 5: Bake and Cool
Pop your constructed galette into the preheated oven and bake for 45 minutes or until the crust turns golden brown and crisp. It’s tempting but resist cutting into it immediately—let it cool for a few minutes so the filling sets slightly. This patience will pay off with clean slices and better flavors.
How to Serve Spinach Mushroom Galette Recipe
Garnishes
A simple sprinkle of fresh thyme or rosemary leaves immediately elevates the presentation and adds a fragrant herbal brightness that compliments the earthiness of the mushrooms and spinach perfectly. This finishing touch feels so special yet takes seconds.
Side Dishes
This galette pairs beautifully with a fresh, crisp green salad dressed with lemon vinaigrette to cut through the richness of the cheese. Roasted seasonal vegetables or a light tomato soup are also wonderful companions to round out the meal without overwhelming the subtle mushroom-spinach flavors.
Creative Ways to Present
Instead of cutting wedge slices, serve mini galettes by dividing the dough and filling into small rounds before baking. They make fantastic individual appetizers or party snacks. Alternatively, top the galette with a fried or poached egg for brunch, adding an indulgent, runny yolk component that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Wrap leftover galette tightly in plastic wrap or store in an airtight container and refrigerate. It will stay fresh for up to 3 days, making a delicious next-day lunch or quick dinner option.
Freezing
You can freeze baked galette slices by wrapping them individually in foil and placing them in a freezer-safe bag. They freeze well for up to 1 month. Thaw in the fridge overnight before reheating.
Reheating
The best way to reheat leftover Spinach Mushroom Galette Recipe slices is in a 350 degrees F oven for 10-15 minutes. This keeps the crust crisp and melts the cheese back to creamy perfection better than a microwave, which can make it soggy.
FAQs
Can I use pre-made pie dough instead of making my own?
Absolutely! Using store-bought pie dough is a great shortcut that will still deliver delicious results, especially if you’re short on time. It may not have that lovely cornmeal crunch, but the filling will shine regardless.
What mushrooms work best for this recipe?
Shiittake and baby bella mushrooms are ideal for their robust flavor and meaty texture, but you can also use cremini, button, or a mixed mushroom medley to suit your taste and what’s available.
Is this galette vegetarian or vegan?
This recipe is vegetarian as written, thanks to the cheese and eggs. To make it vegan, you’d need to substitute dairy-free cheese and a vegan butter alternative, plus use a flaxseed egg or other egg replacer for the crust glaze.
Can I add other vegetables to the filling?
Definitely! Sautéed onions, roasted red peppers, or artichoke hearts could all be tasty additions that complement the mushroom and spinach nicely.
How should I store leftover unbaked dough?
Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days or freeze it for up to 1 month. Let it thaw in the fridge overnight before rolling out.
Final Thoughts
This Spinach Mushroom Galette Recipe truly feels like a labor of love on a plate, combining simple, wholesome ingredients into an elegant, hearty dish that satisfies every craving. Whether you’re serving it for a special occasion or a cozy night in, it’s a recipe worth keeping close. Give it a try—you’ll be amazed at how such straightforward steps lead to a galette that tastes like it took hours to create.
