Imagine a dish that combines the earthy richness of mushrooms, the vibrant freshness of spinach, and the delicate flakiness of a perfectly golden crust - welcome to the world of the Mushroom and Spinach Galette! This French-inspired culinary masterpiece is not just a recipe, but an experience that will transport your taste buds to a cozy countryside kitchen. Whether you're a seasoned home chef or a curious cooking enthusiast, this galette promises to elevate your meal from ordinary to extraordinary with its stunning presentation and irresistible flavors.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 pie crust
- 2 cups mushrooms, sliced
- 2 cups spinach, fresh
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms carefully with a damp paper towel, then slice them evenly into thin pieces.
- Wash the fresh spinach leaves thoroughly and pat them dry with a clean kitchen towel or paper towels.
- In a large skillet, sauté the sliced mushrooms over medium heat until they release their moisture and become golden brown, about 5-7 minutes.
- Add the spinach to the skillet and cook until it wilts completely, about 2-3 minutes. Remove from heat and let the mixture cool slightly.
- In a mixing bowl, combine ricotta cheese, grated Parmesan, salt, and pepper. Mix until well incorporated.
- Roll out the pie crust on the prepared baking sheet, creating a rustic circular shape about 12 inches in diameter.
- Spread the ricotta mixture in the center of the pie crust, leaving a 2-inch border around the edges.
- Layer the sautéed mushrooms and spinach evenly over the ricotta mixture.
- Carefully fold the edges of the pie crust over the filling, creating pleats and leaving the center exposed.
- Brush the exposed crust edges with the beaten egg to ensure a golden, glossy finish.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and crispy.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
Tips
- Choose the Right Mushrooms: Opt for varieties like cremini or shiitake for deeper flavor and better texture.
- Moisture Management: Make sure to thoroughly dry your spinach and sauté mushrooms until they release their liquid to prevent a soggy crust.
- Crust Perfection: For extra flakiness, chill your pie crust for 30 minutes before rolling it out.
- Even Cooking: Use parchment paper to ensure your galette doesn't stick and browns evenly.
- Cheese Variation: Feel free to experiment with different cheeses like goat cheese or fontina for unique flavor profiles.
- Serving Suggestion: Let the galette rest for 10 minutes after baking to allow the filling to set and make slicing easier.
- Make Ahead: You can prepare the filling and roll out the crust in advance, making this a great option for busy weeknights or entertaining.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 12g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 55mg
