Prepare to delight your taste buds with a culinary masterpiece that combines the earthy flavors of fresh spinach, hearty mushrooms, and tangy artichokes—all enveloped in a flaky, golden crust! This Spinach Mushroom Artichoke Galette is not just a feast for the eyes; it’s a versatile dish perfect for any occasion, whether as a stunning appetizer for your next gathering or a cozy main course for a family dinner. With just 50 minutes of your time, you can create a dish that will have everyone asking for seconds. Ready to impress your guests and elevate your cooking game? Let’s dive into this delectable recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1 cup artichoke hearts, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your galette bakes evenly and gets a nice golden crust.
- Prepare the pie crust. If you are using a store-bought crust, allow it to come to room temperature for about 10 minutes before unrolling. If you are making your own, roll it out on a lightly floured surface to fit a 12-inch round baking sheet.
- In a large skillet over medium heat, add a splash of olive oil. Once hot, add the sliced mushrooms. Sauté for about 5 minutes until they are browned and have released their moisture.
- Add the fresh spinach to the skillet with the mushrooms. Cook for an additional 2-3 minutes, stirring frequently, until the spinach is wilted. Season with salt and pepper to taste.
- Remove the skillet from heat and stir in the chopped artichoke hearts, ricotta cheese, and half of the shredded mozzarella cheese. Mix until well combined.
- On the prepared pie crust, spoon the spinach and mushroom mixture into the center, leaving about 2 inches of crust around the edges. Spread the filling evenly, creating a circular mound.
- Fold the edges of the pie crust over the filling, pleating it as you go to create a rustic look. The center should remain open to showcase the filling.
- Brush the beaten egg over the crust to give it a beautiful golden color when baked. Sprinkle the remaining mozzarella cheese over the filling.
- Place the galette on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.
- Once baked, remove the galette from the oven and let it cool for about 5 minutes before slicing. This will help the filling set slightly.
- Serve warm or at room temperature. Enjoy your delicious Spinach Mushroom Artichoke Galette as an appetizer or a main dish!
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh spinach and high-quality artichoke hearts. If possible, use fresh mushrooms instead of canned for a more robust taste.
- Customize Your Cheeses: While ricotta and mozzarella are delicious, feel free to experiment with other cheeses like feta or goat cheese for a unique twist.
- Don’t Rush the Sauté: Take your time when sautéing the mushrooms. Allow them to brown nicely to enhance their flavor and prevent excess moisture in your galette.
- Chill Your Crust: If you're making your own pie crust, chilling it for at least 30 minutes before rolling it out will help achieve a flakier texture.
- Experiment with Herbs: Add fresh herbs like thyme or basil to the filling for an extra layer of flavor. A sprinkle of red pepper flakes can also add a nice kick!
- Serve It Right: This galette is delicious warm or at room temperature, making it perfect for picnics or potlucks. Just be sure to let it cool slightly before slicing to help the filling set.
- Presentation Matters: For a beautiful presentation, brush the crust with egg wash and sprinkle some extra cheese on top before baking. It will create a lovely golden finish!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 15g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 65mg
