Spinach, Mushroom & Cheese Galette

Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes. Usually, I make a galette for dessert with different kinds of fruit. In this video, I’ll show you what you can enjoy for breakfast, lunch, or dinner – my Spinach, Mushroom, and Cheese Galette.

Spinach, Mushroom & Cheese Galette

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 1 bag pre-washed baby spinach
• 1.5 c. mushrooms, diced
• 1/2 c. onion, diced
• 1/4 c. walnuts (or cashews or pistachios)
• 1/3 c. vegan Boursin cheese
• 1/4 c. vegan Parmesan cheese
• 2 tsp. Herbes de Provence
• 1 tsp. garlic powder
• 1/4 tsp. garlic salt
• 1 pre-prepared pie crust at room temperature
• olive oil or olive oil spray

Equipment

• parchment paper, pencil, scissors
• Rolling Pin
• cookie sheet

Method

 

1. Preheat oven to350 degrees
2. In a skillet on the stovetop, spray the pan with olive oil
3. Add in onions and sauté
4. Add in spinach and sauté.
5. Continue to add spinach and sauté until all spinach is wilted. Add in water or a bit of olive oil as needed to cook.
6. Add in mushrooms and sauté.
7. Add in nuts and sauté.
8. Add in herbs, then cheeses, stirring the mix as you go.
9. When the mix is cooked, set aside skillet.
10. On a cookie sheet,trace the parchment paper you need, and use a pencil and scissors to cut the piece to fit the pan.
11. Spray paper with olive oil spray (or drizzle olive oil)
12. Unroll pre-prepared pie crust. Use a roller to roll out dough evenly into a circle.
13. Place dough onto the parchment paper.
14. Place the cooked spinach and mushroom mixture in the center of the dough.
15. Roll up the side of the dough around the mixture.
16. Add a bit of olive spray or oil to the sides of the dough.
17. Bake galette until golden at 350 degrees, approximately one hour.
18. Serve immediately with a garden salad.
19. Keep in the fridge to heat up for a meal later that day.
20. Store leftovers in the fridge to enjoy later.

Notes

©2023, MaryannRidiniSpencer.com/RidiniEntertainment.com