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


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


  • 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


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