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
Equipment
- parchment paper, pencil, scissors
- Rolling Pin
- cookie sheet
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
Instructions
- 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.
