Savory Mushroom and Spinach Galette for Satisfying Dinner

There’s something magical about the moment you pull a perfectly golden-brown galette from the oven, its buttery crust cradling a savory filling of earthy mushrooms, vibrant spinach, and melted Gruyere cheese.

As a chef who’s spent years perfecting this rustic French classic, I’m excited to share my foolproof recipe that combines elegant simplicity with show-stopping results.

Why This Savory Mushroom and Spinach Galette Recipe Will Become Your New Favorite

Before we dive into the recipe, let me share why this galette has become a staple in my kitchen and why it deserves a spot in yours.

Unlike traditional pies, galettes embrace imperfection – their free-form nature means there’s no need for special equipment or expert techniques.

Yet, the result is always impressive enough for special occasions while being simple enough for a cozy weeknight dinner.

The secret to this recipe’s success lies in quality ingredients and a few key techniques I’ve refined over years of professional cooking.

While you can certainly use basic kitchen tools, I’ve found that investing in a few quality essentials makes the process even more enjoyable and foolproof.

The Essential Tools for Galette Success

After testing countless kitchen tools over the years, these are the game-changers that will elevate your galette-making experience:

1. A solid maple rolling pin with smooth finish makes rolling the perfect crust nearly effortless. I swear by the J.K. Adams French Rolling Pin – its tapered design gives you incredible control over the dough thickness.

2. A professional-grade baking sheet that conducts heat evenly is crucial. The Caraway bakers Sheet has never failed me – no hot spots means perfectly crisp, golden-brown crust every time.

3. For mixing the perfect dough, nothing beats a glass mixing bowl. The Pyrex 3-Piece Glass Mixing Bowl Set allows you to see exactly when your butter is properly incorporated.

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Ingredients: Where Quality Makes the Difference

For the Pastry:

• 1½ cups all-purpose flour (King Arthur Flour is my go-to for its consistent protein content)
• ¼ teaspoon sea salt
• 12 tablespoons cold unsalted butter (European-style like Kerrygold makes a noticeable difference)
• ¼-⅓ cup ice water

For the Filling:

• One pound of mixed mushrooms such as cremini, shiitake, and oyster – for an umami explosion that dances on the palate.
• 2 cups fresh spinach leaves
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 8 ounces Gruyere cheese, grated
• Fresh thyme leaves
• Extra virgin olive oil (I recommend California Olive Ranch for its bright, clean flavor)
• Sea salt and freshly ground black pepper
• 1 egg (for egg wash)

Step-by-Step Process To Make Savory Mushroom and Spinach Galette

Preparing the Perfect Pastry

1. Start with your food processor (if you don’t have one, I highly recommend the Cuisinart 14-Cup Food Processor – it makes pastry-making incredibly quick and consistent). Pulse the flour and salt together.
2. The mixture should resemble a coarse meal with some pea-sized bits left after adding the cold butter cubes and pulsing. This variation in butter size is the secret to a flaky crust.
3. Slowly add the ice water to the dough after pulsing it until it almost comes together. Ideally, you want to see little bits of butter in the dough, so don’t overprocess.
4. Shape into a disk, wrap in reusable beeswax wrap (a sustainable alternative to plastic wrap), and refrigerate for at least 1 hour.

Creating the Filling

1. Heat a large skillet (I use and love the Lodge Cast Iron Skillet – it creates perfect caramelization) over medium-high heat.
2. Add a generous splash of olive oil and saute the mushrooms in batches until golden brown. Don’t overcrowd the pan – this is crucial for achieving that perfect caramelization.
3. Add the sliced onions to the same pan and cook until softened and lightly caramelized, about 8-10 minutes.
4. Cook the fresh thyme and minced garlic until fragrant.
5. Add the spinach last and simmer until it wilts. Add a generous amount of salt and pepper to the mixture.

Assembly and Baking

1. Preheat your oven to 400°F (200°C) and if you’re serious about baking, consider investing in an oven thermometer – I use the Sync one wireless Oven Thermometer for spot-on temperature accuracy.
2. Roll out your chilled dough on a lightly floured surface into a 14-inch circle. Don’t worry about perfect edges – the rustic look is part of its charm!
3. Transfer the dough to a parchment-lined baking sheet (parchment paper is non-negotiable here – I recommend that you use the Parchment Paper for its sustainable sourcing and perfect non-stick properties).
4. Scatter half the Gruyere over the central area, leaving a 2-inch ring of space around the perimeter. Top with your mushroom-spinach mixture and remaining cheese.
5. Fold the edges up and over the filling, pleating as you go. Remember, imperfection is beautiful here!
6. Apply beaten egg to the crust and bake for 35 to 40 minutes, or until golden brown and bubbling.

Pro Tips for Galette Success

• Keep everything cold! I can’t stress this enough. Even chilling your flour for 30 minutes makes a difference in the final texture.
• Before cutting, give your galette ten to fifteen minutes to rest. This allows the filling to set and the flavors to meld perfectly.
• Don’t skip the egg wash – it’s what gives you that professional-looking golden shine.

Serving and Storage

Serve your galette warm or at room temperature. For a refreshing complement, serve with a simple green salad drizzled with a light vinaigrette.

For wine lovers, I recommend a crisp Chablis or light Pinot Noir to complement the earthy mushrooms and rich Gruyere.

If you have any leftovers, you may keep them in the fridge for up to three days in an airtight container.

I love using the glass storage containers from Glasslock – they keep everything fresh without any plastic taste transfer.

Final Thoughts

Whether you’re an experienced baker or trying your hand at pastry for the first time, this recipe offers both challenge and reward.

I’d love to hear how your galette turns out! Feel free to comment below with your experience or any questions you might have.

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