Savory Mushroom and Spinach Galette Recipe

Overview

This savory mushroom and spinach galette combines a flaky pastry crust with a deeply savory filling of browned mushrooms, wilted spinach, garlic, thyme, ricotta, and Parmesan. The free-form shape means you do not need to crimp a perfect pie crust, and the filling is easy to adapt to the vegetables and cheese you have available.

The most important step is cooking the mushrooms and spinach until their excess moisture has evaporated. A dry, cooled filling helps the pastry stay crisp instead of soggy. Serve generous wedges warm for lunch, dinner, or a meatless centerpiece.

Ingredients

• 1 refrigerated pie crust, about 9 inches (230 g), or 1 homemade single-crust pastry, chilled
• 2 tablespoons olive oil, divided
• 12 ounces (340 g) cremini or white mushrooms, thinly sliced
• 1/2 teaspoon fine sea salt, divided, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, finely minced
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• 5 ounces (140 g) baby spinach
• 1/2 cup (120 g) whole-milk ricotta
• 1/3 cup (30 g) finely grated Parmesan cheese, divided
• 1 large egg, divided
• 1 tablespoon water
• 1 teaspoon Dijon mustard
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon sesame seeds or extra Parmesan, optional for the crust

How to make it

1. Prepare the oven and pastry. Place a rack in the center of the oven and heat it to 400°F (200°C). Line a large baking sheet with parchment paper. Keep the pie crust chilled while you cook the filling. Cold pastry is easier to unfold and is more likely to bake into distinct, flaky layers.

2. Brown the mushrooms. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in as even a layer as possible. Sprinkle with 1/4 teaspoon of the salt and the black pepper. Cook for 7 to 10 minutes, stirring every couple of minutes, until the mushrooms have released their liquid and the pan is nearly dry. Continue cooking until the slices are browned at the edges rather than pale and steamed.

3. Add the aromatics and spinach. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, garlic, thyme, and red pepper flakes if using. Cook for 30 seconds, just until fragrant. Add the spinach in handfuls and toss until wilted, about 2 minutes. Keep cooking for another 1 to 2 minutes, stirring often, until no liquid is pooling in the pan. Taste and add the remaining 1/4 teaspoon salt if needed.

4. Cool and mix the filling. Transfer the mushroom mixture to a plate or shallow bowl and spread it out so it cools faster. Let it stand for at least 10 minutes. In a bowl, stir together the ricotta, Dijon mustard, half of the Parmesan, and half of the beaten egg. When the vegetables are warm rather than hot, stir them into the ricotta mixture. If the filling looks wet, return it to the skillet over low heat for 1 to 2 minutes, stirring, then cool it again.

5. Roll out the crust. Unroll the chilled pastry onto the parchment-lined baking sheet. If it is thicker than about 1/8 inch, roll it gently into a 12-inch (30 cm) round. Small cracks can be pressed closed with your fingertips. Do not worry about making the edges perfectly even; the rustic shape is part of the galette.

6. Fill the galette. Spread the filling over the pastry, leaving a 2-inch border around the edge. Keep the filling slightly lower in the center than at the edges so the galette folds easily and cooks evenly.

7. Fold and glaze. Fold the pastry border up and over the filling, pleating it every few inches. Leave the center exposed. Beat the remaining egg with 1 tablespoon water, then brush it over the pastry folds. Sprinkle the remaining Parmesan over the crust, along with sesame seeds if using. Chill the assembled galette for 10 minutes if the pastry has become soft.

8. Bake until deeply golden. Bake for 35 to 45 minutes, rotating the baking sheet once, until the crust is golden brown all over and the bottom looks browned rather than pale. The filling should be hot and set, with no watery liquid visible in the center. If the crust edges brown too quickly, loosely cover them with strips of foil for the final 10 minutes.

9. Rest before slicing. Cool the galette on the baking sheet for 10 to 15 minutes. This gives the filling time to firm up and makes cleaner slices. Cut into 4 to 6 wedges and serve warm.

Expert tips

• Prevent a soggy bottom: Do not rush the mushroom step. The skillet should be nearly dry before the spinach goes in, and the finished vegetables should not release liquid when stirred.
• Cool the filling before assembly: Hot filling softens the butter in the pastry and can make the crust difficult to fold. Warm or room-temperature filling is fine; steaming-hot filling is not.
• Use other mushrooms: Cremini, white button, portobello, shiitake, or a combination all work. Remove tough shiitake stems, and slice large portobello caps thinly.
• Make it vegetarian-friendly: Check that the Parmesan is made with a vegetarian rennet if that matters for your diet. For a dairy-free version, use dairy-free ricotta and a dairy-free Parmesan-style topping.
• Substitute the greens: Chopped kale or Swiss chard can replace the spinach. Cook kale for 3 to 5 minutes and chard for 2 to 3 minutes, then continue cooking until the pan is dry.
• If the pastry tears: Patch small holes with a scrap of dough and press the edges together. A short 10-minute chill will also make soft pastry easier to handle.
• For extra flavor: Add 1/2 teaspoon lemon zest to the ricotta mixture, or finish the baked galette with a squeeze of lemon just before serving.

Serving and storage

Serve the galette warm or at room temperature with a crisp green salad or roasted vegetables. It also makes a practical packed lunch once fully cooled.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices on a baking sheet at 350°F (175°C) for 10 to 15 minutes, until the crust is crisp and the center is hot. Avoid microwaving if possible, since it softens the pastry. The unbaked assembled galette can be refrigerated for up to 4 hours before baking; brush it with egg just before it goes into the oven.

Frequently asked questions

Can I use frozen spinach in this galette?

Yes. Thaw 5 ounces of frozen spinach, then squeeze it firmly in a clean kitchen towel until it is very dry. Add it after the mushrooms and garlic have cooked, and sauté for 1 to 2 minutes to remove any remaining moisture.

Why is my mushroom and spinach galette soggy?

The vegetables probably retained too much water, or the filling was added while hot. Cook the mushrooms until the skillet is nearly dry, cook the spinach until no liquid pools, cool the filling, and bake the galette until the bottom is browned.

Can I make this galette ahead of time?

You can cook the filling up to 1 day ahead and refrigerate it in a covered container. Bring it close to room temperature before assembling, or allow a few extra minutes of baking time if it is still cold.

What can I use instead of ricotta?

Cottage cheese that has been drained and briefly blended, cream cheese softened with 1 tablespoon of milk, or crumbled feta can work. Feta is saltier and tangier, so reduce the added salt and use about 1/3 cup.

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