Savory galettes are one of my favorite things. If you’re not familiar with them, don’t worry, I wasn’t either for a long time. An old friend of mine turned me onto baking galettes, something I was long overdue to try, and I’ve recently started making savory ones.
What is a galette? A galette is like a freeform pie, or a pie with no dish. Just like pies you can make galettes sweet or savory. What I love about galettes is you can use your favorite pie dough recipe and just bake them without the dish. It makes for a very rustic and very easy, but equally delicious pie for any occasion. If you love pizzas or flatbreads, a savory galette is something you will probably also love! Just like pizzas and flatbreads, you can make any flavor profile you like.
Today I’m sharing a recipe for my Spinach Mushroom Galette. I made this by using my traditional pie dough recipe but adding thyme into the dough. This makes the dough more savory and also gives it a great flavor! I used white baby mushrooms, spinach, onions, Monterey Jack cheese, balsamic, garlic powder, oregano, sage, black pepper, and parmesan. Other veggies that would also lend well to this flavor profile would be broccoli, zucchini, cauliflower, and kale – so feel free to get creative or sub out veggies if you’re out of something. This is a great recipe as an appetizer, lunch, or dinner! Get the recipe below for my Spinach Mushroom Galette.
Tips for making the best Spinach Mushroom Galette
- Make sure your butter is cold. The colder the butter, the flakier the crust. If you are slow at cutting the butter into cubes or it’s really hot outside, then cut all the butter, place it in the mixing bowl, and place the whole bowl in the fridge for 15 to 30 minutes. We do this all the time at the bake shop during the warmer months or when new girls are learning and take more time. This is a sure way to make sure the butter is cold enough when you make the dough.
- Do not over mix your pie dough. As soon as the dough comes together, make sure to stop your mixer. You can mix it by hand a little bit if need be. But, you shouldn’t have super smooth pie dough that resembles cookie dough. You want the roughness in there because that’s what helps create the flakey crust.
- Do slice mushrooms and onions evenly. Make sure to slice the mushrooms and onions evenly so they cook evenly.
- Distribute the filling evenly. Makes sure that when you mix the filling that the ingredients get mixed thoroughly. Also, when adding the filling to the curst, make sure that it’s evenly distributed and you have cheese all around, mushrooms all around, etc. This will make for each slice to have some of everything.
- Don’t be afraid to bake it a little bit longer. If your crust isn’t golden brown when the timer goes off, then don’t be afraid to bake it a little bit longer. The galette should be baked until golden brown. Everyone’s oven is different and it can take a little bit longer to get that color. If you think your galette needs a little bit longer, then set the timer for 5 minutes and check it again. Go in increments of 5 minutes until you get the golden brown color you desire.
Spinach Mushroom Galette
Makes 9-inch galette
226 grams ( cups) organic all purpose flour
1 teaspoon organic cane sugar
3/4 cup (170 grams) organic salted butter, cold
1/4 cup plus 3 tablespoons cold water
4 ounces organic white mushrooms, sliced
1/2 cup organic spinach
1/4 organic white onion, roughly chopped
4 ounces organic Monterey Jack cheese, grated
1 teaspoon organic balsamic vinegar
1/4 teaspoon organic black pepper
1/4 teaspoon organic dried sage
1/4 teaspoon organic dried oregano
1/4 teaspoon organic garlic powder
2 tablespoons organic salted butter, melted
organic grated parmesan, for topping
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for 2 to 3 rotations to combine the dry ingredients.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer. Divide into 2 pieces, one weighing about 311 grams and the other weighing about 170 grams. Form each piece into a disk and wrap in plastic wrap.
Allow to cool in the fridge for at least 6 hours or overnight before rolling out the dough.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the filling: In a large bowl, add the mushrooms, spinach, onions, cheese, balsamic vinegar, pepper, sage, oregano, and garlic powder. Mix together, set aside.
Remove the dough from the fridge. On a floured surface, roll out the dough to 1/4-inch thick. Place the dough on the prepared baking sheet.
Using your hands, add the filling to the dough, leaving about a 1-inch boarder around the edge. Fold the excess dough in to create a crust by simply folding over a small portion all the way around. Using a pastry brush, brush the melted butter onto the crust.
Bake for 1 hour or until golden brown. Sprinkle grated parmesan on top after coming out of the oven. Serve immediately.
High Altitude – Bake for 45 minutes or until golden brown.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!