Recipes at the top, sweet blog post below.
Mushroom, Spinach & Tomato Galette
Crust Ingredients
- 1 cup White Whole Wheat Flour
- ½ tsp Penzey’s 4/S Special Seasoned Smoky Salt
- 2 Fresh Basil Leaves, chopped
- 6 tbsp. Smart Balance Light Olive Oil Buttery Spread
- ¼ cup Plain Greek Yogurt
- 2 tbsp. lemon juice (about a ½ lemon)
Topping Ingredients
- 1 large or 2 small shallots, chopped
- 15-16 oz Fresh Spinach
- 6 large baby bella mushrooms, stems removed, sliced
- ½ cup cherry tomatoes, cut in half
- ½ tbsp. minced garlic
Filling Ingredients
- ¼ cup Fat Free Mozzarella shredded cheese
- ¼ cup Grated Aged Havarti Cheese
- ¼ cup Plain Greek yogurt
- 1 tsp Penzey’s Northwoods Seasoning
- ½ tsp Penzey’s Sandwich Sprinkle
- 1 egg white
Preheat oven to 400°F. In a mixer or large bowl, combine the flour, salt, and basil. Melt the butter, and then add that, the yogurt, and the lemon juice. Mix until a soft dough forms, shape into a ball, and then refrigerate.
Heat a skillet over medium heat and add the spinach, shallots, mushrooms and tomatoes. Cook until spinach is wilted, tomatoes and mushrooms tender, and shallots are translucent (about 5-10 minutes). Remove from the heat and run cool water over to cool down in a strainer. Make sure there is very little excess liquid, and then set aside.
In a mixer or large bowl, combine the filling ingredients and beat until smooth.
Remove the dough from the fridge and roll out into a circle, about 1/8-1/4 inch thick (your preference). Spray a baking sheet with a non-stick spray (like canola oil). Spread the filling mixture on the dough, leaving about an inch border around the edge. Place the topping ingredients on top of the filling. Fold the dough edges up and over, pinching creases so it will stay shut and flat. Brush crust with liquid egg whites.
Bake for 25-30 minutes until crust is golden. Let sit for 5-10 minutes before cutting.
I think we should all be making way more galettes because they take so little effort. A galette, or galette des rois, is a French pastry composed of a dough wrapped around a filling of your choosing. You don’t have to worry about weaving or folding dough ornately, just pull up those sides and you’re golden. You’re probably wondering how these lovelies are different from a pie or tart. I’m glad you asked. The only real difference between them is that galettes don’t need a pan to bake whereas a tart or pie do.
Galettes are so versatile and you can fill them with pretty much anything. For this particular recipe, I went more rustic and savory than sweet. However, you could totally do a fruit filling or perhaps a fruit and cheese filling for this same recipe. Just swap out the salt from the crust and add a sweetner (I’d recommend stevia), and also remove the basil. I do want to note that this original recipe used whole wheat flour, but I have since changed it to regular all-purpose flour (like this King Arthur one) as I find the whole wheat flour to be a little grainy in texture. The all-purpose flour makes it a bit more like a pastry than a bread.
Galettes are perfect for those lazy brunch days and can totally be made the day before. I feel like no one does Sunday brunches anymore. Guys, we need to bring it back. Why not grab your favorite people and plan a weekly get together? You could even make it pot luck and have everyone bring a dish of their choosing! Or even better, why not have everyone bring an ingredient and have a relaxing day in the kitchen with your pals creating a new recipe! Make some good memories and enjoy some delicious food!
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