This mushroom galette with mozzarella and spinach is a delicious, savory galette. It's wonderfully delicious and makes for an impressive dinner party or holiday dish.
Serve it with my favorite green salad or a side of roasted asparagus for a tasty meal.
Emily's Recipe Notes
I love making galettes because the crust is so forgiving - they're meant to look a little rustic, so if they're not perfect they still look great! You can make this galette with a storebought crust if you're short on time, but if you do have the time, I highly recommend making the cornmeal crust. It's worth it.
The combination of the spinach mushrooms and cheese is savory perfection. I've made this dish for potlucks and dinner parties and it's always a hit!
Mushroom Galette Ingredients
Crust Ingredients
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 stick butter, very cold
- 2 eggs, divided
- ice water
Filling Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 10 ounces mushrooms (I used shiitake and baby bella)
- 5 ounces baby spinach
- 1 kosher teaspoon salt
- 16 ounces mozzarella, sliced into ¼ inch rounds
- 1 cup shredded parmesan
- optional to garnish - fresh thyme or rosemary
Savory Spinach Mushroom Galette with Cornmeal Crust
This savory galette steals the show at every dinner party and holiday! The combination of earthy and bright flavors, creamy cheese, and crispy crust are perfection.
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Servings: 6 servings
Ingredients
Crust Ingredients
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 stick butter very cold
- 2 eggs divided
- ice water
Filling Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 10 ounces mushrooms I used shiitake and baby bella
- 5 ounces baby spinach
- 1 teaspoon kosher salt
- 16 ounces mozzarella balls sliced into ¼ inch rounds
- 1 cup shredded parmesan
- optional to garnish - fresh thyme or rosemary
Instructions
To make the crust in a food processor
- Combine the flour, cornmeal, salt, and pepper in a food processor and pulse to combine. Cut the butter into 6 pieces and add to the food processor and pulse till the butter is in small, pea-sized pieces OR add it to the mixing. Then add the egg and 1 tablespoon of the ice water and pulse again. Add 1 tablespoon of water at a time and continue to pulse till the dough comes together in a ball - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.
To make the crust in a bowl
- Combine the flour, cornmeal, salt, and pepper in a mixing bowl and stir to combine. Cut the butter into 6 pieces and add to the bowl and cut with a pastry cutter until the butter is pea-sized. Then add the egg and 1 tablespoon of the ice water and continue to combine with the pastry cutter. Add 1 tablespoon of water at a time and continue to combine till the dough comes together - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.
- Preheat the oven to 375 degrees F (190 C). Remove dough from the fridge and roll out into a circle with ¼ inch thickness on a floured surface. Place on a baking sheet.
To make the filling
- Add the olive oil to a large frying pan and warm it over medium heat. Add the garlic and sauté for 30 seconds, then add the mushrooms and sauté for 3 minutes. Add the spinach one handful at a time until it is all wilted. Add a sprinkle of salt and give the filling a final stir and remove from the heat.
- Place the mozzarella slices around the dough, leaving a 2-inch lip on the dough (this is what you will fold over to create the crust). Then add half the mushroom spinach filling. Sprinkle half the pecorino on top, then add the rest of the filling and sprinkle the rest of the pecorino on top. Add a few bits of rosemary. Fold the edge of the dough over the filling. Beat the second egg and brush it onto the crust.
- Bake for 45 minutes or until golden brown. Allow the galette to cool for a few minutes before serving. Add rosemary or thyme to garnish, if desired.
Video
Notes
Storage - Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
Serving: 1g | Calories: 443kcal | Carbohydrates: 29g | Protein: 27g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 1140mg | Potassium: 393mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2427IU | Vitamin C: 8mg | Calcium: 509mg | Iron: 3mg
Ahu says
Oh I love a savory galette, this one does not disappoint! Beautifully presented.
Emily Wilson says
Thank you! I love this recipe 🙂
Deb says
I’ve made this several times. It’s become my signature dish for sharing at pot luck dinners.
EW says
I'm so glad you feel that way! It's one of my favorites as well - the crust really makes it!
Deb says
When using food processor for the dough, do you use blade?
EW says
Yep! Blitz it just till it combines.
Mary jean Goodman says
This was absolutely delicious. I have made many savory galettes in the last 4 months, it is almost pathological.
I would do one thing differently next time I make it. I would only use 8 ozs of fresh mozzarella and not 16 ozs.
Thank you for a wonderful recipe.
Kathryn says
Want to buy store bought dough of some kind. Any suggestions and what size?
EW says
A regular size pie, pre-made dough will work!
Julie says
Would this freeze ok? And if so freeze before cooking or cook then freeze?
EW says
Cook then freeze! Reheat in the oven if possible 🙂