Oh my! This spinach, mushroom, and mozzarella galette is really, really delicious. It looks impressive, but actually it's pretty easy to make. My only real issue with galettes is that I can never spell 'galette' correctly...seriously, it's taken me two years to not have that squiggly spell check red line underneath.
Otherwise, I'm all in on galettes.
I mean, they are like a fancy pizza. You are pretty much serving people pizza and they're like oh look at this - how rustic, but in a way still refined. Yeah, I made you pizza with a crustier crust.
Every step of making this galette was beautiful (hence the numerous photos!). The combination of mushrooms, wilted spinach, mozzarella, along with a hit of pecorino are fabulous.
One of the best aspects of this galette is that it reheats well - hello, work lunch! I really hate buying my lunch at work. There are so few healthy options. I can only do the cold, iceberg lettuce salad so many times. Worse, is when I think bah, forget it, I'll just get a burger. I'm immediately sorry!
I can always face a Monday a little but surer when I have a yum lunch in the fridge. I know that's silly, but it's really true. When we have food that is both beautiful and nourishing, it can be really fulfilling.
Spinach, Mushroom, & Mozzarella Galette
Makes 8 servings | Prep time: 20 minutes | Total time: 65 minutes
1 cup white whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon pepper
1 stick butter, very cold
2 eggs, divided
1 tablespoon olive oil
3 garlic cloves, minced
5 cups mushrooms (I used shitake & cremini)
5 cups baby spinach
1 teaspoon salt
16 ounces mozzarella, sliced
1 cup shredded pecorino
rosemary, to garnish
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-size pieces. 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 ball - it might take up to 4 tablespoons of water. Remove the dough, kneed 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 1/4 inch thickness on a floured surface. Place on a baking sheet.
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 your 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 on to the crust.
Bake for 45 min. or until golden brown. Allow to cool for a few minutes before serving. Add additional rosemary for garnish if desired.
This recipe was adapted from this gorgeous galette from Half Baked Harvest.