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This savory spinach mushroom galette brings together a crisp, rustic cornmeal crust, tender vegetables, and layers of creamy cheese for a beautifully satisfying dish.
The crust combines all-purpose flour and cornmeal, giving it a hearty texture and a subtle corn flavor that pairs especially well with the rich filling.
Cold butter helps create the pastry base, while egg and ice water bring the dough together before it is chilled and rolled.
Inside, earthy mushrooms are cooked with minced garlic and baby spinach until the mushrooms are tender and the spinach has wilted.
The filling is layered over slices of mozzarella, then finished with shredded Parmesan for a rich, cheesy center.
As the galette bakes, the cheese becomes wonderfully creamy while the exposed pastry turns golden and crisp.
A little fresh rosemary or thyme can be used as an optional garnish, adding a fresh herbal touch to the finished dish.
The rustic shape makes this galette especially appealing because it does not need to look perfectly formed. Its relaxed presentation is part of its charm, making it suitable for a dinner party, holiday table, or comforting meal at home.
The recipe makes six servings and takes 20 minutes of preparation plus 45 minutes of cooking.
After the dough is prepared and chilled, the galette is assembled with the mushroom-spinach mixture, mozzarella, Parmesan, and herbs before baking until golden.
Cheesy Spinach Mushroom Galette
Ingredients
Equipment
Method
- Prepare the Crust in a Food Processor: Combine the flour, cornmeal, kosher salt, and black pepper in a food processor, then pulse until evenly mixed.
- Add the Cold Butter: Cut the very cold butter into 6 pieces, add it to the food processor, and pulse until the butter is broken into small, pea-sized pieces.
- Form the Dough: Add one egg and 1 tablespoon of ice water, then pulse again; continue adding ice water 1 tablespoon at a time and pulsing until the dough comes together into a ball, using up to 4 tablespoons if needed.
- Shape and Chill the Dough: Remove the dough from the processor, knead it a few times, shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Prepare the Crust by Hand: If using a mixing bowl instead, combine the flour, cornmeal, salt, and pepper, then stir to combine; add the butter pieces and cut them in with a pastry cutter until they are pea-sized.
- Finish the Hand-Mixed Dough: Add one egg and 1 tablespoon of ice water, continuing to work the mixture with the pastry cutter; add more ice water 1 tablespoon at a time until the dough comes together, using up to 4 tablespoons if necessary.
- Preheat the Oven: Heat the oven to 375°F (190°C).
- Roll Out the Dough: Remove the chilled dough from the refrigerator and roll it on a floured surface into a circle about ¼ inch thick.
- Transfer the Dough: Place the rolled dough onto a baking sheet.
- Cook the Garlic: Warm the olive oil in a large frying pan over medium heat, add the minced garlic, and sauté for 30 seconds.
- Cook the Mushrooms: Add the mushrooms to the pan and sauté for 3 minutes.
- Wilt the Spinach: Add the baby spinach one handful at a time, allowing it to wilt as you continue adding the remaining spinach.
- Season the Filling: Sprinkle the spinach and mushroom mixture with the kosher salt, give it a final stir, and remove the pan from the heat.
- Layer the Mozzarella: Arrange the mozzarella slices around the dough, leaving a 2-inch border around the edge for folding over the filling.
- Add the Filling: Spread half of the mushroom-spinach mixture over the mozzarella, then sprinkle half of the shredded Parmesan over it.
- Complete the Filling: Add the remaining mushroom-spinach mixture and finish with the remaining Parmesan.
- Add the Herbs: Scatter a few pieces of fresh rosemary over the filling, if desired.
- Fold the Galette: Fold the exposed edge of the dough inward over the filling to create the rustic crust.
- Brush with Egg: Beat the remaining egg and brush it over the folded pastry crust.
- Bake the Galette: Bake for 45 minutes, or until the crust is golden brown.
- Cool and Garnish: Allow the galette to cool for a few minutes before serving, then garnish with fresh rosemary or thyme if desired.
Notes
- The recipe yields 6 servings.
- The cornmeal crust can be prepared either in a food processor or by hand with a pastry cutter.
- Keep the butter very cold when preparing the crust.
- Add the ice water gradually, using only enough for the dough to come together.
- Chill the shaped dough for 30 minutes before rolling it out.
- Leave a 2-inch border around the filling so the dough can be folded over properly.
- Use shiitake, baby bella, or a combination of the mushrooms specified in the source.
- Fresh rosemary or thyme can be used as an optional garnish.
- Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
Chef’s Secret
The most important detail for this galette is keeping the butter very cold while making the cornmeal crust.
Cold butter creates small pieces throughout the dough, which helps give the finished pastry its crisp, rustic texture.
When adding the ice water, work gradually rather than adding it all at once.
The source notes that the dough may require up to 4 tablespoons of water, so add it 1 tablespoon at a time until the mixture comes together.
After shaping the dough into a disk, chill it for the full 30 minutes before rolling.
This makes the dough easier to handle and helps maintain the structure of the crust as you assemble the mushroom, spinach, mozzarella, and Parmesan filling.
Serving Suggestions
Serve the warm galette alongside a fresh green salad or roasted asparagus for a balanced meal.
A little fresh rosemary or thyme can be added on top just before serving for an aromatic finish.
Let the galette cool for a few minutes after baking so the filling can settle slightly before slicing.
Conclusion
This savory galette combines a crisp cornmeal crust with earthy mushrooms, tender spinach, and creamy, melted cheese for a rustic centerpiece that works beautifully for dinner parties, holidays, or a satisfying homemade meal.
Its golden pastry and layered filling make it both comforting and visually appealing.
