Mushroom and Goat Cheese Galette with Spinach and Caramelized Onion

Allergens

Dairy, Wheat

Ingredients

• 1 1/4 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 1/3 cup ice water
• 2 cups assorted mushrooms, sliced
• 1 large onion, thinly sliced
• 3 cups fresh spinach, chopped
• 4 ounces goat cheese, crumbled
• 1 egg, beaten
• 2 medium potatoes, peeled and diced
• Olive oil, for cooking
• Salt and pepper, to taste

Instructions

1. Prepare the dough: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse meal. Gradually add ice water and mix until dough comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
2. Sauté onions in olive oil over medium heat, stirring occasionally, until golden brown and caramelized, about 15 minutes. Remove from pan and set aside.
3. In the same pan, sauté mushrooms until tender, season with salt and pepper. Set aside.
4. Parboil potatoes for 8 10 minutes, then drain and toss in olive oil and salt. Roast at 400°F (205°C) for 30 minutes or until crispy.
5. Preheat oven to 400°F (205°C). Roll out dough on a floured surface and transfer to a parchment lined baking sheet.
6. Spread caramelized onions evenly over the rolled dough, leaving a border for the crust. Top with spinach, mushrooms, and goat cheese. Fold edges of dough over the filling, overlapping as necessary.
7. Brush edges of crust with beaten egg and bake until golden brown, about 20 25 minutes. Allow to cool slightly before slicing.

Chef’s Insight

The flaky crust and creamy filling create a beautiful contrast of textures, while the earthy flavors of mushrooms and goat cheese shine through.

Notes

Serve with a glass of white wine for an authentic French dining experience.