Mushroom Onion And Spinach Galettes Recipe

I was like, absolutely stoked when I saw how earthy mushrooms, fresh spinach, and a melty cheesy combo nestled inside that flaky puff pastry could totally turn my ordinary kitchen night into a mind-blowing flavor ride.

I love making Mushroom Onion and Spinach Galettes. I saute mushrooms and onions in butter and olive oil with garlic, spinach and thyme.

I add Gruyere and ricotta for protein. My puff pastry and egg wash makes a rich crust that pack essential nutrients making this dish tasty and healthy.

Ingredients

• Delicate puff pastry serves as a light, flaky carbohydrate base for crisp textures.
• Mushrooms add rich fiber, essential B vitamins, and a deep savory earthy flavor.
• Onions bring natural sweetness, healthy antioxidants, and a soft mellow taste.
• Fresh spinach supplies iron, vitamin-rich greens, and a distinct slightly bitter note.
• Gruyere and Ricotta cheeses deliver protein, creaminess, and indulgent, tangy flavors.
• Thyme provides aromatic herbal notes that subtly enhance the dish overall.
• Garlic offers a zesty kick along with its immune-boosting properties.
• Olive oil adds heart-healthy fats and a smooth, fruity, subtle kick.

Ingredient Quantities

• 1 sheet puff pastry, thawed (or homemade dough if you prefer)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 10 oz mushrooms (cremini or button), sliced
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 5 oz fresh spinach, roughly chopped
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 cup grated Gruyere cheese
• 1/3 cup ricotta cheese
• Salt and freshly ground pepper to taste
• 1 egg, lightly beaten (for egg wash)

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. On a lightly floured surface, roll out the puff pastry sheet into a rough circle leaving a thicker border around the edges.

3. In a large skillet, melt the butter with the olive oil over medium heat.

4. Add the sliced mushrooms and thinly sliced onion to the skillet and cook for about 5 minutes until they start to soften.

5. Mix in the minced garlic and thyme, and cook for another 2 minutes before adding the chopped spinach, stirring until just wilted.

6. Season the vegetable mixture generously with salt and freshly ground pepper, then remove the pan from the heat.

7. Stir in the ricotta cheese and grated Gruyere cheese into the mixture until well combined.

8. Spoon the mixture into the center of the puff pastry, leaving about a 2-inch border all around.

9. Gently fold the border over the filling to create a rustic edge and brush the exposed pastry with the lightly beaten egg.

10. Bake in the oven for 25-30 minutes, or until the pastry is golden and crispy, then allow it to cool slightly before slicing and serving warm.

Equipment Needed

1. Oven (set for 400°F)
2. Baking sheet lined with parchment paper
3. Rolling pin and a lightly floured surface
4. Large skillet
5. Spatula or wooden spoon for stirring
6. Knife and cutting board
7. Mixing bowl for beating the egg
8. Plate or tray for cooling the finished dish

FAQ

• Q: Can I swap the mushrooms with a different type?
  
  A: Yeah, you can use other mushrooms if you want, but the flavor might change a bit.
• Q: Do I have to use both Gruyere and ricotta cheese?
  
  A: Not really, you can adjust the cheeses based on your taste. They both add a nice flavor though.
• Q: Could I make my own dough instead of buying puff pastry?
  
  A: Sure thing, go ahead and make homemade dough if you’re feeling adventurous!
• Q: How long should I bake the galettes?
  
  A: Bake them at 400°F for about 20 to 25 minutes, but keep an eye on ’em so they don’t burn.
• Q: Can the recipe be made dairy-free?
  
  A: You can skip the cheese or use alternatives, but it will definitely change the overall creamy texture.

Mushroom Onion And Spinach Galettes Recipe Substitutions and Variations

• If you don’t have puff pastry, you can use a homemade dough or even a store bought pie crust instead.
• If you’re out of unsalted butter, try using salted butter but then cut back on the extra salt later.
• If olive oil isn’t available, vegetable oil can work as a substitute though it might change the flavor a bit.
• If you can’t find Gruyere cheese, Swiss or Emmental cheese makes a pretty similar substitute.
• If fresh thyme isn’t handy, a mix of rosemary and oregano can do in a pinch.

Pro Tips

1. When you roll out your puff pastry make sure you dust your work surface really well so it doesn’t stick. Also, leave a thicker border around the edge so it holds the filling better. Trust me, this little trick makes the finished dish look so much more rustic and messy in a good way.

2. Keep an eye on your mushrooms and onions as they cook in the skillet. They gonna soften pretty quick and if you let them burn it can ruin the flavor. Stir ’em constantly and adjust the heat if you need to so everything cooks evenly.

3. Once you add the spinach, cook it just until it wilts. Overcooking it can make the filling watery so don’t go overboard. It only takes a minute so work fast and mix in the cheeses right away for extra creaminess.

4. The cheeses are what really step up the flavor here. Use a good quality Gruyere if you can find it and make sure to mix it well with the ricotta into the veggie mix. A well balanced blend of the tangy and the nutty will give you a richer taste overall.

5. After taking the tart out of the oven, let it cool down before slicing. Cutting it too soon might cause that gooey center to spill everywhere and no one wants that messy plate. Trust me, patience here pays off in every bite.