Description
A rustic, savory galette with a flaky crust, filled with sautéed spinach, mushrooms, and artichoke hearts.
Ingredients
Scale
For the Crust:
- 1 pre-made pie crust
- 2 cups fresh spinach
- 1 cup sliced mushrooms
- 1 cup artichoke hearts, chopped
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until fragrant.
- Add mushrooms and cook until softened. Stir in spinach and artichoke hearts until spinach wilts. Season with Italian seasoning, salt, and pepper.
- Roll out pie crust on the prepared baking sheet. Spread the vegetable mixture over the crust, leaving a 2-inch border. Sprinkle cheeses over the top.
- Fold the edges of the crust over the filling, pleating as needed. Brush crust with beaten egg.
- Bake for 25-30 minutes, until crust is golden brown. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.