Description
A rustic, savory galette with a flaky crust, filled with sautéed spinach, mushrooms, and artichokes, seasoned with garlic and herbs.
Ingredients
Scale
For the Crust:
- 1 pre-made pie crust
- 2 cups fresh spinach
- 1 cup sliced mushrooms
- 1 cup canned artichoke hearts, drained and chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 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. Sauté onion and garlic until fragrant, about 2 minutes.
- Add mushrooms and cook until softened, about 5 minutes. Stir in spinach and artichoke hearts, cooking until spinach wilts. Season with thyme, salt, and pepper. Remove from heat and let cool slightly.
- Roll out pie crust on the prepared baking sheet. Spread mozzarella and Parmesan cheeses in the center, leaving a 2-inch border.
- Spoon the spinach, mushroom, and artichoke mixture over the cheese. Fold the edges of the crust over the filling, pleating as you go.
- Brush the crust with beaten egg. Bake for 25-30 minutes, until crust is golden brown and filling is bubbly.
- Let cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.