| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 26g | 15g | 25g |
| sugars | fibre | protein | salt |
| 2g | 3g | 13g | 0.8g |
Why I Love Swiss Swiss Mushroom and Spinach Galette
There’s something incredibly comforting about the fusion of flavors in the Swiss Mushroom and Spinach Galette. This dish, with its robust filling and flaky crust, embodies everything I love about hearty, nourishing recipes. Growing up in the Rocky Mountains of Colorado, I’ve always been inspired by the simplicity and honesty of nature’s bounty. This galette brings together some of my favorite elements: the earthy taste of mushrooms, the freshness of spinach, and the distinguished flavor of Gruyère cheese.
A Versatile Delight
One of the reasons I adore this recipe is its versatility. The Swiss Mushroom and Spinach Galette is similar to other rustic dishes like quiche or savory tarts, but with a unique Swiss twist. The combination of mushrooms and spinach wrapped in a tender, buttery crust is not only visually appealing but also offers an extraordinary depth of flavor with each bite. This dish pairs wonderfully with a light side salad or a hearty bowl of soup, making it a perfect choice for both casual lunches and elegant dinners.
The recipe itself is simple yet sophisticated. The use of fresh, high-quality ingredients elevates the flavor profile. I got part of my inspiration from the renowned Swiss chef Andreas Caminada, whose approach to blending traditional and modern Swiss cuisine resonates with my style of cooking. Although this isn’t directly one of his creations, his influence plays a role in the balance between rustic and refined found in this galette.
Nostalgia on a Plate
Every time I make this galette, it takes me back to the chilly mountain evenings spent with Gordon, my partner. We cherish those moments of sharing a warm meal by the fire, enjoying the stillness of the mountainous backdrop. The Swiss Mushroom and Spinach Galette not only satisfies our hunger but also brings a sentimental comfort that makes it one of our go-to dishes.
In essence, this recipe is more than just food; it’s an experience. It’s about savoring every moment, embracing the process of cooking, and creating something that’s truly special. Whether you’re enjoying it alone or with loved ones, this galette promises to deliver both in flavor and in soulful fulfillment. And who knows, it might just become a staple in your own kitchen, too.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 cups mushrooms, sliced (such as cremini or button)
- 4 cups fresh spinach leaves
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup Gruyère cheese, shredded
- 1 large egg, beaten (for egg wash)
Method
Step One
In a mixing bowl, combine 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup unsalted butter, cold and cubed. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
Step Two
Pour 1/4 cup ice water into the flour mixture a tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step Three
Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 medium onion, thinly sliced, and cook until soft and translucent.
Step Four
Add 2 cups mushrooms, sliced (such as cremini or button), to the skillet. Cook until the mushrooms are tender and their liquid has evaporated.
Step Five
Stir in 4 cups fresh spinach leaves and cook until wilted. Add 1/2 teaspoon dried thyme, and salt and pepper to taste. Remove from heat and let the mixture cool slightly.
Step Six
Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.
Step Seven
Spread the mushroom and spinach mixture over the dough, leaving a 2-inch border around the edges. Sprinkle 1 cup Gruyère cheese, shredded, over the top.
Step Eight
Fold the edges of the dough up and over the filling, pleating as needed. Brush the edges with 1 large beaten egg for an egg wash.
Step Nine
Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Cool slightly before slicing and serving.
