A galette is a rustic, free-form French pie. They can be sweet, but a savory galette is a great dish to have in your repertoire. Don’t let the homemade pastry intimidate you—it’s so easy, and since rustic is the name of the game, it needn’t be perfect either.
Spinach and mushroom galette
Prep time: 30 mins | Cook time: 30 mins
Serves 6
Ingredients:
- 1 cup (125 g) whole wheat flour
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (60 ml) coconut oil
- 1/2 cup (125 ml) iced water
- 2 portobello mushrooms
- 2 tbsp, plus 1 1/2 tsp olive oil
- 1 large clove garlic, minced
- 6-8 cremini mushrooms
- 1 tsp fresh thyme leaves
- 4 cups (120 g) spinach
- 1 cup (240 g) firm tofu
- 3 tsp lemon juice
- 1 tsp nutritional yeast powder
- Sea salt and freshly ground black pepper
Method:
1. Make the pastry. In a large bowl, mix together the flours and ½ teaspoon salt. Using a pastry cutter or your fingers, work the coconut oil into the flour, leaving small lumps. Sprinkle over the water and work until the dough just comes together. Roll into a ball, wrap in plastic wrap, and refrigerate for 20 minutes.
2. Remove the stems and black gills from the Portobello mushrooms and slice into long pieces, ½ inch (1-cm) thick. Heat 2 tablespoons oil in a large pan over medium heat, add the garlic, and sauté until fragrant, about 1 minute. Add all the mushrooms and a generous pinch of sea salt and cook, stirring occasionally, for 15 to 20 minutes, until the mushrooms release their juices and the juices evaporate. Remove the pan from the heat, sprinkle with thyme, and set aside.
3. Meanwhile, steam the spinach lightly, for 30 seconds to 1 minute, until partially wilted but still holding a little structure. Leave to cool.
4. Place the tofu, lemon juice, 1½ teaspoons olive oil, nutritional yeast, and garlic powder in a food processor, and process until fairly smooth. Season to taste with salt and pepper, then transfer to a bowl. Add the spinach and fold in by hand.
5. Preheat the oven to 400°F (200°C). On a piece of parchment paper, roll out the pastry to a 12-inch (30-cm) round. Transfer the pastry and parchment onto a baking sheet and spread the spinach-tofu mixture over, leaving a 2-inch (5-cm) border all around the perimeter. Top with the sautéed mushrooms, again leaving a border. Gently fold the extra pastry up and onto the toppings, pleating as you move around the outside.
6. Bake in the oven for 30 to 35 minutes, until the edges of the pastry are golden brown. Remove from the oven and let sit for 5 minutes before slicing and serving.
Calories (per serving): 266
Protein: 7.5 g
Total Fat: 17.1 g
Saturated Fat: 9.1. g
Carbohydrates: 22.8 g
Dietary Fiber: 1.9 g
Sugars: 0.9 g
Vitamins: A
Credit line: Recipe from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day © Jessica Nadel, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.