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Michelle’s mushroom and spinach galette

Our esteemed colleague Michelle Babb presents this delicious recipe that’s sure to be a crowd-pleaser. As we understand it, a "galette" is a little like a pie without a hat – or something like that. Enjoy!

Michelle’s mushroom and spinach galette

These delicious savory galettes are similar to a pie but not completely enclosed on top. I like to describe them as “rustic pies,” which means they don’t have to look perfect to be irresistibly good. The HTB Flour works well in this dough, and the flavor combination with the mushrooms, onions, and peppers is umami at its best. I like to crumble bits of my favorite cashew cheese over the top after it’s done baking. Goat cheese or feta works great, too.

Makes 2 7-inch Galettes
Prep time 30 minutes
Cook time 35 minutes


1-¼ cups gluten-free all-purpose baking flour

¾ cup Himalayan Tartary Buckwheat Flour

½ tsp baking powder

2 tsp sea salt, divided

½ cup butter or vegan butter, chilled

¾ cup water

2 tsp extra virgin olive oil

1 small yellow onion, diced

1 lb cremini or shiitake mushrooms

½ cup chopped red, yellow, and orange mini bell peppers

2 tsp dried Italian herbs

2 cups loosely packed spinach

2 cloves garlic, minced

Michelle's mushroom and spinach galette
Michelle's mushroom and spinach galette

Preheat the oven to 400° F.

In a large bowl, combine flour, baking powder, and ½ teaspoon sea salt. Cut the butter into cubes and mash into the flour mixture with a fork. Drizzle in half the water and hand-kneed the dough, drizzling in more water until the dough is well combined with no dry spots. Form the dough into 2 equal-sized balls, cover and chill while completing the next steps.

Drizzle olive oil into a large skillet over medium heat. Add the onions and sauté until they start to caramelize for about 5 minutes. Stir in mushrooms and 1 teaspoon sea salt and sauté until mushrooms start to sweat around 3 minutes. Add peppers and Italian herbs and sauté for another 5 minutes. Stir in the spinach and garlic and leave over heat for 2 minutes or until spinach starts to wilt. Remove from heat.

Transfer the dough onto a piece of parchment or lightly floured surface. Press it into a disc, and roll the dough until it’s approximately ¼-inch thick. Scoop half of the mushroom mixture into the center circle and spread evenly, leaving about a 1-inch border. Carefully fold the edges of the dough up and over the mushroom filling. Transfer to a parchment-lined baking sheet and repeat with the other dough ball.

Bake for about 35 minutes, until the crust starts to brown. Remove from the oven and let rest for 10 minutes before serving.

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