Spinach and Mushroom Galette

The pastry crust:

1. Put the butter in the freezer 15-45 minutes before you begin the dough.

2. Put the flour and salt into your food processor and pulse to combine. Cut up the butter into chunks and add to the flour. Process on high until the mixture resembles coarse meal. (If you don’t have a food processor you can use two butter knives or a pastry blender to cut in the butter).

3. Combine the sour cream, fresh lemon juice and ice water in a small bowl. Pour half of this mixture into the flour and butter mixture and pulse quickly. Then slowly add the rest of the liquid in small batches (you may have some left over), until the dough is formed. It will be sticky, and don’t process it too much! Take it out, form into a ball and wrap in plastic wrap. Store in the fridge for one hour (or as long as it takes to prepare your filling).

The filling:

1. Slice your onion into thin half rounds and slowly caramelize over low-medium heat with the butter and olive oil and a bit of salt. This will take about 20 minutes, and they will be very soft and brown at the end. Once they are done, put them aside in a large mixing bowl.

2. Using the same pan (I use my large saute pan), add a little bit more olive oil and lightly brown the chopped garlic. Once it is fragrant, add the mushrooms and the white wine. Allow these to cook for 5-7 minutes, until the mushrooms are soft.

3. Add chopped chives, thyme and chard. Cook for another 3 minutes or so, until the chard is bright green and soft. (I always sneak a bite of the chard here, yum!)

4. Add the mushrooms and chard to the mixing bowl with the onions. Toss about half of the spinach on top and stir to combine (the spinach will wilt a bit from the heat). Add the parmesan cheese and stir it in well. Then add the rest of the spinach and mix well. Add salt and pepper to taste.

Assembly:

1. Preheat the oven to 400 degrees.

2. Roll out the dough onto a lightly floured board into a shape that’s roughly circular. (The good thing about galettes- you don’t have to be perfect!)

3. Place the rolled out dough on an ungreased cookie sheet. Scoop the filling into the middle of the dough. Fold the edges up, working your way around the pastry and pleating the edges as you go (the middle will be open).

4. Bake for 40 minutes, until the crust is a beautiful golden brown. Serve warm.

Optional: You can add some meat by frying up some bacon and cutting it into small chunks. Add to the filling before the spinach.