Spinach Galette with Wild Mushrooms

When ever we have friends over for dinner, I typically spend a day or two pouring over food blogs and websites. I love jumping from blog to blog. One blog will lead me to twenty others. I could (and have) spent hours getting lost in the posts. I found this recipe on Yummy Supper and thought it would be perfect for our vegetarian guests.

I think next time I would add some garlic to the filling mixture to give it that extra little kick. Otherwise, it was a deliciously fresh and light meal that went perfectly with our quinoa salad.

Crust 
1 1/2 cup all purpose flour 
pinch of sea salt
5 tablespoons cold unsalted butter, cubed
6-7 tablespoons ice water


Filling 
12 packed cups spinach leaves
1/2 cup sliced leeks
3 tablespoons olive oil
sea salt
2 cups fresh wild mushrooms (Chanterelles or Hedgehogs are delicious here)
1 cup grated Parmesan
1/4 cup coarsely chopped Italian parsley

Crust 
In a stand mixer bowl, add flour and salt. Attach the flat beater. Turn on briefly to mix. Add cubed butter to the flour mix and mix on speed 5 or 6. Blend until butter is clumped in pea-size bits. As the mixer continues to mix, add the 6 tablespoons of ice water. Turn the mixer off and squeeze the dough with your hand. If the dough sticks together, cracking slightly at its edges it is done. If the dough does not stick together well, add an additional 1-2 tablespoons. The ideal dough just sticks together, is slightly cracked, and rice-sized flecks of butter can be seen sporadically.

Ball up the dough and wrap with plastic wrap. Let sit in the fridge for at least one hour and as long as two days. 

This recipe receives a three whisk rating. When it comes to pastry, it is always easier in the stand mixer. While the mixer was getting the butter down to pea-size bits, I was moving around the kitchen to get the ice water - very helpful and time-saving!