Recently, I’ve been trying out a couple of ideas for an upcoming brunch I’m hosting (like these Asparagus and Ham in a Blanket with Honey Mustard), and thought it’d be fun to do a savory, breakfast galette. While these galettes aren’t a good fit for a brunch with a ton of people who would be up mingling, these are perfect for your family or for a small group gathering — like overnight guests — who are seated for a meal. These definitely require a fork and knife. The crust is buttery and crisp and filled with mozzarella cheese, mushrooms, spinach, onion, and fresh herbs. Then you bake the galettes with a fresh egg on top…OMG. You need this? I thought so.
We’re currently enjoying them on a snow day. Last I saw the news we were slated to get 1-3 inches, but we actually got between 8-10 inches and now have the day off from school. I love being home with these two crazies. We do some crafting, some baking, some cooking, some playing in the snow, and some quiet time (currently) so Mommy can take a little break. It’s also nice to have some time to make good breakfasts and lunches. Most breakfasts consist of the kids grabbing a breakfast bar and me grabbing a yogurt on the way out the door. The weekends are really the only time we get a solid breakfast in. To save a ton of time in the morning, you could easily front-load the cooking the night before and just assemble and bake the next morning.
If you’ve already made galettes (like this one that’s a favorite of mine with fresh peaches in the summertime), you now know how easy they are to throw together but look really impressive. It’s a great alternative when you’re craving pie but don’t want to fuss with pie crust.
Hope you all enjoy the snow!
Active Time: 30 minutes
Total Time: 70 minutes
Yields: 4 individual galettes
For the crust:
- 1 1/2 cups flour
- 1 tsp salt
- 1/2 cup cold butter, cut into small pieces
- 4-6 Tbs ice cold water
For the filling:
- 2 Tbsp olive oil
- 1 medium yellow onion, sliced into small strips
- 1 garlic clove, minced
- 1 pack of Bella mushrooms, sliced
- 1 tsp fresh oregano (or thyme…whatever you have in your fridge!)
- 1 large handful of spinach
- 1 cup mozzarella cheese, shredded
- 5 large eggs (1 will be for the egg wash)
- chives (optional for garnish)
- In a food processor, pulse the flour, salt and butter together until combined. Slowly add the ice cold water and pulse until it forms a dough. You may need to add a touch more water if dough seems too dry.
- Transfer dough to a bowl and knead a few times until all the pieces form a nice round dough ball. Using a sharp knife or pastry cutter, cut the dough into 4 equal pieces. Roll each piece into a ball, flatten the ball out, then wrap in plastic wrap. Place in the refrigerator for 30 minutes.
- Meanwhile, heat up olive oil in large pan over medium heat. Add onion and cook until translucent and soft (about 10-15 minutes). Add garlic and oregano and cook one more minute. Add mushrooms and cook for another 5 minutes until mushrooms become soft. Add spinach and cook until wilted (1-2 minutes). Take pan off the heat and set aside to cool.
- Preheat oven to 425 degrees F.
- Take dough out of fridge and on a lightly floured surface roll into 4 8-inch circles. They don’t need to be pretty!
- In the middle of each galette (leaving about a 1/2″ empty edge), add a small handful of mozzarella cheese then the mushroom, onion, and spinach mixture on top of the cheese. Fold edges of dough over filling and pinch to keep closed.
- Brush edges of the galette with an egg wash (egg + 1 Tbsp water) with pastry brush. Bake for 20 minutes.
- Take galettes out of oven and make well in the center. Crack egg in the middle of each galette*. Bake for another 10 minutes or until eggs are jiggly but not overcooked.
- Add salt, pepper, and chives to garnish and enjoy!
*I put the egg in a small bowl to pour into the galette so there are no shells and it stays pretty.
You’ll want to eat these immediately when they’re nice and hot. I saved the last one for the next day, and while I enjoyed every single bite of it, it did get soggy.
These mushroom, spinach, and onion galettes were inspired by Diane Morissey’s galettes. She’s amazing.