Mushroom Goat Cheese Spinach Galette

Mushroom Goat Cheese Spinach Galette


I like to cook with mushrooms. They add a lovely texture when meat is not on the menu. When I’m pressed for time or just not up for making crust from scratch, it’s always nice to use a ready made pie crust.


Yes I know a homemade pie crust does not compare however I never said I was perfect. So let me start by making you a promise. I will share a pie crust recipe with you in 2014. Sound good?

I might be stretching the definition of a galette but I did look it up and it explains a galette as being a flat round cake of pastry or bread. So I say this fits. 

This appetizer is made in just under 40 minutes and looks fabulous. After all we first eat with our eyes. It has to look good. 

Happy New Year 2014! and keep cooking :)


Serves 2-4 


  • 1/2 tablespoon olive oil
  • 1/4 cup minced onion
  • 1 (8 ounce) package chopped white button mushrooms
  • 2 cups loosely packed fresh baby spinach
  • 1 pie crust
  • 1 (4 ounce) package honey goat cheese broken into pieces


  1. Preheat oven to 375 degrees. Heat a medium sized pan on medium-high heat. 
  2. Pour olive oil in pan and add onions. Cook and stir 2-3 minutes.
  3. Put mushrooms in pan and heat 5-7 minutes, stirring frequently.  
  4. Toss in spinach and cook another 2-3 minutes. Sprinkle with salt and pepper to taste.
  5. Remove from heat and cool 3 minutes. 
  6. Roll out pie crust and place on cookie sheet. Set aside.
  7. Add goat cheese to mushroom mixture and pour all ingredients onto pie crust. Spread out evenly over crust. Roll up edges of pie crust and lightly spray top with oil. 
  8. Bake 20-25 minutes or until heated through. Cut into slices and serve warm. 

Related Posts

How to Bake Pie From Scratch: Rustic Blackberry and Lime Galette

Editor’s note: For those of you who may be too intimidated to make homemade pie, a galette is a first pie to bake from scratch. A galette is made from the same ingredients as pie, but without the pie pan or any fussy lattice tops, though you do still have to make the pie crust. But that’s easy, with a little help from Michelle of Hummingbird High, who shares a recipe for Blackberry and Lime Galette. Just follow along for her tips and tricks and soon you’ll master this rustic dessert too. --Jane   Read more >

Persimmon Galette With Brown Rice-Cornmeal Tart Crust

[Editor's Note: I hadn't had much experience with persimmons before I moved to California. They're such an interesting and cheery fruit, but they come in two varieties: Fuyu, which are eaten in their firm state, and Hachiya, which must be so ripe they feel like a water balloon in the hand before they are ready to eat. This galette uses the Fuyu variety, and is a rustic, lovely option for a low-key dessert while these wonderful fruits are in season. --Genie]   Read more >

A Rustic Rhubarb Galette Perfect for Spring

[Editor's Note: Though my grandmother has been gone for years, I still crave her rhubarb pie. The combination of tart-sweet filling and flaky crust was one of my favorites as a kid. I have never quite mastered the art of making a top pie crust, so this rhubarb galette is a perfect way for me to revisit a delicious memory while celebrate one of my favorite spring flavors. --Genie]   Read more >


In order to comment on, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.