Spinach, Asparagus, and Mushroom Galette
This rustic vegetarian tart is a delicious alternative to a meat course and pairs well with both red and white wine. Begin your meal with a charcuterie platter and serve this satisfying main course dish with a crunchy green salad. End with a luscious dessert. Pure bliss. The components can be prepped hours in advance and then assembled before baking. The tart reheats well, so it, too, can be prepared early in the day. Feel free to substitute vegetables, remembering that each must be treated as its own ingredient. See Just Cook with Sally, page 242, for detailed instructions on pie crust.
Spinach, Asparagus, and Mushroom Galette
Serves 6 as a main course, 10 as a starter
Prep Time: 1 hour
Cook time: 35 minutes
CRUST
Prepare 3 to 24 hours in advance
1½ cup (375 milliliters) all-purpose flour
¼ cup (60 milliliters) corn flour
¼ cup (60 milliliters) whole wheat flour
1 teaspoon (60 milliliters) each of salt and dried thyme
1/3 cup (80 milliliters) each of Crisco and cold butter, cut into small cubes
1/3 cup (80 milliliters) cold water, or as needed
Directions
Sift flours, salt, and thyme in a medium-sized bowl. Cut in Crisco and butter with a pastry cutter or two forks until it resembles coarse pebbles. Add water, only as needed, for the dough to come together in a ball. Use your palm to smear the dough in the bowl to incorporate the butter.
Tear off a sheet of parchment paper and place dough on one half of it. Cover with the other half of paper and use your palm to flatten dough into a circle. Fold over edges of paper and place in a plastic bag to seal. Refrigerate for 3 to 24 hours.
FILLING
16 medium-thick fresh asparagus stalks, trimmed
1 tablespoon (15 milliliters) unsalted butter
8 ounces (225 grams) fresh mushrooms, stemmed and diced medium
1 lb. (500 grams) frozen spinach
¾ cup (185 milliliters) high-quality ricotta cheese
1 egg
1/8 teaspoon (.63 milliliters) ground nutmeg
½ cup (120 milliliters) Parmesan cheese, finely grated and divided
8 ounces (225 grams) Mozzarella cheese, grated and divided
salt and pepper
Assemblage
Can be prepared and baked up to 4 hours in advance and stored at room temperature. Reheat for 20 minutes at 350° F (176° C)
Preheat oven to 350° F (176° C). Melt butter in a skillet large enough to hold the mushrooms. Add mushrooms, a sprinkle of salt, and a few grinds of fresh pepper. Sauté over medium heat until mushrooms release their liquid. Use a slotted spoon to remove mushrooms to a bowl to cool. Set aside.
Bring two pots of water to a boil. Add salt to each. Blanch the trimmed asparagus in one pot for 10 seconds after the water returns to a boil. You want them crunchy. Rinse under cold water to stop the cooking. Drain in a colander, then wrap asparagus in paper towels to dry. Set aside.
Add spinach to the other pot. Return to a boil and cook until spinach has completely thawed. Drain in a colander under cold water. When cool, squeeze handfuls of spinach to remove as much moisture as possible. Place spinach in a bowl. Add ricotta, egg, nutmeg, 2 tablespoons (30 milliliters) Parmesan, and 1/3 cup (80 milliliters) grated mozzarella to spinach. Add pinches of salt and fresh ground pepper. Use a fork to blend. Set aside.
Line a 13-inch (33-centimeters) pizza pan with a sheet of parchment paper. Pull two sheets of waxed paper, 18 inches (46 centimeters) in length. Roll crust between the waxed paper to a diameter of 14 inches (35.5 centimeters). Peel off the top layer of waxed paper, lay back on top, and flip crust over. Peel off bottom paper, then flip crust into the center of the parchment paper on the pizza pan. Remove top paper.
Chop asparagus into 1-inch (2.75-centimeters) pieces. Spread spinach over crust, leaving a 2-inch (5-centimeters) border. Sprinkle a third of both kinds of cheese over spinach. Distribute asparagus over cheese and spinach and top with another third of the cheese. Finish with mushrooms topped with the last of the Parmesan, then the mozzarella. Use your fingers to carefully lift the edges of the crust and fold them toward the center, encasing the filling and forming a nice tart. Compact the filling and edges to make it tidy.
Place galette in center of oven and bake until nicely brown and cheese bubbling, about 35 minutes. Remove from oven and let rest 5 minutes before slicing it into wedges and plating.