Issue link: http://www.e-digitaleditions.com/i/932507
58 | SignatureMT SPINACH MUSHROOM ARTICHOKE GALETTE INGREDIENTS Crust: • 1 1⁄4 cups all purpose flour • 3⁄4 teaspoon salt • 1 stick (1/2 cup) very cold unsalted butter; cubed and immediately added • 1⁄4 cup cold water + more if needed • 1 egg ; slightly beaten (for egg wash) Galette: • ¼ cup sour cream • ½ garlic clove, finely grated • ½ teaspoon finely grated lemon zest • salt and pepper • ½ to 1 cup fresh baby spinach • 2 to 3 baby bella mushrooms, sliced • 5 pieces artichoke hearts • ¼ cup shredded mozzarella cheese • ¼ cup fresh parmesan cheese DIRECTIONS For the crust: 1. Using your food processor, combine flour, salt and very cold butter and process for about 5 seconds. Sprinkle the cold water over the flour mixture and pulse until the pastry just begins to come together, about 10 seconds; you should see small pieces of butter in it. Add more water if needed. 2. Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything and roll out to a 12- inch circle. Transfer the dough to a prepared, parchment lined baking sheet and refrigerate about 20 minutes if you have time. (You can also roll out the dough and use it right away if needed). For galette: 1. Preheat your oven to 350 degrees. Remove dough from refrigerator and brush on sour cream in the center of dough, leaving at least a two inch border all around. Sprinkle on garlic, lemon zest and season with salt and pepper. 2. Layer the spinach evenly over the top, as well as the mushrooms and artichoke hearts. Sprinkle on shredded mozzarella and parmesan cheese. Gently fold over the pastry border, overlapping the edges as much as possible and gently press the folds together. 3. Brush the folded edges of the crust with beaten egg yolk and bake for 30 to 40 minutes, or until crust is a golden brown. Cool for 20 minutes before slicing. Garnish with remaining parmesan cheese and enjoy!