Creamy Spinach Galette
Makes 1 (10-inch) galette
  • 2 tablespoons (28 grams) unsalted butter
  • 3 cloves garlic (9 grams), minced
  • 4 cups (135 grams) roughly chopped fresh baby spinach
  • ½ cup (120 grams) heavy whipping cream
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • Cheesy Crust (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  • Garnish: crushed red pepper, freshly grated Gouda
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large skillet, melt butter over medium heat. Add garlic, and cook until fragrant, about 30 seconds. Add spinach in batches, and cook, stirring frequently, until almost wilted, about 2 minutes. Stir in cream, flour, and salt, and cook until slightly thickened, about 2 minutes. Remove from heat and let cool completely.
  3. On a lightly floured surface, roll Cheesy Piecrust into a 12-inch circle (about ¼ inch thick). Trim ¼ inch off edges, if desired. Transfer to prepared pan. Using a fork, pierce dough in ½-inch intervals. Spoon spinach mixture onto center of dough, and spread into an even layer, leaving a 1-inch border around edges. Fold edges over spinach mixture in 2-inch sections, overlapping, and pinch to seal any gaps. Using a pastry brush, brush edges with egg.
  4. Bake until dry and slightly golden on edges, 12 to 15 minutes. Rotate pan, and reduce oven temperature to 350°F (180°C). Bake until crust is golden, 5 to 8 minutes more. Let cool on pan for 5 minutes. Garnish with red pepper and cheese, if desired. Serve immediately.
Recipe by Bake from Scratch at