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Freeflourish
Gluten-Free Savory Mushroom and Spinach Galette
By Freeflourish Editorial TeamPublished Apr 8, 2026 | Updated Jun 30, 2026
French-inspired
50 mins
glutenfreedairyfreeoptionsfamilyfriendlyappetizersidedishmaincoursebakingeasycomfortfoodfreezableholidayclassicseasonalquickrecipes
Gluten-Free Savory Mushroom and Spinach Galette with measured ingredients, 50-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
20 min
Cook
30 min
Total
50 min
Servings
6
Difficulty
easy
Cuisine
French-inspired
Ingredients
Servings
6
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) cold vegan butter or cold dairy-free margarine, cut into cubes
- 4-5 tablespoons ice water
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces cremini or button mushrooms, sliced
- 5 cups fresh spinach leaves, roughly chopped
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tablespoon gluten-free soy sauce or tamari
- 1/2 cup dairy-free cream cheese or firm dairy-free alternative, softened
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon almond milk or other plant milk (for brushing galette crust)
Instructions
-
Make the galette dough: In a large bowl, whisk together gluten-free flour, salt, and baking powder.
-
Add the cold vegan butter cubes to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
-
Add ice water one tablespoon at a time, mixing gently just until the dough starts to come together. Avoid overworking. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
-
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
-
Add minced garlic and stir for 1 minute until fragrant.
-
Add sliced mushrooms and cook, stirring occasionally, until mushrooms release moisture and it evaporates, about 8 minutes. Stir in dried thyme.
-
Add chopped spinach and cook until wilted, about 2-3 minutes. Season with gluten-free soy sauce, salt, and pepper. Remove from heat and let cool slightly.
-
In a medium bowl, combine the softened dairy-free cream cheese and nutritional yeast until smooth. Fold in the mushroom-spinach mixture until combined.
-
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
Roll out the dough between two pieces of parchment paper into a roughly 12-inch circle.
-
Transfer rolled dough onto the prepared baking sheet. Spread the filling evenly over the dough, leaving a 2-inch border all around.
-
Fold the edges of the dough over the filling, pleating gently to form a rustic edge galette.
-
Brush the dough edges with almond milk or preferred plant milk.
-
Bake for 28-30 minutes, until the crust is golden brown and cooked through.
-
Remove from oven and let cool for 10 minutes before slicing.
-
Garnish with chopped fresh parsley and serve warm or at room temperature.
-
To freeze: Wrap cooled galette tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in a 350 degrees F (175 degrees C) oven for 20-25 minutes before serving.
Frequently Asked Questions
- Can I make the dough ahead?
- Yes. Refrigerate the wrapped galette dough for up to 24 hours before rolling, or freeze it for up to 1 month and thaw it overnight in the refrigerator.
- How do I keep the filling from making the crust soggy?
- Cook the mushrooms until their liquid evaporates, let the filling cool slightly, and leave a border around the dough so the folded edge can bake through.
- Can I use regular dairy ingredients?
- Yes, if dairy is safe for your table. Use regular butter, cream cheese, and milk in the same amounts while keeping the flour blend and tamari gluten-free.
Storage and Reheating
Store cooled galette slices in an airtight container in the refrigerator for up to 3 days.
Freeze the cooled galette tightly wrapped for up to 2 months. Reheat refrigerated or thawed slices on a parchment-lined baking sheet in a 350°F oven until warm and the crust is lightly crisp.
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