Low-carb spinach mushroom galette
- 1½ cups (6 oz.) 350 ml (170 g) grated mozzarella cheese
- 1 tbsp 1 tbsp butter
- ½ cup (2 oz.) 120 ml (55 g) fine almond flour
- ¼ cup (¾ oz.) 60 ml (25 g)
- 1 tsp 1 tsp baking powder
- ½ tsp ½ tsp garlic powder
- ¼ tsp ¼ tsp salt
- 1 1 large egglarge eggs
- 3 oz. (6 tbsp) 85 g (90 ml) cream cheese, softened
- 1 1 garlic clove, finely mincedgarlic cloves, finely minced
- salt and pepper
- 8 oz. 230 g frozen spinach, thawed and drained
- 2 oz. 55 g mushrooms, sliced
- ½ cup (2 oz.) 120 ml (55 g) grated mozzarella cheese
- ¼ cup (2⁄3 oz.) 60 ml (20 g) shredded Parmesan cheese
- 1 1 large egg yolk, lightly beatenlarge egg yolks, lightly beaten
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone liner. Lightly grease the liner.
- In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together. Remove from heat and add almond flour, coconut flour, baking powder, garlic powder and salt.
- Add the egg and stir everything together until a cohesive dough forms. Use a rubber spatula to really knead it up against the sides of the pan. It may still contain some streaks of cheese.
- Transfer to the prepared pan and knead a few more times until uniform. If your dough is very sticky, work in another tablespoon or two of almond flour. Cover the dough with another piece of parchment and roll out to a 12-inch (30 cm) circle.
- Spread the dough with the softened cream cheese, leaving a 2-inch (5 cm) border around the outside. Sprinkle with the garlic and salt and pepper.
- Squeeze as much moisture as possible from the spinach and layer over the cream cheese, then add a layer of mushrooms. Sprinkle with the grated cheeses.
- Fold the edges of the crust over the filling and brush with the beaten egg yolk. Bake the galette for 25 to 30 minutes, until the crust is golden brown and the cheese is melted.
- Remove and let cool 10 minutes before serving.
Carolyn's tips and tricks
Because the cheese creates a flexible dough that stretches like pizza dough, it’s useful for so many other things. Consider it for stromboli, calzones and even sweet pastries. It can be rolled out thinly and used for crackers or even pie crusts.
I modified the basic Fathead dough, which is just simply grated cheese, cream cheese, almond flour, and an egg, to be a little sturdier. A combination of almond flour and coconut flour means it holds up better and doesn’t spread as much during baking. A little baking powder gives it a bit more of a rise, and some garlic powder gives it a great savory flavor.
A galette is tart or a pie that isn’t baked in a pan, but formed by hand with the crust folded partway over the fillings. Fathead dough makes a perfect galette crust because of its flexibility. This savory galette is filled with mushrooms, spinach, and cheese and makes a nice alternative to meat based keto recipes. It can be the whole meal or served as a side dish or appetizer. It’s best eaten warm but you can make it ahead of time and re-heat it gently in a warm oven.