Spinach-Mushroom-Galette with a Chickpea-Crust

Hey there :)

You know what? Sometimes I am a little angry at pizza. Okay, I have to admit it is tasty and cheesy. You can totally add whatever you like and mot whatever you don’t. It really is a nice food, easy-peasy and crowd-pleasing. But then again, that is just the problem. Because almost every other food loses to pizza. Especially if it somewhat close to it. Everyone is having pizza like once a month, or even more often. And no one tries some nice savory tarts. But they are good, too! Forget about pizza for a while, have a tart! With a flaky crust and nice satisfying filling. Just once in a while so the tart knows its not forgotten. And guess what, call it at galette and you don’t even have to worry about a proper round form. Just roll it out free-style.

Galletes rock! Here’s the thing.

Recipe

prep time: about 20-30 minutes + chilling time + baking time +++ yields one tart

Ingredients

for the crust:

• 1½ Cup / 170g Chickpea flour
• 8 Tbsp. / 115g cold coconut oil
• 3 Tbsp. ice-cold water
• pinch of salt and pepper (maybe about ¼ to ½ tsp each)

for the topping:

• about 4 Cups / 120g spinach
• 3 Cups / 215g cut mushrooms
• 2 medium tomatoes
• ½ big red onion
• 1 Tsp. sugar
• salt, pepper, thyme to taste

Instructions

About one hour before starting fill a glas or bowl with water and place into the freezer so it’s very cold when starting to prepare the dough.

Start with the dough: In a bowl mix the flour salt and pepper. Then add the cold coconut oil in small pieces. Working fast, use your hands to incorporate the oil into the flour until it has a coarse, crumbly texture. Take out the prepared water. Then add 3 Tbsp. of the ice-cold water to the dough and mix again. Do not overmix, but the dough should be quite smooth now, with some parts of coconut oil that are not completely incorporated. Form the dough in ball and loosely wrap in foil. Press down into a disk. Put in the fridge for at least one hour. When working with the dough it has to be cold.

While the dough cools in the fridge start preparing the filling. In a frying pan add some oil. Cut the onions and add to pan together with a tsp. of sugar. Sauté over medium-high heat, about 2 minutes.

Meanwhile if not done yet cut the mushrooms. Add the cut mushroom to the pan and fry for another 5 minutes, adding some salt, pepper and thyme to taste.

Meanwhile wash the spinach thoroughly. Cut coarsely and add to the pan. Fry for another 2-3 minutes, until the spinach is weltered.

There should be some liquid in the mass that we do not want so add the filling in a sieve and let the excess water run off.

When the dough is chilled enough take out of the fridge and put on slightly floured surface. Again, the dough has to be very cool!

With a rolling pin roll out the dough to thickness of about 0,5 cm.

Put the filling in the middle and leave some space around the edges, about 4-5cm. Wash and cut the tomatoes into rounds and add in top.

Fold the edges up around the filling.

Bake at 180°C for about 35-40 minutes until the crust is crispy.

Enjoy still warm :)