Spinach and Mushroom Galette

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until pea-sized pieces form. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Sauté the vegetables
   Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add mushrooms and cook until they release their moisture and begin to brown, about 8 minutes. Add garlic and cook for 1 minute more. Season with salt and pepper.
3. Prepare the spinach filling
   Add chopped spinach to the skillet in batches, allowing it to wilt before adding more. Cook until all spinach is wilted and most of the moisture has evaporated, about 5 minutes. Stir in fresh thyme leaves. Remove from heat and let cool completely.
4. Assemble the galette
   Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a 14-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet. Spread the cooled vegetable mixture over the dough, leaving a 2-inch border. Sprinkle crumbled goat cheese and Parmesan over the vegetables.
5. Fold and crimp the edges
   Fold the border of the dough over the filling, pleating as you go to create a rustic edge. Brush the dough with beaten egg wash to achieve a golden crust when baked.
6. Bake the galette
   Bake in the preheated oven for 40-45 minutes, until the crust is golden brown and the filling is bubbling. If the crust is browning too quickly, tent with foil. Remove from oven and let cool for 10 minutes before slicing.