SPINACH AND MUSHROOM GALETTE WITH EVERYTHING CRUST
A galette is a freeform tart that can be topped with savory or sweet filling. This veg-centere` pie from Parade chef Jon Ashton works as a side dish or vegetarian entree.
Adjust oven rack to lower-middle position. Preheat oven to 375°F.
In a large skillet over medium, melt 1 Tbsp butter. Add 1 leek, white and light green parts only, sliced ½ inch thick; 2 tsp minced fresh thyme; and kosher salt and freshly ground black pepper to taste. Cover and cook, stirring occasionally, 3–5 minutes or until leek is tender and just beginning to brown. Scrape into a large bowl.
Return pan to medium-high; melt 1 Tbsp butter. Add 1 lb cremini (baby bella) mushrooms, thinly sliced, and a pinch of salt. Saute 5–7 minutes or until mushrooms have released their liquid and are golden brown. Add to bowl with leeks. Stir in 1 (5.2-oz) pkg Boursin cheese until melted. Stir in 2 (10-oz) pkgs frozen spinach, thawed and squeezed dry, and 1 Tbsp whole-grain mustard. Season with salt and pepper to taste.
Unroll ½ (14.1- to 22-oz) pkg refrigerated rolled pie crust (or frozen, thawed) on a baking sheet lined with parchment paper. If desired, stretch into an oblong shape. Sprinkle 1 cup shredded Gruyere or Emmentaler cheese over crust, leaving a 1¼-inch border. Top cheese with spinach mixture. Fol` e`ges of crust over filling, overlapping slightly, leaving center of filling expose`, pleating e`ges as you go. Brush crust with 1 large egg, lightly beaten. Sprinkle crust with 1–2 Tbsp everything seasoning. Bake 30–35 minutes or until crust is golden brown. If desired, sprinkle with minced chives an`/or finely grated Parmesan cheese. Let stand 5 minutes before slicing. Serve warm or at room temperature. Serves 6.