Smoked Paprika Lentil & Mushroom Galette with Rosemary-Garlic Crust

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 cups all-purpose flour, 1 tablespoon finely chopped fresh rosemary, 1 teaspoon garlic powder, and 1/2 teaspoon salt.

2. 2

   Cut 1/2 cup cold unsalted butter into small cubes and cut it into the flour mixture until crumbly, then gradually add 1/2 cup ice water until a dough forms, then wrap it and chill for 30 minutes.

3. 3

   Rinse 1 cup brown or green lentils, then combine them with 3 cups vegetable broth in a saucepan and simmer for 20-25 minutes until tender, then drain any excess liquid.

4. 4

   Heat 2 tablespoons olive oil in a large skillet over medium heat, then add 1 medium finely diced yellow onion and cook for 5 minutes until softened.

5. 5

   Add 8 ounces sliced cremini mushrooms to the skillet with the onion, cooking for 7-10 minutes until they release their liquid and brown, then stir in 1 teaspoon smoked paprika and 1/2 teaspoon ground cumin.

6. 6

   Stir the cooked lentils into the mushroom mixture, then add 4 cups roughly chopped fresh spinach and cook until wilted, seasoning with salt and black pepper to taste.

7. 7

   Roll out the chilled dough into a 12-inch circle on a lightly floured surface, transfer it to a baking sheet lined with parchment paper, and spread the lentil and mushroom filling over the dough, leaving a 2-inch border.

8. 8

   Fold the edges of the dough over the filling, then sprinkle 1/2 cup crumbled feta cheese and 2 tablespoons chopped fresh parsley over the exposed filling, and bake at 375°F (190°C) for 35-40 minutes until the crust is golden brown.