Mushroom Spinach Galette

About

For a filling and nutritious lunch, this Spinach and Mushroom Galette is simple to put together and great for sharing! Each slice is filled with tender spinach and mushrooms, fresh basil, and gobs of goat cheese! This recipe requires Carb Manager Fathead Dough, so please have this prepared before you begin.

Ingredients

2 servings low carb fathead dough
½ ounce spinach
1 ¾ ounce mushrooms
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
6 leaf basil, fresh
1 ounce goat cheese
2 teaspoon olive oil
½ tablespoon butter, salted

Instructions

Start by rolling out the prepared Fathead dough. It needs to be cold for easy handling. Place it between two pieces of parchment or wax paper, and use a rolling pin to flatten it into a disk. It should only be 2-3 millimeters thick and 8-10 inches in diameter. Then, move the dough to a sheet tray lined with parchment paper.
Assemble the galette by arranging the spinach in the center of the dough, leaving about 2 inches of space around the edges. Slice and arrange the mushrooms over the spinach. Sprinkle all the seasonings over the center of the galette, and drizzle the olive oil across it.
Finally, crumble the goat cheese on top of the ingredients. Then, pull the edges of the dough towards the center. Let the folds gently overlap each other. If any holes appear, simply push the dough back together with your fingers.
Place the galette in a freezer. Freeze the galette for about 20 minutes or until the dough becomes hard. Meanwhile, preheat an oven to 375 degrees.
Once the galette is ready, melt the butter and brush it over the exposed edges of the dough. Bake the galetter for 30 minutes, or until the dough turns golden and the goat cheese is softly baked.
Let the galette cool slight, then slice it into 4 slices for eating! Enjoy!