Already Spaghetti Galette with Mushrooms and Leeks
Already Spaghetti Galette with Mushrooms and Leeks

This dish is the perfect addition to any holiday table. The delicious homemade sage crust is sure to impress!

Already Spaghetti Galette with Mushrooms and Leeks

SERVES: 8 (side)  PREP TIME: 1 hr. 25 min.   COOK TIME: 45 min.



2 ½ cups all-purpose flour

2 sticks cold unsalted butter – cut into ½” cubes

1 tsp dried crushed sage

1 tsp fine sea salt

8-12 tbsp ice cold water

1 egg – lightly beaten


2 Already Spaghetti rings – shredded and squeezed to remove excess moisture

½ teaspoon dried thyme

½ teaspoon dried parsley

2 garlic cloves – minced

1 ½ cups leeks – cleaned & sliced

2 – 4 tbsp olive oil

1 cup mushrooms – chopped (any variety works: Button, Baby Bella, Oyster, Slippery Jack, etc.)

¼ cup Parmesan – shredded

Kosher salt to taste

Pepper to taste


1. Prepare the dough by pulsing the flour, butter, sage and salt in a food processor until it resembles a coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball, being careful as to not overwork the dough. Gently press dough into 5” thick disk, wrap in plastic wrap and chill in the refrigerator for 1 hour. (You can leave the dough in the fridge overnight too.)

2. Preheat the oven to 375°F.

3. In a large bowl, toss shredded Already Spaghetti with the salt, thyme, parsley, garlic and 1-2 tablespoons of olive oil.

4. Heat 1-2 tablespoons of olive oil in a medium size skillet over medium-high heat. Add the leeks and cook for about 4-5 minutes. Add mushrooms stirring occasionally until leeks and mushrooms are tender and lightly caramelized, about 4-5 minutes. Remove from the heat and set aside.

5. Roll out your dough into a 13” round on a lightly floured surface. Transfer the dough to a baking sheet.

6. Toss the squash in a bowl with the leeks, mushrooms and Parmesan cheese.

7. Layer the squash mixture onto the rolled-out dough, leaving a 2“ border. Fold the pastry edge up and over part of the veggies to create a 1 ½” border, pleating dough as necessary. Brush the dough with the beaten egg and bake in the oven until the crust is fully cooked and golden brown, about 35-45 minutes. Remove from the oven and let the galette cool slightly before slicing and serving.

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