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The pastry crust:
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1.
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Put the butter in the freezer 15-45 minutes before you begin the dough.
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2.
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Put the flour and salt into your food processor and pulse to combine.
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Cut up the butter into chunks and add to the flour.
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Process on high until the mixture resembles coarse meal.
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(If you dont have a food processor you can use two butter knives or a pastry blender to cut in the butter).
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3.
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Combine the sour cream, fresh lemon juice and ice water in a small bowl.
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Pour half of this mixture into the flour and butter mixture and pulse quickly.
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Then slowly add the rest of the liquid in small batches (you may have some left over), until the dough is formed.
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It will be sticky, and dont process it too much!
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Take it out, form into a ball and wrap in plastic wrap.
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Store in the fridge for one hour (or as long as it takes to prepare your filling).
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The filling:
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1.
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Slice your onion into thin half rounds and slowly caramelize over low-medium heat with the butter and olive oil and a bit of salt.
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This will take about 20 minutes, and they will be very soft and brown at the end.
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Once they are done, put them aside in a large mixing bowl.
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2.
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Using the same pan (I use my large saute pan), add a little bit more olive oil and lightly brown the chopped garlic.
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Once it is fragrant, add the mushrooms and the white wine.
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Allow these to cook for 5-7 minutes, until the mushrooms are soft.
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3.
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Add chopped chives, thyme and chard.
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Cook for another 3 minutes or so, until the chard is bright green and soft.
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(I always sneak a bite of the chard here, yum!)
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4.
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Add the mushrooms and chard to the mixing bowl with the onions.
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Toss about half of the spinach on top and stir to combine (the spinach will wilt a bit from the heat).
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Add the parmesan cheese and stir it in well.
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Then add the rest of the spinach and mix well.
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Add salt and pepper to taste.
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Assembly:
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1.
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Preheat the oven to 400 degrees.
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2.
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Roll out the dough onto a lightly floured board into a shape thats roughly circular.
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(The good thing about galettes- you dont have to be perfect!)
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3.
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Place the rolled out dough on an ungreased cookie sheet.
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Scoop the filling into the middle of the dough.
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Fold the edges up, working your way around the pastry and pleating the edges as you go (the middle will be open).
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4.
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Bake for 40 minutes, until the crust is a beautiful golden brown.
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Serve warm.
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Optional: You can add some meat by frying up some bacon and cutting it into small chunks.
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Add to the filling before the spinach.
