Thursday, November 21, 2013

Spinach and Feta Galette

 A galette is a rustic tart, made with a flaky free form crust.  This galette is filled with feta, ricotta, spinach and a little parmesan cheese.  The crust is rich with butter, giving it a crunchy crispness.  This is one of my all time favorite pies, reminiscent of the Greek pastry, Spanakopita.  


1 1/2 cup all purpose flour
1/2 teaspoon salt
9 tablespoons cold unsalted butter, cut into 1/2 inch bits
6-7 tablespoons of ice water
5 oz. feta cheese, crumbled
5 oz. whole milk ricotta cheese
1/4 cup sour cream
1/4 cup grated parmesan cheese
1 bunch scallions, whites and greens, thinly sliced
1 tablespoon olive oil
5 oz. spinach, steamed, drained and run under cold water.  Squeeze dry, and chop well.
salt and freshly ground black pepper 

For the crust..
1.  Combine flour and 1/2 teaspoon salt in a medium bowl.  Add butter and cut into flour until you have a course crumb with pea sized butter bits.  Add 4 tablespoons of the ice water and mix together with a fork adding more water one tablespoon at a time until dough starts to come together.  Form into a ball and flatten slightly.  Roll the dough out onto a lightly floured work surface into a 14 inch circle.  Place on a large parchment lined sheet pan and place in the refrigerator.

2.  To make the filling, in a small skillet on medium heat, add olive oil and sliced green onion and saute until soft 4-5 minutes..  Remove from heat and allow to cool.

3.  Combine in a medium bowl, the ricotta, crumbled feta and grated parmesan cheese.  Add the chopped spinach, sauteed green onions and sour cream.  Season with black pepper and salt to taste.  Mix well.

4.  Preheat the oven to 375°F  Remove the pastry from the refrigerator.  Spread the cheese filling over the crust, leaving a 2 1/2 inch boarder around the edge uncovered.  Fold the uncovered edge over the filling, pleating to make it fit.  There will be an open hole in the center revealing the filling. 

Bake the galette on the oven for 40 to 45 minutes, until golden brown.  Let cool for 5 minutes then slide the galette off the pan onto a serving plate.  Serve warm or at room temperature.  Enjoy!


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