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.  

 Ingredients 

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!

 

Tomato and Eggplant Galette

Tomatoes and Eggplant, two late summer vegetables fresh from the garden, on top of  melty, stringy, Mozzarella and Parmesan cheese, all wrapped up in a light and flaky crust.  Simple and delicious!

Ingredients

For the crust...

1 1/2 cups all purpose flour

1/2 teaspoon salt

9 tablespoons unsalted butter, cut into small pieces

4-6 tablespoons ice water

For the filling... 

Extra virgin olive oil

1 medium eggplant, cut into 1/8-inch rounds

2 large tomatoes, cut into 1/8-inch rounds

1 1/2 cups grated mozzarella cheese

1/2 cup plus 2 tablespoons grated parmesan cheese

1 tablespoon slivered fresh basil leaves

salt and black pepper

1 beaten egg

Preheat oven to 375° F  Serves 4-6

1.  For the crust, mix together in a large bowl, the flour and salt.  Add the cold butter and cut in the butter with a pastry cutter, until flour resembles course crumbs.  Drizzle 4 tablespoons of cold water over the flour mixture and stir with a wooden spoon until mixture starts to form a ball.  If the dough looks to dry, add water 1 tablespoon at a time until dough comes together in a ball.  Wrap the dough in plastic wrap and refrigerate for 30 minutes.  

   

2.  On a floured table, roll out the dough into a 14 inch circle.  Transfer the dough on to a piece of parchment paper and place on a baking sheet.

 

3.  Drizzle the dough with extra virgin olive oil, then sprinkle the mozzarella and the 1/2 cup of parmesan cheese on top, leaving about a 2 inch boarder.

4.  Overlap the tomatoes and eggplant rounds in a fan on top of the cheese.  Scatter the basil over the top of the veggies.  Add a little salt and fresh ground pepper, then drizzle a little extra virgin olive oil over the top.  Fold the edge of the dough up over the filling.  Brush the surface of the crust with the beaten egg.  Sprinkle the 2 tablespoons of parmesan over the entire Galette.

5.  Bake in the preheated oven for 40 minutes or until golden brown and the veggies are tender.  Serve warm, or at room temperature.  Enjoy!

 

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