Savory galettes are perfect for adding rustic elegance to Easter gatherings. These flaky pastries showcase a variety of delicious fillings, such as Spinach and Feta, Roasted Vegetable and Goat Cheese, and Asparagus and Parmesan. Other delightful options include Mushroom and Thyme, Caramelized Onion and Gruyère, and Eggplant and Mozzarella. Additionally, Ham and Swiss, Mediterranean Chicken, and a Beet and Blue Cheese variant provide a rich tapestry of flavors. Explore these recipes for the ultimate festive dining experience.
Spinach and Feta Galette
A Spinach and Feta Galette is a delightful savory pastry that combines the earthy flavors of spinach with the rich taste of feta cheese, all wrapped in a flaky crust. This rustic dish is perfect for a spring gathering or an elegant brunch, appealing to both vegetarians and those looking for a lighter option.
The preparation time is approximately 20 minutes, with an additional 45 minutes for baking, making it a fantastic choice for both novice and experienced cooks.
Ingredients:
- 1 pre-made pie crust (store-bought or homemade)
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh dill or parsley, chopped (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the wilted spinach, feta cheese, ricotta cheese, Parmesan cheese, salt, pepper, and chopped dill or parsley (if using). Mix until well combined.
- Roll out the pie crust on a lightly floured surface into a rough circle about 12 inches in diameter.
- Transfer the rolled crust to the prepared baking sheet. Spoon the spinach mixture onto the center of the crust, leaving about a 2-inch border around the edges.
- Carefully fold the edges of the crust over the filling, pleating as you go to create a rustic border.
- Brush the crust with the beaten egg to give it a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow to cool slightly before slicing and serving.
Variations and Tips:
- Add protein: For a heartier dish, consider adding cooked chicken or sautéed mushrooms to the filling.
- Herbs: Experiment with different herbs like basil or thyme for added flavor.
- Make ahead: You can prepare the filling a day in advance and store it in the fridge, then assemble and bake when ready to serve.
- Leftovers: The galette can be stored in an airtight container in the fridge for up to 3 days and can be enjoyed cold or reheated.
This Spinach and Feta Galette is not only a visual treat but also a healthy and satisfying option for any meal!
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Roasted Vegetable and Goat Cheese Galette
A roasted vegetable and goat cheese galette is a rustic, savory dish that combines a flaky pastry crust with a medley of seasonal vegetables and tangy goat cheese. This delightful dish is perfect for vegetarians or anyone looking to enjoy a light yet satisfying meal, making it an excellent addition to your Easter brunch or dinner table. The preparation time takes about 30 minutes, with an additional 30-40 minutes for roasting and baking.
Ingredients:
- 1 pre-made pie crust or galette dough
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 red bell pepper, diced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 4 ounces goat cheese, crumbled
- 1 egg, beaten (for egg wash)
- Fresh basil leaves, for garnish
Cooking Steps:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large bowl, combine the cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with olive oil, then season with salt, pepper, oregano, and garlic powder. Toss until the vegetables are evenly coated.
- Roast the Vegetables: Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove and let cool slightly.
- Roll Out the Dough: On a parchment-lined surface, roll out the pie crust or galette dough into a rough circle, about 12-14 inches in diameter. Transfer the dough onto the prepared baking sheet.
- Assemble the Galette: Layer the roasted vegetables in the center of the dough, leaving about a 2-inch border. Sprinkle the crumbled goat cheese over the vegetables.
- Fold the Dough: Carefully fold the edges of the dough over the vegetables, pleating as you go to create a rustic edge. Brush the crust with the beaten egg for a golden finish.
- Bake: Bake in the oven for 25-30 minutes, or until the crust is golden brown and flaky.
- Serve: Let the galette cool for a few minutes before slicing. Garnish with fresh basil leaves and serve warm or at room temperature.
Variations & Tips:
- Vegetable Substitutions: Feel free to substitute or add other seasonal vegetables like asparagus, mushrooms, or spinach.
- Herbs & Spices: Experiment with different herbs, such as thyme or rosemary, for added flavor.
- Cheese Alternatives: If you prefer, you can use feta or ricotta cheese instead of goat cheese for a different taste.
- Make Ahead: The galette can be assembled a few hours in advance and stored in the refrigerator until ready to bake.
- Serving Suggestions: Pair the galette with a simple green salad or a light vinaigrette for a complete meal.
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Mushroom and Thyme Galette
A Mushroom and Thyme Galette is a rustic, savory pastry that is both satisfying and elegant, making it a fantastic addition to any Easter brunch or spring gathering. This dish is perfect for vegetarians or anyone looking to explore a light yet hearty entrée.
With a preparation time of approximately 30 minutes and a total cooking time of around 45 minutes, this galette is manageable for both beginner and seasoned cooks alike.
Ingredients:
- 1 pre-made pie crust or homemade pastry dough
- 2 cups fresh mushrooms (such as cremini, shiitake, or button), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 egg (for egg wash)
- Fresh thyme sprigs, for garnish (optional)
Cooking Steps:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
4. Add the sliced mushrooms and thyme to the skillet, seasoning with salt and pepper. Cook until the mushrooms are tender and have released their moisture, about 8-10 minutes.
Remove from heat and let cool slightly.
5. In a bowl, combine the ricotta and Parmesan cheese. Season with a pinch of salt and pepper, and mix until well-combined.
6. Roll out the pie crust on a lightly floured surface into about a 12-inch round. Place it on a parchment-lined baking sheet.
7. Spread the ricotta mixture evenly over the crust, leaving a 2-inch border.
8. Spoon the mushroom mixture on top of the ricotta layer.
9. Fold the edges of the crust over the filling, creating pleats as you go. Leave the center exposed.
10. Beat the egg and brush it over the crust to give it a beautiful golden finish.
11. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and flaky.
12. Allow to cool for a few minutes, then garnish with fresh thyme sprigs if desired.
13. Slice and serve warm or at room temperature.
Variations, Tips:
- Feel free to add other vegetables like spinach, leeks, or bell peppers for added flavor and color.
- For a creamier texture, mix in a splash of heavy cream into the ricotta cheese.
- Substitute the Parmesan with another cheese, like goat cheese or feta, for a different flavor profile.
- Leftovers can be stored in the refrigerator and reheated in the oven for the best texture.
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Asparagus and Parmesan Galette
An Asparagus and Parmesan Galette is a delightful savory pastry that combines the freshness of asparagus with the rich flavor of Parmesan cheese, all encased in a flaky, buttery crust.
This dish is perfect for spring gatherings, brunches, or as a light dinner option, making it a wonderful choice for anyone who enjoys vibrant seasonal vegetables and rustic French-inspired cuisine.
With a preparation time of about 30 minutes plus an additional 30-40 minutes for baking, this galette is both simple and elegant, sure to impress your guests.
Ingredients:
- 1 store-bought pie crust (or homemade if preferred)
- 1 pound of fresh asparagus, trimmed
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
- 1 teaspoon lemon zest
- Optional: Fresh herbs (such as thyme or basil) for garnish
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Roll out the pie crust on a lightly floured surface to about a 12-inch circle and transfer it to a baking sheet lined with parchment paper.
- In a bowl, mix the ricotta cheese with half of the grated Parmesan, lemon zest, salt, and pepper until well combined.
- Spread the ricotta mixture evenly over the center of the pie crust, leaving about a 2-inch border around the edges.
- Arrange the trimmed asparagus spears on top of the ricotta, in a single layer, and sprinkle the remaining Parmesan over the asparagus.
- Fold the edges of the crust over the filling, pleating it as you go to create a rustic galette shape.
- Brush the exposed crust with the beaten egg to give it a golden finish, and drizzle olive oil over the asparagus.
- Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the asparagus is tender.
- Once baked, allow the galette to cool slightly before slicing. Garnish with fresh herbs if desired and serve warm or at room temperature.
Variations & Tips:
- For added flavor, you can mix in some sautéed garlic or shallots with the ricotta cheese.
- Incorporate other vegetables like cherry tomatoes or spinach for a colorful twist.
- Feel free to experiment with different cheeses such as feta or goat cheese for a unique taste.
- Serve with a side salad for a complete meal or as an appetizer to start your festivities.
- This galette can be made ahead of time and reheated in the oven for a quick serving option.
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Caramelized Onion and Gruyère Galette
This Caramelized Onion and Gruyère Galette is a delightful, rustic dish that combines the sweet, rich flavors of caramelized onions with the nutty, creamy taste of Gruyère cheese. Perfect for brunch gatherings, holiday dinners, or a special family meal, this galette caters to both vegetarians and cheese lovers alike.
The preparation time is approximately 30 minutes, with an additional baking time of 30–35 minutes, making it a manageable yet impressive dish to serve.
Ingredients:
- 1 pre-made pie crust (or homemade, if preferred)
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper, to taste
- 1 cup shredded Gruyère cheese
- 1 egg, beaten (for egg wash)
- Optional: fresh parsley for garnish
Cooking Instructions:
1. Caramelize the Onions: In a large skillet over medium heat, combine olive oil and butter. Add the sliced onions, sprinkling a pinch of salt over them.
Cook the onions gently, stirring occasionally, for about 20-25 minutes, until they are soft, golden, and caramelized. Add the thyme, salt, and pepper, mixing well. Remove from heat and let cool slightly.
2. Prepare the Galette: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the pie crust into a rough circle about 12 inches in diameter.
Carefully transfer it to a baking sheet lined with parchment paper.
3. Assemble: Spread the caramelized onion mixture evenly over the crust, leaving a 1–2 inch border around the edges.
Sprinkle the shredded Gruyère cheese over the onions.
4. Fold the Edges: Gently Fold the Edges of the crust over the filling, pleating as needed to create a rustic look.
Brush the exposed crust with the beaten egg for a golden finish.
5. Bake: Place the galette in the preheated oven and Bake for 30–35 minutes, or until the crust is golden brown and the cheese is bubbly.
6. Serve: Let the galette cool for a few minutes before slicing.
Garnish with fresh parsley if desired and serve warm or at room temperature.
Variations and Tips:
- For an extra flavor boost, add a tablespoon of balsamic vinegar to the onions during the last few minutes of cooking.
- You can substitute Gruyère with other cheeses, such as Fontina, Brie, or a sharp cheddar for a different taste.
- Add cooked bacon or ham for a meatier version.
- Consider using a mix of sweet and red onions for a more complex flavor profile.
- Serve with a simple green salad to balance the richness of the galette.
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Zucchini and Ricotta Galette
A zucchini and ricotta galette is a rustic, free-form pastry that highlights the fresh flavors of spring vegetables. This dish is ideal for anyone looking to celebrate Easter with a light yet satisfying meal or appetizer. It takes approximately 45 minutes to 1 hour to prepare, making it manageable for both experienced cooks and beginners alike.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3 to 4 tablespoons ice water
- 2 medium zucchini, thinly sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- 1 tablespoon olive oil
- 1 teaspoon thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- Additional fresh herbs for garnish (optional)
Cooking Steps:
- Make the Dough: In a mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Prepare the Filling: In another bowl, mix the ricotta cheese, Parmesan cheese, egg yolk, thyme, salt, and pepper until well combined. Taste and adjust seasoning if necessary.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Galette: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a baking sheet lined with parchment paper. Spread the ricotta mixture evenly over the dough, leaving a 2-inch border around the edges.
- Add the Zucchini: Arrange the sliced zucchini over the ricotta filling, overlapping the slices slightly. Drizzle with olive oil and sprinkle with additional salt and pepper.
- Fold the Edges: Carefully fold the edges of the dough over the filling, pleating it as you go to create a rustic look. Brush the edges with a little beaten egg or milk for a golden finish.
- Bake: Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the zucchini is tender.
- Garnish and Serve: Allow to cool for a few minutes before slicing. Garnish with fresh herbs if desired and serve warm or at room temperature.
Variations and Tips:
- Vegetable Variations: Feel free to add other vegetables like bell peppers, cherry tomatoes, or spinach for more variety.
- Herb Substitutes: Experiment with different herbs such as basil or oregano for a unique flavor profile.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Serving Suggestions: This galette pairs well with a light salad or can be served as part of a brunch spread.
- Make Ahead: You can prepare the dough and filling a day in advance, just assemble and bake when ready to serve.
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Tomato and Basil Galette
A Tomato and Basil Galette is a delightful and rustic tart that beautifully combines the rich flavors of ripe tomatoes with the aromatic freshness of basil. This savory dish is perfect for spring gatherings, Easter brunch, or as a light dinner option.
With a preparation time of about 20 minutes and a baking time of 30-35 minutes, this galette is a quick yet impressive addition to any meal.
Ingredients:
- 1 pre-made pie crust (or homemade if preferred)
- 3-4 medium ripe tomatoes, sliced
- 1 cup fresh basil leaves, torn
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Roll out the pie crust on a baking sheet lined with parchment paper if you are using a homemade crust, or place the pre-made crust directly on the sheet.
- In a bowl, mix the sliced tomatoes with olive oil, balsamic vinegar, salt, and pepper. Let them marinate for about 10 minutes.
- Sprinkle the mozzarella and Parmesan cheese evenly over the crust, leaving a 2-inch border around the edges.
- Arrange the marinated tomato slices on top of the cheese.
- Fold the edges of the crust over the tomatoes, pleating it as you go, to create a rustic border.
- Brush the crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the tomatoes are tender.
- Remove the galette from the oven and top it with fresh basil leaves before serving.
Variations and Tips:
- To enhance the flavor, add minced garlic or shallots to the cheese mix.
- For a Mediterranean twist, include olives or feta cheese.
- Experiment with different herbs such as oregano or thyme for added depth.
- This galette can be served warm or at room temperature, making it a versatile dish for different occasions.
- Serve with a fresh green salad for a complete meal.
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Sweet Potato and Sage Galette
A Sweet Potato and Sage Galette is a delightful savory pastry that combines the earthy sweetness of roasted sweet potatoes with the aromatic flavor of sage, nestled in a flaky crust. This dish is perfect for a cozy family dinner or as an impressive centerpiece for your Easter brunch. It serves about 6 people, and the preparation time is approximately 30 minutes, followed by 45 minutes of baking, making it a relatively quick yet sophisticated dish.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 4-5 tablespoons ice water
- 2 medium sweet potatoes, peeled and diced into small cubes
- 2 tablespoons olive oil
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
- Salt and pepper to taste
- 1 cup shredded cheese (such as Gruyère or feta)
- 1 egg (for egg wash)
- Optional: additional sage leaves for garnish
Cooking Steps:
- Make the Dough: In a large bowl, combine the flour and salt. Add chilled, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, chopped sage, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes or until tender, turning halfway through.
- Roll Out the Dough: On a floured surface, roll out the chilled dough into a rough circle, about 1/4 inch thick. Transfer it to a parchment-lined baking sheet.
- Assemble the Galette: Once sweet potatoes are roasted and slightly cooled, layer them in the center of the dough, leaving about 2 inches of space around the edges. Sprinkle shredded cheese on top of the sweet potatoes.
- Fold the Edges: Carefully fold the edges of the dough over the filling, creating pleats around the galette. Brush the exposed edges with a beaten egg to give it a golden finish.
- Bake: Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and crisp.
- Serve: Allow the galette to cool for a few minutes before slicing. Garnish with fresh sage leaves if desired.
Variations and Tips:
- For added flavor, consider incorporating caramelized onions or a sprinkle of nutmeg with the sweet potatoes.
- If you're looking for a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
- This galette pairs beautifully with a fresh green salad or a citrus vinaigrette to balance the sweetness of the potatoes.
- Leftovers can be stored in the fridge for a few days and reheated in the oven for best results.
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Broccoli and Cheddar Galette
A Broccoli and Cheddar Galette is a delightful savory pastry that combines the nutty flavors of roasted broccoli with the creamy richness of cheddar cheese, all wrapped in a flaky, buttery crust. This dish is perfect for a light lunch, a hearty brunch, or as a side for dinner, making it an ideal choice for gatherings during the Easter season or any special occasion.
With a preparation time of about 30 minutes and a baking time of 30-35 minutes, you'll have a delicious and impressive dish ready in just over an hour.
Ingredients:
- 1 pre-made pie crust (store-bought or homemade)
- 2 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup ricotta cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 egg (for egg wash)
- Sesame seeds or poppy seeds for garnish (optional)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, add olive oil and sauté the minced garlic for about 1 minute until fragrant.
- Add the broccoli florets to the skillet and sauté for about 5-6 minutes, until bright green and tender. Season with salt, pepper, and red pepper flakes (if using).
- In a mixing bowl, combine the sautéed broccoli, sharp cheddar cheese, and ricotta cheese until well mixed.
- On a baking sheet lined with parchment paper, roll out the pie crust into a rough circle, about 12 inches in diameter.
- Spoon the broccoli and cheese mixture into the center of the crust, leaving about a 2-inch border around the edges.
- Fold the edges of the crust over the filling, overlapping as needed and leaving the center exposed.
- Beat the egg in a small bowl and brush it over the crust to give it a nice golden finish.
- Sprinkle sesame seeds or poppy seeds on top for added texture (if desired).
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and crispy.
- Allow to cool for a few minutes before slicing and serving. Enjoy warm!
Variations and Tips:
- Feel free to add other vegetables like spinach, mushrooms, or bell peppers for added flavor and nutrition.
- You can replace cheddar with other cheeses such as Gruyère or mozzarella for different taste profiles.
- For a gluten-free option, use a gluten-free pie crust.
- This galette is great for meal prep and can be made ahead of time. Just reheat in the oven before serving.
- Serve with a simple mixed green salad for a complete meal.
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Leek and Fontina Galette
A leek and fontina galette is a rustic, savory pastry that showcases the sweet, mild flavor of leeks combined with the creamy richness of fontina cheese. This dish is perfect for spring gatherings or Easter brunch, as it embodies the freshness of the season while being hearty enough to satisfy.
The preparation time for this delightful galette is approximately 30 minutes, with an additional 45 minutes for baking.
Ingredients:
- 1 pre-made pie crust (store-bought or homemade)
- 2 tablespoons olive oil
- 3 medium leeks, cleaned and sliced
- 2 cloves garlic, minced
- 1 cup fontina cheese, grated
- 1/2 cup ricotta cheese
- 1 egg (for egg wash)
- Salt and pepper, to taste
- Fresh thyme leaves, for garnish
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and a pinch of salt. Sauté until the leeks are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Remove from heat and allow to cool slightly.
- On a lightly floured surface, roll out the pie crust into a 12-inch round. Transfer it to a baking sheet lined with parchment paper.
- In a bowl, mix the sautéed leeks with the grated fontina cheese and ricotta. Season with salt and pepper to taste.
- Spoon the leek and cheese mixture into the center of the rolled-out crust, leaving a 2-inch border. Fold the edges of the crust over the filling, pleating as necessary to create a rustic look.
- Beat the egg and brush it over the folded crust for a golden finish.
- Bake in the preheated oven for 35-40 minutes or until the crust is golden and the cheese is bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh thyme leaves before slicing and serving.
Variations and Tips:
- For added flavor, consider incorporating sautéed mushrooms or spinach into the leek mixture.
- You can substitute fontina cheese with other cheeses such as Gruyère or mozzarella if desired.
- Pair the galette with a simple mixed greens salad for a well-rounded meal.
- This dish can be served warm or at room temperature, making it versatile for any occasion.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
Chickpea and Spinach Galette
The Chickpea and Spinach Galette is a rustic, savory dish that brings together the earthy flavors of chickpeas and the vibrant freshness of spinach, all encased in a flaky, buttery crust. This delightful galette makes for a perfect brunch or light dinner option, ideal for vegetarians or anyone looking to enjoy a wholesome, plant-based meal.
With a preparation time of around 30 minutes and a cooking time of approximately 45 minutes, this dish can be assembled quickly, making it perfect for gatherings or weeknight meals.
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 pre-made pie crust or galette dough
- 1 egg, beaten (for egg wash)
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh herbs (such as parsley or dill, for garnish)
Cooking Steps
- Preheat Oven: Begin by preheating your oven to 400°F (200°C).
- Sauté the Vegetables: In a skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, cumin, and paprika and cook for an additional minute until fragrant.
- Add Spinach and Chickpeas: Stir in the chopped spinach, cooking until wilted. Then add the rinsed chickpeas, and season with salt and pepper to taste. Cook for another 3-4 minutes, allowing the flavors to meld. Remove from heat and let it cool slightly.
- Assemble the Galette: Roll out the pie crust or galette dough onto a baking sheet lined with parchment paper. Spoon the chickpea and spinach mixture into the center of the dough, leaving about a 2-inch border around the edges.
- Fold the Edges: Carefully fold the edges of the dough over the filling, pleating as you go. Brush the exposed crust with the beaten egg and sprinkle with Parmesan cheese if using.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Serve: Let the galette cool for a few minutes before slicing. Garnish with fresh herbs if desired and serve warm or at room temperature.
Variations and Tips
- Add other vegetables: Consider adding bell peppers, mushrooms, or zucchini to customize the filling based on what you have on hand.
- Herb Infusion: Enhance the flavor by adding fresh herbs like basil or thyme to the filling mixture.
- Dairy-Free Option: Omit the Parmesan cheese or use a dairy-free alternative to make this dish vegan.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for the best texture.
- Serving Suggestions: Pair this galette with a simple side salad for a more complete meal.
Enjoy your delectable Chickpea and Spinach Galette, a dish that's sure to please both plant-based eaters and hearty food lovers alike!
Eggplant and Mozzarella Galette
The Eggplant and Mozzarella Galette is a rustic, savory tart that's perfect for springtime gatherings or as a hearty vegetarian dish.
With its flaky crust and rich filling of roasted eggplant, creamy mozzarella, and fresh herbs, this galette is certain to impress. Ideal for both casual family meals and more festive occasions, it can be served warm or at room temperature. Preparation takes about 30 minutes, and the cooking time is around 35-40 minutes, making it a straightforward yet delightful dish to whip up.
Ingredients:
- 1 pre-made pie crust (or homemade, if preferred)
- 1 large eggplant, sliced into thin rounds
- 1 cup fresh mozzarella cheese, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh basil leaves for garnish
- 1 egg (for egg wash, optional)
Cooking Steps:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sliced eggplant with olive oil, salt, pepper, oregano, and garlic powder. Make sure that the eggplant is evenly coated.
3. Spread the seasoned eggplant on a baking sheet in a single layer and roast in the oven for about 20 minutes, or until tender and lightly browned.
Remove from the oven and allow to cool slightly.
4. While the eggplant is roasting, roll out the pie crust on a floured surface to a 12-inch circle. Carefully transfer it to a parchment-lined baking sheet.
5. Arrange the sliced mozzarella cheese in the center of the galette, leaving about a 2-inch border around the edges.
6. Layer the roasted eggplant slices on top of the mozzarella, overlapping slightly if desired.
7. Fold the edges of the pie crust over the filling, pleating it to create a rustic edge.
8. If using, beat the egg and brush the crust with the egg wash for a golden finish.
9. Bake the galette in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.
10. Once baked, allow to cool for a few minutes. Garnish with fresh basil leaves before slicing and serving.
Variations and Tips:
- For an extra kick, add a sprinkle of red pepper flakes to the eggplant mixture.
- You can substitute the mozzarella with goat cheese or feta for a different flavor profile.
- Experiment with other vegetables such as zucchini or bell peppers for variety.
- This galette can also be made ahead of time. Just assemble it and refrigerate before baking; add an extra 5-10 minutes to the cooking time if baking it chilled.
- Serve with a simple green salad or a side of marinara sauce for dipping to elevate the meal.
Ham and Swiss Galette
The Ham and Swiss Galette is a delightful savory pastry that combines the rich flavors of ham and melted Swiss cheese, all enveloped in a flaky, buttery crust.
Perfect for a cozy family brunch or an elegant Easter gathering, this dish can satisfy both casual diners and gourmet enthusiasts alike. With a preparation time of about 30 minutes and a baking time of 40 minutes, this galette is an excellent choice for those looking to serve an impressive meal without spending hours in the kitchen.
Ingredients:
- 1 sheet of store-bought pie crust (or homemade if preferred)
- 1 cup cooked ham, diced
- 1 cup Swiss cheese, shredded
- 1/2 cup fresh spinach, chopped (optional)
- 1/4 cup Dijon mustard
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Fresh herbs (such as thyme or chives) for garnish (optional)
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Pie Crust: Roll out the pie crust on a lightly floured surface to form a rough circle, about 12 inches in diameter. Transfer it to a baking sheet lined with parchment paper.
- Spread the Mustard: Evenly spread the Dijon mustard over the surface of the pie crust, leaving a 1 to 2-inch border around the edges.
- Layer the Filling: Scatter the diced ham and shredded Swiss cheese over the mustard layer. If using spinach, add it now. Season with a little salt and pepper.
- Fold the Crust: Gently fold the edges of the crust over the filling, pleating it as you go to create a rustic look. Leave the center of the galette exposed.
- Add Egg Wash: Brush the outer crust with the beaten egg to give it a beautiful golden color as it bakes.
- Bake: Place the galette in the preheated oven and bake for 30 to 40 minutes, or until the crust is golden and flaky.
- Cool and Garnish: Once baked, allow the galette to cool for a few minutes before garnishing with fresh herbs, if desired.
Variations and Tips:
- Vegetarian Option: Substitute the ham with sautéed mushrooms or roasted vegetables for a vegetarian-friendly version.
- Cheese Alternatives: Try mixing different cheeses such as Gruyère or cheddar for a different flavor profile.
- Add Spices: Incorporate spices like paprika or red pepper flakes for a hint of heat.
- Make Ahead: Prepare the filling a day in advance and assemble the galette just before baking for a quick meal.
- Serving Suggestion: Serve with a simple green salad and a vinaigrette to balance the richness of the cheese and ham.
Enjoy your delicious Ham and Swiss Galette as a fantastic addition to your Easter table!
Mediterranean Chicken Galette
The Mediterranean Chicken Galette is a delightful rustic dish that combines tender chicken with vibrant Mediterranean flavors, all wrapped in a flaky, buttery pastry. This savory galette is perfect for Easter gatherings, brunches, or a cozy weeknight dinner, offering a delicious option for those who enjoy bold flavors and a touch of elegance.
The preparation time for this dish is around 45 minutes, with an additional 30 minutes for baking.
Ingredients
- 1 sheet of store-bought or homemade pie crust
- 2 cups cooked chicken, shredded
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Cooking Steps
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the shredded chicken, cherry tomatoes, spinach, feta cheese, and olives. Drizzle olive oil over the mixture and sprinkle with oregano, garlic powder, salt, and pepper. Toss until evenly coated.
- Roll out the pie crust on a lightly floured surface to your desired thickness. Transfer the crust to a parchment-lined baking sheet.
- Spoon the chicken mixture into the center of the pie crust, leaving a 2-inch border around the edges.
- Fold the edges of the crust over the filling, pleating it as needed to create a rustic appearance.
- Brush the crust with the beaten egg to give it a golden shine.
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is heated through.
- Allow the galette to cool for a few minutes before slicing and serving.
Variations and Tips
- Protein Swap: Feel free to substitute the chicken with cooked turkey, shredded rotisserie chicken, or even chickpeas for a vegetarian option.
- Add herbs: Fresh herbs like basil or parsley can enhance the flavor profile; consider adding them to the filling for extra fragrance.
- Spice it up: To add some heat, consider sprinkling in a few red pepper flakes or adding sliced jalapeños to the filling.
- Serve with a dip: Accompany the galette with a yogurt-based tzatziki sauce or a rejuvenating cucumber salad for a complete meal.
Enjoy the Mediterranean Chicken Galette warm or at room temperature, making it a versatile dish for any occasion!
Beet and Blue Cheese Galette
The Beet and Blue Cheese Galette is a rustic yet sophisticated dish that showcases earthy roasted beets paired with the sharp, tangy flavor of blue cheese, all encased in a flaky, golden pastry.
This dish is perfect for a brunch gathering or as a light dinner option, and it has a prep time of about 20 minutes and a cooking time of 45 minutes, making it a great option for both novice and experienced cooks looking to impress their guests with minimal effort.
Ingredients:
- 1 batch of pie crust (store-bought or homemade)
- 2 medium-sized beets, roasted and sliced
- 1 cup blue cheese, crumbled
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Fresh thyme leaves (optional for garnish)
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, heat the olive oil over medium heat and add the sliced onion. Cook until caramelized, about 10-12 minutes, stirring occasionally.
- In a bowl, mix the roasted beet slices with balsamic vinegar, salt, and pepper to taste.
- Roll out the pie crust on a lightly floured surface into a rough circle, about 12 inches in diameter. Place the crust on the prepared baking sheet.
- Spread the caramelized onions evenly over the crust, leaving a 1.5-2 inch border around the edges.
- Layer the beet slices on top of the onions, followed by the crumbled blue cheese.
- Fold the edges of the pie crust over the filling, pleating as necessary to create a neat edge.
- Brush the crust with beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden and crisp.
- Remove from the oven and let it cool slightly before slicing. Garnish with fresh thyme, if desired.
Variations and Tips:
- For a sweeter version, sprinkle some chopped walnuts or pecans over the beets before folding the crust.
- Try different types of cheese, such as goat cheese or feta, for a different flavor profile.
- To save time, use pre-roasted beets available at some grocery stores.
- Confirm your pie crust is well-chilled before rolling it out for a flakier texture.
- Serve the galette warm or at room temperature; it pairs wonderfully with a simple green salad.
