Spinach and Feta Galette
A savory galette is a rustic, free-form pastry that is both delicious and visually appealing. This Spinach and Feta Galette combines the earthy flavors of fresh spinach with the creamy, tangy taste of feta cheese, all wrapped in a flaky crust. Perfect for a lunch or light dinner, this dish is easy to prepare and can be customized with your favorite ingredients.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold) |
| Ice water | 4-5 tablespoons |
| Fresh spinach | 4 cups (packed) |
| Feta cheese | ¾ cup (crumbled) |
| Garlic | 2 cloves (minced) |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Egg | 1 (for egg wash) |
Cooking Instructions:
- In a bowl, mix the flour and salt. Cut in the cold butter until crumbly. Gradually add ice water until the dough forms. Chill in the refrigerator for 30 minutes.
- Sauté garlic in olive oil, then add spinach and cook until wilted. Remove from heat and mix in feta cheese, salt, and pepper.
- Preheat the oven to 400°F (200°C) and roll out the dough on a floured surface into a circle.
- Place the spinach and feta mixture in the center of the rolled-out dough, leaving a border. Fold the edges over the filling.
- Brush the dough with the beaten egg and bake for 25-30 minutes or until golden brown. Cool slightly before serving. Enjoy!
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Roasted Mushroom and Thyme Galette
A Roasted Mushroom and Thyme Galette is a rustic yet sophisticated dish that highlights the earthy flavors of mushrooms combined with the aromatic essence of fresh thyme. This free-form pastry is perfect for a cozy meal and brings a comforting taste to any table. The buttery, flaky crust perfectly encases a savory filling that’s sure to impress your guests and satisfy your cravings.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold) |
| Ice water | 4-5 tablespoons |
| Fresh mushrooms (sliced) | 4 cups |
| Fresh thyme (chopped) | 2 tablespoons |
| Garlic | 2 cloves (minced) |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Egg | 1 (for egg wash) |
Cooking Instructions:
- In a bowl, mix the flour and salt, then cut in the cold butter until crumbly. Gradually add ice water until the dough forms. Chill in the refrigerator for 30 minutes.
- Sauté garlic in olive oil, add sliced mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender, then remove from heat.
- Preheat the oven to 400°F (200°C) and roll out the dough on a floured surface into a circle.
- Place the mushroom mixture in the center of the rolled-out dough, leaving a border. Fold the edges over the filling.
- Brush the dough with the beaten egg and bake for 25-30 minutes or until golden brown. Cool slightly before serving. Enjoy!
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Butternut Squash and Sage Galette
A Butternut Squash and Sage Galette is a delightful and hearty dish that beautifully combines the sweetness of roasted butternut squash with the earthy, aromatic notes of fresh sage. The rustic pastry crust encases this vibrant filling, making it not just a treat for the taste buds but also a visually stunning centerpiece for your table. This galette is perfect for fall gatherings or cozy dinners.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold) |
| Ice water | 4-5 tablespoons |
| Butternut squash (peeled and diced) | 4 cups |
| Fresh sage (chopped) | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Egg | 1 (for egg wash) |
Cooking Instructions:
- In a bowl, combine flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually stir in ice water until a dough forms. Chill for 30 minutes.
- Toss diced butternut squash with olive oil, sage, salt, and pepper. Roast in the oven at 400°F (200°C) for about 25-30 minutes until tender.
- Preheat oven to 400°F (200°C). Roll out the chilled dough into a circle on a floured surface.
- Place the roasted squash mixture in the center of the dough, leaving a border. Fold the edges over the filling.
- Brush the dough with the beaten egg and bake for 30-35 minutes or until the crust is golden brown. Allow to cool slightly before serving. Enjoy!
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Caramelized Onion and Goat Cheese Galette
A Caramelized Onion and Goat Cheese Galette is a savory pastry that highlights the rich sweetness of caramelized onions paired with the tangy creaminess of goat cheese. This rustic, free-form tart is not only an indulgent option for brunch or dinner but also serves as an impressive centerpiece for any gathering. The flaky crust envelops a delicious filling, making each bite a delightful experience.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold) |
| Ice water | 4-5 tablespoons |
| Yellow onions (sliced) | 3 large |
| Olive oil | 2 tablespoons |
| Goat cheese | 4 ounces |
| Fresh thyme (chopped) | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Egg | 1 (for egg wash) |
Cooking Instructions:
- In a bowl, combine flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually stir in ice water until a dough forms. Chill for 30 minutes.
- In a skillet, heat olive oil over medium heat and add sliced onions. Cook slowly until onions are caramelized, about 25-30 minutes. Season with salt and pepper, then stir in fresh thyme.
- Preheat the oven to 400°F (200°C). Roll out the chilled dough into a circle on a floured surface.
- Spread the caramelized onion mixture in the center of the dough, crumble goat cheese on top, leaving a border. Fold the edges over the filling.
- Brush the dough with the beaten egg and bake for 30-35 minutes or until the crust is golden brown. Allow to cool slightly before serving. Enjoy!
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Zucchini and Ricotta Galette
A Zucchini and Ricotta Galette is a delightful and rustic dish that brings together the fresh flavors of zucchini and creamy ricotta cheese, all enveloped in a flaky pastry crust. This savory galette is not only easy to make but also adaptable, allowing for seasonal variations with different vegetables or herbs. It’s perfect for a light lunch, a side dish at dinner, or even served as an appetizer at gatherings.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold) |
| Ice water | 4-5 tablespoons |
| Zucchini (thinly sliced) | 2 medium |
| Ricotta cheese | 1 cup |
| Fresh basil (chopped) | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Egg | 1 (for egg wash) |
Cooking Instructions:
- In a bowl, mix flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until a dough forms, then chill for 30 minutes.
- Toss the zucchini with olive oil, salt, and pepper, and let it sit for about 10 minutes to soften.
- Preheat the oven to 400°F (200°C). Roll out the chilled dough into a circle on a floured surface.
- Spread the ricotta cheese in the center of the dough, top with seasoned zucchini slices and sprinkle with fresh basil, leaving a border. Fold the edges of the dough over the filling.
- Brush the edges with the beaten egg and bake for 30-35 minutes or until the crust is golden brown. Allow to cool slightly before serving. Enjoy!
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Tomato and Basil Galette
A Tomato and Basil Galette is a simple yet elegant savory dish that highlights the vibrant flavors of ripe tomatoes and fresh basil, all tucked into a buttery, flaky crust. This rustic galette is perfect for showcasing summer produce and can be served warm or at room temperature, making it a versatile option for any gathering or meal.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold) |
| Ice water | 4-5 tablespoons |
| Ripe tomatoes (sliced) | 3-4 medium |
| Fresh basil (chopped) | ¼ cup |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Egg | 1 (for egg wash) |
Cooking Instructions:
- In a bowl, combine flour and salt, then cut in the cold butter until it resembles coarse crumbs. Gradually add ice water until a dough forms, then refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C). Roll out the chilled dough into a circle on a floured surface.
- Arrange the sliced tomatoes on the dough, season with olive oil, salt, and pepper, and top with chopped basil, leaving a border around the edges. Fold the border over the filling.
- Brush the edges with the beaten egg and bake for 30-35 minutes until the crust is golden and the tomatoes are tender. Allow to cool slightly before serving. Enjoy!
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Eggplant and Mozzarella Galette
An Eggplant and Mozzarella Galette is a delightful savory tart that features the rich, earthy flavors of roasted eggplant combined with creamy mozzarella cheese, all encased in a flaky, buttery crust. This rustic dish is perfect for a light lunch, dinner, or as a stunning centerpiece at a gathering. Its combination of textures and flavors makes it a crowd pleaser, suitable for any occasion.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold) |
| Ice water | 4-5 tablespoons |
| Eggplant (sliced) | 1 medium (about 1 cup) |
| Mozzarella cheese (sliced) | 8 oz |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | 1 tablespoon |
| Egg | 1 (for egg wash) |
Cooking Instructions:
- Combine flour and salt in a bowl, cut in the cold butter until the mix resembles coarse crumbs. Gradually add ice water to form a dough. Refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C). Roll out the chilled dough into a circle on a floured surface.
- Brush the eggplant slices with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until tender.
- Arrange the roasted eggplant on the dough, layer with mozzarella cheese, and sprinkle with fresh thyme if using. Fold the dough border over the filling, leaving the center open.
- Brush the edges with the beaten egg and bake for 30-35 minutes until the crust is golden and the cheese is melted. Let cool slightly before serving. Enjoy!
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Leek and Gruyère Galette
A Leek and Gruyère Galette is a delicious savory tart showcasing the sweet, mild flavors of leeks paired with the rich, nutty taste of Gruyère cheese. This rustic dish is not only easy to prepare but also makes for an impressive addition to any meal, excellent for gatherings, brunch, or a cozy dinner at home. The flaky crust and gooey cheese make it a satisfying choice for any time of year.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold) |
| Ice water | 4-5 tablespoons |
| Leeks (sliced) | 2 medium |
| Gruyère cheese (shredded) | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | 1 tablespoon |
| Egg | 1 (for egg wash) |
Cooking Instructions:
- Prepare the dough by mixing flour and salt, cutting in cold butter until crumbly, then gradually adding ice water to form a dough. Wrap and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C). Roll the dough into a circle on a floured surface.
- Sauté the sliced leeks in olive oil over medium heat until softened, about 5-7 minutes. Season with salt and pepper.
- Spread the cooked leeks over the dough, top with Gruyère cheese, and sprinkle with fresh thyme if using. Fold the edges of the dough over the filling, leaving the center exposed.
- Brush edges with beaten egg and bake for 30-35 minutes until the crust is golden and the cheese is bubbling. Allow to cool slightly before slicing. Enjoy!
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Broccoli Cheddar Galette
A Broccoli Cheddar Galette is a delightful savory tart that combines tender broccoli florets with sharp cheddar cheese, all tucked inside a flaky, buttery crust. This dish is not only visually appealing, but it also packs a punch of flavor, making it perfect for a hearty brunch, lunch, or as a side dish at dinner. Its rustic charm and easy preparation make it a favorite among home cooks.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold) |
| Ice water | 4-5 tablespoons |
| Broccoli florets | 2 cups |
| Cheddar cheese (shredded) | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh dill (optional) | 1 tablespoon |
| Egg | 1 (for egg wash) |
Cooking Instructions:
- Prepare the dough by mixing flour and salt, cutting in cold butter until crumbly, then gradually adding ice water to form a dough. Wrap and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C). Roll the dough into a circle on a floured surface.
- Sauté the garlic in olive oil, then add broccoli florets and cook until just tender, about 5 minutes. Season with salt and pepper.
- Spread the sautéed broccoli over the dough, sprinkle with cheddar cheese and fresh dill if using. Fold the edges of the dough over the filling, leaving the center exposed.
- Brush the edges with beaten egg and bake for 30-35 minutes until the crust is golden and the cheese is bubbly. Allow to cool slightly before slicing. Enjoy!
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Sweet Potato and Chorizo Galette
A Sweet Potato and Chorizo Galette is an enticing savory tart that brilliantly combines the sweetness of roasted sweet potatoes with the spicy, smoky flavor of chorizo sausage. Wrapped in a tender, flaky crust, this dish serves as a delightful centerpiece for any meal, whether it be brunch, lunch, or dinner. Its rustic presentation and delightful blend of flavors will impress your family and guests alike.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (cold) |
| Ice water | 4-5 tablespoons |
| Sweet potatoes (peeled & diced) | 2 cups |
| Chorizo sausage (casings removed) | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | 1 tablespoon |
| Egg | 1 (for egg wash) |
Cooking Instructions:
- Prepare the dough by mixing flour and salt, cutting in cold butter until crumbly, then gradually adding ice water until a dough forms. Wrap and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C). Roll out the dough into a circle on a floured surface.
- Sauté the chorizo in olive oil until browned, then add garlic and diced sweet potatoes. Cook until sweet potatoes are tender, about 10-15 minutes. Season with salt, pepper, and thyme if using.
- Spread the chorizo and sweet potato mixture over the dough, leaving a border. Fold the edges of the dough over the filling.
- Brush the edges with beaten egg and bake for 30-35 minutes until the crust is golden and filling is heated through. Allow to cool slightly before serving. Enjoy!
