Happy Friday and welcome to my page, where I’m always exploring delicious recipes that bring comfort and flavour to your table. Today, I’m excited to share a recipe that combines the earthy richness of spinach with the bold and tangy notes of Roquefort cheese in a mouthwatering Spinach & Roquefort Vegetable Galette. This savoury galette is perfect for any occasion, whether you’re hosting a brunch, enjoying a cozy dinner, or even packing a picnic. Let’s dive into this delectable dish that’s as beautiful as it is flavorful.
Ingredients:
For the Galette Dough:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
For the Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups fresh spinach, washed and chopped
- 1 red pepper, sliced
- Salt and pepper to taste
- 120g ounces Roquefort cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 3 eggs, whisked
- 1 egg, beaten (for egg wash)
Instructions:
- Start by making the galette dough. In a food processor, combine the all-purpose flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and pulse until the dough just comes together. Be cautious not to overmix. The dough should hold together when pinched.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough is chilling, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.
- Add the minced garlic and peppers and cook for an additional minute until fragrant.
- Add the chopped spinach to the skillet. Cook until it wilts and any excess moisture evaporates, which should take about 5-7 minutes. Season with salt and pepper to taste. Remove the mixture from heat and let it cool slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled galette dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
- Sprinkle the crumbled Roquefort cheese over the center of the dough, leaving about a 2-inch border.
- Spoon the spinach mixture over the Roquefort cheese. Pour over the whisked eggs and sprinkle the grated Parmesan cheese on top.
- Carefully fold the edges of the dough over the filling, creating pleats as you go. The center will remain open.
- Brush the folded edges of the galette with the beaten egg. This will give the galette a beautiful golden brown finish.
- Bake the Spinach & Roquefort Vegetable Galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the galette from the oven and let it cool for a few minutes before slicing and serving. It’s best enjoyed warm but is also delicious at room temperature.
This Spinach & Roquefort Vegetable Galette is a delightful combination of tender spinach and the tangy allure of Roquefort cheese, all wrapped in a flaky, buttery crust. The rustic charm of a galette makes it perfect for both everyday meals and special occasions. Whether you serve it as an appetizer, main course, or side dish, your guests will be enchanted by the wonderful flavours and the beautiful presentation. Give this savoury galette a try, and it’s bound to become a favorite in your culinary repertoire.
