Skip to content

Spinach & Artichoke, Proscuttio & Roasted Red Pepper Galette

May 17, 2016

I’ve previously made a Broccolini and Feta version of this savory galette.  They all use the same dough recipe.  Here are two more options for topping combos that I think are even better.

I also made the dough two days in advanced and stored it in the fridge.

Difficulty: More difficult (due to dough)
Prep Time: 30 min
Cook Time: 35-40 min
Chill Time: 1 hour
Total Time: 2 hours 10 min
Yield: 4 to 6 servings
Taste: Great!

INGREDIENTS:

DOUGH (for 1 galette)
1 1/4 cup all-purpose flour
1/4 tsp table salt
8 tbs cold unsalted butter
1/4 cup plain yogurt or sour cream
2 tsp fresh lemon juice
1/4 cup ice water
1/4 cup Parmesan shredded
1 egg beaten – which is enough for multiple galettes

ROASTED RED PEPPER & PROSCIUTTO FILLING:
2 oz prosciutto
8 oz roasted red peppers, thinly sliced
1 cup mozzarella
3-4 oz of pesto

IMG_4930.JPG

SPINACH & ARTICHOKE FILLING
olive oil
1 sweet onion or leek, chopped (~1 cup)
10 oz frozen chopped spinach
2 cloves garlic minced
salt and pepper
6 to 8 quartered artichokes (13.75 canned = 8.5 oz dry)
6 oz feta cheese, crumbled

IMG_4931.JPG

PROCEDURE:

DOUGH

1) Whisk together flour and salt in a large bowl. Sprinkle pieces of butter over the dough. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

2) In a small bowl mix together yogurt or sour cream, lemon juice, and water. Add this wet mixture to the butter-flour mixture.

3) With your fingertips or a wooden spoon, mix the liquid until large lumps forms. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

ROASTED RED PEPPER & PROSCIUTTO FILLING:

1) Preheat oven to 400 degrees, with rack in lower third.

2) Roll out dough to a 12-inch round; transfer to a lightly nonstick sprayed baking sheet.

3) Leave a 2 to 2 1/2-inch border of room around the edges.  Place sliced prosciutto evenly across dough, followed with red pepper strips.  Cover with mozzarella cheese and dollop pesto on top.

7) Fold dough border over filling and brush edges with egg and sprinkle with Parmesan cheese. Bake until crust is golden brown, 20 to 30 minutes. Serve warm or at room temperature.

SPINACH & ARTICHOKE FILLING:

1) Preheat oven to 400 degrees, with rack in lower third.

1) Thaw spinach in microwave and drain off excess water.

2) In a large pan on medium heat add a tablespoon of oil and saute chopped onions (or leeks) until tender and translucent, but not brown.  Add garlic and cook lightly. Season to taste with salt and pepper.  Remove from heat.

3) Add spinach and artichokes to onions (or leeks) mixture and combine.

2) Roll out dough to a 12-inch round; transfer to a lightly non-stick sprayed baking sheet.

3) Leave a 2 to 2 1/2-inch border of room around the edges.  Place the spinach and artichoke mixture evenly across dough.  Cover with feta.

7) Fold dough border over filling and brush dough edges with egg and Parmesan cheese. Bake until crust is golden brown, 20 to 30 minutes. Serve warm or at room temperature.

Sources
Dough: Smitten Kitchen
Toppings: Heidi’s Kitchen

 

 

 

Advertisements

From → Main Dish, Travel

One Comment

Trackbacks & Pingbacks

  1. Heidi’s Galette WDC | Elements of Wood

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: