This recipe can be a salad, an appetizer or even a breakfast dish. It can be whatever you want it to be. This was one of my recipes for my last cooking class and it did me proud. Dill is a great herb with the lemon but if you wanted to use cilantro and lime go for it. See my suggestions for other ideas.
Serves 4
Ingredients:
Instructions:
Position a rack in the center of the oven and heat the oven to 450 degrees F.
In a medium bowl, whisk the eggs, cream, chopped dill, lemon, zest, salt and pepper.
On a lightly floured surface, gently roll out the pastry until it measures about 11 by 13 inches.
Line a rimmed baking sheet with parchment or a baking mat. Lay the pastry on the baking sheet, wet the edges with water and fold over a ¾ inch border.
Distribute the feta evenly within the border and carefully pour the egg mixture over the cheese. Bake until the pastry is puffed and brown on the edges.
Slide the galette off the pan and cool on a rack. Move to a cutting board and cut into desired pieces. Place on serving plates.
In a large bowl, toss the spinach and dill with the olive oil and lemon juice until evenly coasted. Sprinkle with salt and pepper (or use lemon pepper mix). Arrange a handful of spinach on each galette and serve with more lemon to taste.
Create your Own
Use goat cheese to replace the feta. And if you do, try basil to replace the dill.
The ideas are endless. If you want to use cilantro, try Monterey Jack
Add crisp bacon bits or even prosciutto which would be great with goat cheese.
Cheddar is good too. Cheddar and dill will work if you don't care for feta.