Try something different for dinner tonight. Instead of serving crackers or bread with your salad this version provides a salad, carbs, and cheese all in one.
A galette is usually a flat cake made with a flaky pastry dough, a common French tart. It can be savory or sweet, topped with fruit, jam, nuts, meat and/or cheese.
Make your own version by using a different cheese, adding sausage, crumbled bacon or even diced chicken. Might I also suggest using goat cheese and shrimp or crab.
The possibilities are endless!
Feta and Dill Galette with Lemony Spinach Salad
Serves 6-8
Ingredients:
2 large eggs
1/3 cup heavy cream
2 tablespoons fresh dill, chopped plus ½ cup dill sprigs for the salad
1 teaspoon lemon zest, finely grated
½ teaspoon Kosher salt and more to taste for the salad
Black pepper, fresh ground, to taste
1 sheet frozen puff pastry, thawed
1 cup feta cheese, crumbled
4 small handfuls baby spinach, washed, dried, large stems removed
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
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.
Cooking Wiser Tips:
For a healthier version, substitute the cream for 2% milk or evaporated milk
Go light on the salt, the salt in the feta is usually enough