So I’m going to share a secret – this was the first galette I ever made! And it ended up being so easy and tasty that I had to share. I got the idea of using a puff pastry crust from Nutrition by Nazima, a featured Food Bloggers of Canada blog. By using a puff pastry sheet you get a square galette (as opposed to the traditional round shape), which I thought was kind of fun.
Now, spinach is an ingredient I don’t mind cooking with, but I don’t like it a whole lot on its own. Big spinach salad? Meh. Sauteed spinach? Pass. But pair it with some cheese and a buttery crust, and you’ve got a winner.
The recipe is very simple. There’s not a whole lot going on in terms of seasoning, just garlic and thyme. The best part of this recipe though, it was less than 10 minutes active time. And cooking time was only about 25 minutes. In other words your meal can go from fridge to table in just over half an hour total. Which surprised me, as I feel like a galette is “fancy” and should have taken longer. But I’m not complaining.
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz baby spinach
- 1 sheet puff pastry, thawed*
- ½ cup feta crumbles
- 2-3 tsp fresh thyme
- Preheat oven to 375F.
- Heat oil in large frying pan (or wok) over medium-high heat.
- Add onion and garlic, sauteeing for about 2 minutes until onion in translucent.
- Next, add the spinach, stirring as it cooks down. Cook for approximately 5 to 6 minutes, until spinach has lost a lot of its moisture.
- Remove from heat. While the spinach mixture cools slightly, prep the pastry.
- Unroll the thawed puff pastry sheet carefully. Place on a large parchment of silicon lined baking sheet.
- Add spinach mixture into centre of pastry and spread, making sure to leave a one inch edge on your dough.
- Fold the dough edge up and over the spinach, creating the sides of the galette.
- Lastly, sprinkle with feta and thyme.
- Bake for 20-25 minutes, until the feta and puff pastry are starting to brown slightly.
- Slice and enjoy immediately.