Flavorful zucchini and spinach with melty cheddar enveloped in a flaky crust
I feel like galettes, even though they are really freeform pies, are a sort of French pizza. I mean add a little tomato sauce, cheese, and pepperoni, and how does that not scream pizza? Definitely I future recipe to make.
Anyway, this galette is a perfect appetizer when you’re sick of all those cold summer appetizers and just want something so warm and comforting.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Zucchini and Spinach Cheddar Galette.
Pate Brisée
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white, granulated sugar
- 3/4 cup 1-1/2 sticks cold unsalted butter, cubed
- 1/4 cup ice water
Galette
- 3 cups cheddar, shredded
- 3 cups fresh spinach
- 2 cups fresh zucchini, sliced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large egg plus 1 teaspoon milk ((as egg wash))
- Semolina flour
- To make pate brisée (crust), combine flour, salt, sugar, and butter in a food processor. Pulse until resembles sand. Gradually add 1 tablespoon of ice water until dough resembles wet sand. Dough should be slightly crumbly but not too dry. Wrap in plastic wrap, and refrigerate for at least 1 hour, preferably overnight.
- Preheat oven to 375 degrees F. Sprinkle semolina flour onto wooden board, and roll dough out until it is about 1/4 inch thick. Sprinkle cheese on dough, leaving about 1 inch as border. Place spinach and zucchini on top of cheese. Sprinkle on salt and pepper. Fold the 1 inch border over top, and brush crust with egg wash. Sprinkle some semolina flour on crust. Refrigerate for 15 minutes just so the butter in the dough can harden again.
- Bake galette for 40-45 minutes or until crust is golden brown and cheese has fully melted. Serve warm, and enjoy!
