Take-out Tuesday, Anything Goes Galette

If you find your refrigerator has a little of this, and a little of that, but not enough of anything to stand alone, a galette is a great way to stretch things into a whole additional meal

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I had a little corn, some fresh spinach and frozen artichoke hearts

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Anything goes here, and throw in some bacon for extra likeability  ๐Ÿท

vegetable-and-bacon-saute

Start by frying the bacon,  if you cut it into small pieces you can stir it instead of having to flip the strips individually, and it cooks a little faster

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Remove bacon to paper towels, pour off all but 2 T bacon grease,  and saute chopped onion until soft

You can also use leftover ham, chicken or turkey, starting by sauteing the onion in a little olive oil and butter and then add the meat later after the vegetables are done

Add garlic and cook for 1 minute

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Once garlic is fragrant, saute vegetables

sauteed-artichokes

I did the artichoke hearts first, to get some color on them

sauteed-artichoke-hearts

Season with salt and pepper

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Add fresh spinach last and cover with a lid for a few minutes until it cooks down

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Add bacon {or ham or turkey} back to vegetables

vegetable-and-bacon-saute

A galette is similar to a quiche, just minus the eggs

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I like to “paint” the bottom of the pie crust with a little flavor, you can use alfredo sauce as pictured, or mayonnaise, mustard, whatever will blend with your vegetable flavors

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Add your veggies, top with a tasty cheese and fold edges in over filling

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Bake at 350 for 35- 45 minutes

anything-goes-galette

Anything Goes Galette

Prep Time 20 mins
Cook Time 40 mins
Servings 6

Ingredients
  

  • 1 pie crust or pie crust dough round
  • 6 strips bacon cut into 1 inch pieces
  • 2 cloves garlic
  • 1/2 large sweet onion
  • 1 cup corn kernels
  • 2 cups fresh spinach
  • 1 box frozen artichoke hearts thawed and cut into quarters
  • 2 T alfredo sauce mayonnaise or mustard
  • salt & pepper
  • 4 oz Gruyere or Manchego cheese grated

Instructions
 

  • Cook bacon in skillet, stirring occasionally until crisp. Drain on paper towels. Pour off all but 2 T grease.
  • Saute onion in bacon fat until softened about 10 minutes.
  • Add garlic and cook and stir 1 minute. Add artichoke hearts and stir fry until golden in places.
  • Season with salt and pepper. Add corn then spinach. Cover pan with a lid and let set for 3-5 minutes. Remove lid and stir wilted spinach down into other vegetables. Add bacon back to pan, add 1/2 of cheese, and stir.
  • Place pie crust dough in deep dish round pie pan. Spread bottom with sauce. Pour vegetable mix onto dough, top with remaining cheese and fold dough edges in over filling.
  • Bake at 350 for 35-45 minutes or until dough is done and golden.
  • Let sit 10 minutes, then cut into wedges to serve.
vegetable-galette
leftover-pie

What’s in the Refrigerator Quiche is a similar recipe

refrigerator quiche thepaintedapron.com

Keep these recipes in mind during the busy holiday season for fast and delicious suppers

Both these recipes can be assembled ahead of time and refrigerated for baking later

Keep the Jolly in your Holly Days!

๐Ÿด   ๐ŸŽ„   ๐ŸŽ…๐Ÿป   ๐ŸŽ‰   ๐ŸŽ„   ๐ŸŽ‰   ๐ŸŽ…๐Ÿป   ๐ŸŽ„

I will be joining these fabulous parties and blogs:

Celebrate and DecorateRustic and Refined,

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&JThe Scoop,   A Stroll Thru Life 

Tickle My TastebudsFull Plate ThursdayWork it Wednesday

Poofing the Pillows,  Get Your DIY On,    Your Inspired Design

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Comments
15 Responses to “Take-out Tuesday, Anything Goes Galette”
  1. Sounds yummy and bacon makes everything better:@)

  2. Totally my kind of delicious!!!!!

    Johanne Lamarche

    >

  3. Emily says:

    Jenna, your galette looks delicious! This sounds like a good way to use up those bits of leftovers in the frig and I know Jim would enjoy this. These days it’s hard to come up with a meal we aren’t all tired of! When are you going to publish all these wonderful recipes in a cookbook, you should!
    Hugs……..

  4. We used to call dinner like this a “Thisa-and-Thata” meal — a little of this and a little of that! And oh, the best. This looks like a good combination. Thanks for reminding me about the magic of the pot pie concept in an easier way!

  5. What time is dinner, Jenna? This looks delicious and easy, because I closed the kitchen for a few days, or at least I said so. But, that never happens! Thanks for a great idea for tonight!

  6. Jodi says:

    And just like thatโ€ฆ Yum!

  7. What a delicious way to use up leftovers! YUM!

  8. Jenna, this recipe is brilliant, and would be the perfect dinner on Friday Night while watching Hallmark movies. I love this idea, and I’ll try it once the kids are out for Christmas break.

    xo,
    RJ

  9. This looks so good and not hard at all. Thanks, I need some new ideas and I love easy ones.

  10. Mary says:

    Jenna, I’ve done an ‘anything goes’ frittata but not a galette! So much easier and quicker! Bacon is a must ๐Ÿ™‚

  11. That’s a really great idea. I always have a little of this and a little of that. More often than not, it all winds up in the trash. Of course, now I have to remember to keep some pie crusts around! I think a quiche may be the way to go for us though (especially since we have chickens), so I’m off to check out your post for that one! ๐Ÿ™‚ Thanks for the idea and inspiration.

    • ha, of course, the chickens! Here’s an easy way to remember how to make quiche, use 4-5 eggs, 1 cup milk or half and half and anything else you like! Oh and season well with salt and pepper to spark up all those eggs!

  12. Helen Adams says:

    Hi Jenna,
    Your Galette looks delicious, I just love a Galette! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

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