Take-out Tuesday, Anything Goes Galette

the Painted Apron

7 years ago

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

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

Anything goes here, and throw in some bacon for extra likeability 🐷

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

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

Once garlic is fragrant, saute vegetables

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

Season with salt and pepper

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

Add bacon {or ham or turkey} back to vegetables

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

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

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

Bake at 350 for 35- 45 minutes

Anything Goes Galette

Prep Time 20

Cook Time 40

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.