Throwback Thursday, Spring Galette

the Painted Apron

3 years ago

One of my favorite parts of Spring

is the overflowing abundance of fresh vegetables

Fresh everything!

This galette can be filled with any combination that you can think of,

I kept this one green with asparagus and spinach

Simple to make, a side or a meal, and loaded with veggie goodness

Caramelize the onion, wilt spinach into onion, and add garlic

Add cheeses and stir to melt

Add a dash of cream to thin out mixture a little,

and mix in bacon if desired

Place the crust in a shallow baking dish,

fill with vegetable mixture and fold sides over

Bake at 375 for 30-40 minutes until golden

Can be made ahead and refrigerated before baking if desired

Spring Vegetable Galette

Course Brunch, Main Course, Side Dish

Cuisine American, French

Keyword asparagus, asparagus pie, galette, quiche, spinach and bacon pie, spring recipe, vegetable casserole, vegetable galette

Prep Time 25

Cook Time 35

Servings 4

Sauté onion in butter and olive oil until caramelized, about 20 minutes. Add spinach and cover skillet with a lid. Let cook 2 minutes to wilt spinach. Remove cover and stir until thoroughly wilted. Stir in garlic and cook 1 more minute. Meanwhile wrap asparagus in a clean towel and microwave on high for 2 minutes. Cut into 1 inch pieces and add to skillet. Stir in cheeses and season with salt and pepper. Stir and add a dash of cream to thin sauce. Add bacon if desired.
Place pie crust in a shallow dish with dough overlapping sides. Place vegetable mixture in dough and fold edges in over filling. Refrigerate until baking later if desired.
Bake at 375 degrees for 30-40 minutes or until dough is cooked through and golden. Cut into wedges or squares to serve.