Spinach and Onion Galette
So it’s now about 5-something in the afternoon and I have no idea what I want to do in the kitchen. I’m so uninspired. I decide to take a look at some food on the web to get me going and come across this recipe for a tart on Simply Recipes. This quickly reminds me of a galette and then the wheels start churning. I’m think, hmmm….what do I have in the fridge that I can easily whip up and serve for dinner? That’s when the spinach and onion galette idea was born. I must say, I love, absolutely adore, absolutely want to marry the recipe for the dough (a pâte brisée). It’s just too doggone good and reliable. We’ve all been through this whole love-hate relationship with our pie dough recipes. Well, look no further because this absolutely is the mother of all doughs. I use it for EVERYTHING. Thanks Simply Recipes, you’re the best!
For the Pie Dough:
For the filling:
1 large onion
1 package frozen chopped spinach (I used fresh spinach which equals about 3 bushels pre-washed)
1 tsp salt
1 tsp pepper
1/2 tsp sugar
1 tbsp butter
- Make your pastry dough following the pâte brisée recipe. Let chill in refrigerator while you prepare the filling.
- Peel and slice your onion into half circles. Add butter to a sautee pan on medium heat and begin sauteeing your onions. Add the sugar, a pinch of salt and sautee until onions start to become translucent. Then turn the heat down to medium-low and cook for 20 minutes until the onions start to caramelize.
- Drain your frozen spinach (or pat dry your pre-washed fresh spinach) and add to the sauteed onions.
- Season your mixture and continue cooking until spinach has wilted.
- Pre-heat oven to 450ºF/220ºC. Remove pastry dough from fridge and let sit for 5 minutes. Roll out to a 10-inch diameter.
- Add the onion and spinach to the center of the dough. Fold the edges of the dough leaving a small circle of the onion and spinach showing.
- Bake on a baking sheet for 10 minutes. Reduce the temperature to 375ºF/175ºC and cook for 20 minutes more.
- Remove from oven and let stand for 5-10 minutes. Serve.