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Spinach and Onion Galette

February 15, 2011

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:

All butter crust for pies recipe (Simply Recipes)

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


  1. Make your pastry dough following the pâte brisée recipe. Let chill in refrigerator while you prepare the filling.
  2. 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.
  3. Drain your frozen spinach (or pat dry your pre-washed fresh spinach) and add to the sauteed onions.
  4. Season your mixture and continue cooking until spinach has wilted.
  5. Pre-heat oven to 450ºF/220ºC. Remove pastry dough from fridge and let sit for 5 minutes. Roll out to a 10-inch diameter.
  6. 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.
  7. Bake on a baking sheet for 10 minutes. Reduce the temperature to 375ºF/175ºC and cook for 20 minutes more.
  8. Remove from oven and let stand for 5-10 minutes. Serve.
11 Comments leave one →
  1. February 15, 2011 3:12 pm

    Oh Yumm..that looks fantastic, and I can imagine how wonderful it must taste it!

    • February 16, 2011 12:22 am

      It was yummy. The crust was the best part. All I kept thinking about was all the different recipes that can be made with it.

  2. February 16, 2011 12:57 am

    Oh that looks so good! That crust sounds delicious!

  3. February 16, 2011 1:07 am

    Hi! Just to let you now, thanks for the comment and yes you can add me on your blogroll!
    Happy baking!:)

  4. February 16, 2011 2:14 am

    Yum – this looks really good (not to mention quick and simple – which is exactly what I like!)

  5. February 16, 2011 2:21 am

    That looks and sounds amazing.

  6. February 17, 2011 4:53 pm

    Very nice, looks awesome. Great dish to serve, and doesn’t sound too hard. thanks

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