Sometimes a flaky, one-pan pastry filled with greens and cheese is exactly what the afternoon calls for. This galette feels fancy but comes together in a snap.
The Story Behind This Recipe
Galettes have this relaxed, rustic vibe that makes them feel approachable yet special. I first tried making one on an average busy weekday when I needed something quick but a little different from the usual sandwiches. The ease of folding dough around a simple filling feels oddly satisfying—it’s part savory tart, part handheld pie.
I use store-bought pie crust to save time; it gives a flaky base without a fuss. The spinach gets a quick sauté with garlic and shallots, which adds depth but keeps things light and fresh. The tang of goat cheese balances the greens nicely and adds a creamy texture once baked.
I like serving it warm right out of the oven with a small side salad. It’s a great way to impress guests without spending hours in the kitchen and makes a nice change for lunch or a casual dinner. Leftovers reheat well and even taste good cold if you want a snack on the go.
For me, this galette also offers a chance to play with seasonal ingredients. I switch up the greens—sometimes using kale or swiss chard—and add toasted nuts or fresh herbs when I have them around. It’s a simple recipe that feels a little special without overdoing it.
Cuisine: French
Course: Lunch
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1 sheet of store-bought pie crust (or homemade if you prefer)
- 5 cups fresh spinach, washed and roughly chopped
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 4 oz goat cheese, crumbled
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Step 1. Preheat your oven to 400°F (200°C).
- Step 2. In a skillet, heat olive oil over medium heat. Add shallot and garlic; sauté until fragrant and soft, about 2-3 minutes.
- Step 3. Add chopped spinach to the skillet and cook until wilted and any liquid has evaporated. Season with salt and pepper, then remove from heat and let cool slightly.
- Step 4. Roll out the pie crust on a parchment-lined baking sheet. Spread the cooled spinach mixture in the center, leaving about a 2-inch border all around.
- Step 5. Scatter crumbled goat cheese evenly over the spinach.
- Step 6. Carefully fold the edges of the dough over the filling, pleating as needed to form a rustic circle, leaving the center exposed.
- Step 7. Brush the dough edges with the beaten egg to promote browning.
- Step 8. Bake in the preheated oven for 25-30 minutes, until the crust is golden and crisp.
- Step 9. Let the galette cool for a few minutes before slicing and serving.
Tips for Success
- If using frozen spinach, thaw and squeeze out all excess water before cooking to avoid a soggy crust.
- You can add a pinch of nutmeg to the spinach mixture for a subtle warmth.
- For a crispier bottom crust, place the baking sheet on a preheated pizza stone or inverted baking tray.
- Feel free to swap goat cheese for feta or ricotta, depending on your preference.
Variations & Substitutions
- Add sautéed mushrooms or caramelized onions to the filling for extra earthiness.
- Top with toasted pine nuts or walnuts after baking for a nutty crunch.
- Mix fresh herbs like thyme, tarragon, or chives into the spinach filling for added flavor.
- Try using a whole wheat or spelt dough for a nuttier flavor and more texture.
