I love Sunday afternoons at home. There just seems to be a little more time to enjoy everyone, and sit together as a family and talk and play. I try to have something special planned for dinner on Sunday night as well. This weekend it was a delicious gallette. If you aren’t familiar, a Gallette is a flat free form pastry crust filled with pretty much anything you can dream up. Sometimes they are filled with fruit for a nice dessert, but other times, like tonight, they are filled with rich cheeses and fresh vegetables.
I started by making my crust. If you decide to do this on a night with less time, you can use a frozen pie crust, but if you have the time to give the fresh crust a try, I think it is worth it. The crust recipe is fairly large as well. It makes three 10″ rounds or two 13×9″ rectangles. I made the crust and then put one in the freezer to use later.
Pie Crust (Makes 2 crusts)
1 1/4 C Butter (Softened)
3 C. Flour
1 Tsp Salt
4 Egg Yolks
6 Tbsp Cool Water
1 Tbsp Butter
1 Tbsp Flour
1/2 C. Milk
1/4 C. Grated PepperJack Cheese
1 C. Fresh Spinach
1 Can Artichoke hearts
1 C. Baby Bello Mushrooms
1/4 Yellow onion Sliced
1/2 C. Feta Cheese
1 Tbsp Olive oil
salt and pepper
- Preheat the over to 400. Choose a pan or stone to bake with. I used a 13×9 stone. If you use a baking sheet, line with parchment.
- Soften Butter. It is very important to get butter workable, but not melted. If you think a little bit ahead and let it get to room temperature. In my house that is usually pretty soft butter.
- Place butter in a a large mixing bowl. Add Flour and salt. With pastry cutter or two butter knives, cut butter into flour. If you have never done this, it is basically working the knives through the butter and flour back and forth until the butter is bound to the flour. The result is pea size balls of predough.
- Next separate four eggs and save the yolks.
- Add 6 Tbsp of water to the yolks and beat.
- Mix eggs and water into the predough with a fork. Once it is mostly combined, use your hand to turn it over, making sure all of the flour is picked up from the bottom of the bowl. Do not kneed, just gently mix until the dry ingredients are incorporated.
- Split the dough in half.
- Lay out parchment slightly larger than the baking sheet. Place half the dough in the center. Cover with another sheet of parchment.
- Roll dough into a nice rectangular shape. Do not stretch dough until it is thin. This recipe calls for a medium to thick crust.
- Transfer Crust to pan.
- Prepare your vetables by washing spinach and cutting into ribbons. Drain artichoke hearts. Wipe mushrooms with a damp towel, remove stems, and slice. Slice onion in to thin slices. Set aside for later.
- To make cheese sauce, heat a small sauce pan on medium/low heat. Melt 1 tbsp butter, and mix in 1 tbsp flour. Stir and cook until the raw flour smell is gone. Add milk and cheese. Stir vigorously until it all combines and thickens.
- Spoon sauce over pie crust, and spread leaving the edges of the crust clear about 1″ all around.
- Next begin layering vegetables, starting with the spinach. Then neatly lay mushrooms, artichokes, and onions down. Make sure you leave the edges clear.
- Then drizzle olive oil over the vegetables, and season with salt and pepper.
- Add the feta cheese.
- Then fold the edges of the crust over closing the crust at the corners.
- Bake at 400 for 10min, then turn the oven down to 325 for 50 minutes.
- Remove from the oven when crust is firm, flakey, and golden.
- Cut and serve.
“One cannot think we’ll, love wheel, sleep well,, if one has not dined well.” -Virginia Woolfe