Spinach Cheese Galette Tart has a flaky, buttery crust wrapped around a spinach cheese custard filling and sprinkled with feta cheese. This Spinach Cheese Galette Tart makes a fantastic holiday side dish, a wonderful brunch recipe, or is perfect for a weeknight dinner. You will be blown away by the flavors in this savory tart recipe!
Spinach Cheese Galette Tart
Here’s the thing about making dinner for kids; you just never know which way the wind is going to blow. See exhibit A above. Does this look like something kids would house?
My Spinach Cheese Galette Tart has a lot of things working against it in the kid department. First of all, it’s green. ‘Nuff said.
Secondly, a bizarre cheese is sprinkled all over the top. Feta fails to be orange or come in little strands, yielding two more slash marks in the kid food rubric.
Lastly, the term “galette” isn’t going to ring any bells for the young ones. Generally they have a tendency to shun anything they’ve never heard of.
Amazingly this meal shook out in a pleasantly unexpected manner at our house. Upon further reflection, though, I may have swayed the jury a little. The spinach galette was created to go with this unbelievable ham I just cooked, and also to be part of a round-up for my favorite Make-Ahead Easter Side Dishes. So when we sat down to eat I may have claimed, “This is totally the best thing I have ever made. You are going to love it!”
When the kids asked for the name, I may have called it GREEN PIZZA THAT WILL MAKE YOU SUPER STRONG. The older kids weren’t just going to roll with that, though. I expanded and claimed, “Actually is a CHEESE PIE. Eat it. You’ll love it.”
Then as we dove into it, there were a lot of genuine oh-my-gosh-this-is-amazing statements being flung around by Ryan and I. But it really was.
So, no, they didn’t innately throw themselves at it. But once they were convinced to give it a try, it was a done deal.
Make this dish now for your family and feel free to try out my mind games. Then make it again for your Easter or holiday meal and amaze all your guests. Don’t forget to check out all my other favorite Make-Ahead Easter Side Dishes if you have some menu planning to do!
- 2 10 oz. packages frozen chopped spinach, thawed and squeezed dry
- 1/4 cup shallot, minced
- 3 cloves garlic, minced
- 1 tbsp. olive oil
- 1/8 tsp. ground nutmeg
- 1/4 tsp. dried oregano
- 1/2 tsp. salt
- freshly ground pepper
- 5 oz. about 2 cups shredded Gruyere cheese
- 2 oz. about 1/4 cup crumbled Feta cheese
- 1 whole egg + 1 egg yolk
- 1/4 cup heavy cream
- 3 tbsp. water
- 2 tsp. cornstarch
- 1 cup + 2 tbsp. all-purpose regular or gluten free flour, I always use, and highly recommend, Cup 4 Cup gluten free flour for best taste
- 2 tsp. sugar
- 1/4 tsp. kosher salt
- 10 tbsp. cold butter, cut into 1/2" pieces
- 2 tbsp. sour cream
In a small bowl whisk water and cornstarch together. Microwave for 30-40 seconds until set, stirring halfway though. Put bowl in freezer for 10-15 minutes to chill.
In a food processor combine flour, sugar, and salt. Process to combine. Add chilled cornstarch mixture and pulse until uniformly ground. Add chilled butter and sour cream. Process until dough starts to come together, about 20-30 seconds.
Turn dough out onto large piece of plastic wrap and form into a 4 inch disk. Wrap with plastic wrap and refrigerate for at least 1 hour and up to 48 hours.
Line a baking sheet with parchment paper.
After pie dough is chilled, overlap 2 large pieces of plastic wrap on your work surface. Place tart disc in center and sprinkle some regular or gluten free flour on top. Roll out into a 12" circle. Carefully lift up the plastic wrap underneath and flip over the rolled-out crust onto parchment-lined baking sheet so the exposed crust is face down. Leave the plastic wrap on top and store in refrigerator until ready to use.
Preheat oven to 400ºF.
In a large non-stick skillet heat olive oil over medium heat. Add shallot and saute for 2-3 minutes or until soft. Add garlic and saute 1 minute longer. Add squeezed dried spinach, nutmeg, oregano, salt, and freshly ground pepper. Stir to combine, breaking up large clumps of spinach. Remove from heat and set aside to cool.
Meanwhile in a medium sized bowl whisk together whole egg, egg yolk, and heavy cream. Add cooled spinach mixture and stir to combine.
Remove the galette crust from the fridge and peel off plastic wrap. Sprinkle Gruyere cheese on top, leaving about a 1" border. Spoon spinach mixture on top on cheese and spread, leaving the 1" border. Sprinkle the feta cheese on top.
Using a small spatula, gently lift border of galette and fold over to meet filling all around. Bake for 30 minutes until crust is golden and filling is hot and bubbly. Let cool 10-15 minutes before cutting and serving. Serve hot or at room temperature.
Tart crust adapted from Christopher Kimball's Milk Street
Make Ahead Adaptions: The whole galette can be made ahead of time and froze unbaked. Flash freeze on the baking sheet, and then wrapped securely with plastic wrap to store longer. When ready to bake, unwrap and bake on parchment-lined baking sheet, adding 5-10 minutes longer to cooking time.
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