Savory Galette

I was searching for a recipe where I could use all my leftover veggies in my fridge so they wouldn’t go to waste but also didn’t want to go to the store to buy more ingredients. This galette is literally a savory pie crust filled with the toppings of your choosing!! It’s amazing!

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Ingredients for galette crust

  • 1 1/4 cup flour
  • 1/4 tsp salt
  • 1 stick cold butter
  • 1/4 cup and then some of cold water

Ingredients for filling

  • 1/2 cup chopped sautéed mushrooms
  • 1/2 cup parmasan
  • 1/4 cup feta cheese
  • 1 tomato sliced
  • basil chopped
  • parsley chopped
  • thyme
  • 1 clove garlic
  • 1/2 cup raw spinach
  • heavy cream
  • extra seasonings: salt, pepper ,garlic salt, garlic powder, red pepper flakes

Instructions

1- Preheat oven to 400 degrees.

2- Mix together your flour, salt and cold butter. I mixed by hand but you can also use your electric mixer. You want the butter to where it’s in small pieces.

3- Slowly add in your water until  it’s blended. You may need to add in more water to blend  it.

4- Add in some fresh herbs, extra salt, Pepper and any other seasonings you’d like. I added thyme, garlic salt, garlic powder and pepper to my dough.

5- Flour a smooth surface, and begin rolling out dough into a circle/oval.

6- Once ready put on a nonstick baking sheet.

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7- Your filling can literally be anything but I started with sautéing mushrooms and garlic in a little olive oil.

8- So your tomatoes don’t get your crust soggy first put a base. I started with feta cheese, and a little Parmesan.

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9- Then add on your mushrooms, spinach and tomato slices. I mixed my tomatoes with fresh basil and parsley, then seasoned with salt pepper and crushed red pepper; before adding to the galette dough.

10- Finally fold in the edges and  make your crust as large or small as you’d like.

11- Wash your crust with heavy cream, and sprinkle with Parmesan. (If you don’t have heavy cream you can also do an egg wash)

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12 – Bake in the oven for 30-40 minutes. Be sure to check on it to ensure your crust isn’t burning.

13- Serve and enjoy !

 

 

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Creamy tomato sauce pasta

This was a last minute…what do I have in my fridge to make something delicious. Cooking takes about in total 25 minutes, 30 including prep.

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Ingredients

(These ingredients are for a 1-2 person serving)

  • 1  chicken breast
  • 1/2 package of Farfalle
  • 4 TBSP of Cream Cheese
  • 1 1/2-2 cups of tomato juice
  • 1 cup cherry tomatoes sliced in half
  • 1 cup fresh spinach, slightly chopped
  • 1/2 cup sweet onion, diced
  • Salt/pepper/garlic powder/garlic salt/crushed red pepper/Italian seasoning

Instructions

  1. Preheat your oven to 425 degrees.
  2. Dry your chicken off with a paper towel, season with salt/pepper and Italian seasoning.
  3. Put your chicken in a foil tent adn place in oven. The chicken will cook for 20-25 minutes.
  4. Next you’ll need a skillet with a lid and a large sauce pan to boil water for your pasta.
  5. Fill your sauce pan with water as package reads for pasta and get that boiling. Add pasta when ready.
  6. In your skillet, turn the heat to medium high and add your tomato juice and cream cheese. Whisk together until the cream cheese has melted and dissolved, creating a creamy sauce.
  7. Add in your spinach, onion and tomatoes–stir and then cover with lid and let it bring to a boil.
  8. Turn heat down to medium-low and let it cook covered. Add your seasoning as needed and  stir occasionally. Your tomatoes should begin to burst and become tender, your spinach should wilt and onions tender–thats the end goal.

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9. Once your pasta is ready, drain and add to your sauce.

10.Stir in pasta and mix sauce to fully coat pasta. Adjust seasoning as needed. You may need to bring the temp back up to a medium high,  to keep sauce and pasta hot. Cover with lid and let cook for about 4-5 minutes while you’re chicken is finishing.

11. Be sure to make sure your heat isn’t burning your sauce or pasta tho!

12. Pull chicken from oven and carefully unwrap foil tent. Put chicken back in for about 4-5 minutes uncovered. (This should run simultaneously with your pasta/sauce finishing cooking)

13. Pull chicken from oven, slice and serve over your pasta. Feel free to garnish with a little Parmesan or parsley–and enjoy!

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