Description
This Mediterranean Galette is a delightful rustic tart featuring a flaky store-bought pie crust layered with a creamy blend of ricotta, goat cheese, and fresh dill. Topped with juicy grape tomatoes, artichoke hearts, blanched spinach, olives, and crumbled feta, it bakes to golden perfection for a savory, colorful dish perfect for a light lunch or appetizer.
Ingredients
Crust
- 8 – 10 inch Store-Bought Pie Shell, thawed
Cheese Filling
- 1/4 cup Ricotta Cheese
- 1/4 cup Goat Cheese
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Fresh Dill, chopped
Toppings
- 1/2 cup Grape Tomatoes or Cherry Tomatoes, sliced in halves
- 1 cup Artichoke Hearts
- 1/2 cup Green and Black Olives, pitted
- 1/2 cup Spinach
- 1/4 cup Feta Cheese, crumbled
Finishing
- 1 tbsp Olive Oil
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the galette.
- Prepare Pie Shell: Lay the thawed store-bought pie shell on a parchment-lined baking tray, ready for the filling.
- Make Cheese Mixture: In a small bowl, combine the ricotta cheese, goat cheese, salt, black pepper, and chopped fresh dill. Mix until well blended and smooth.
- Spread Cheese Filling: Spoon the cheese mixture into the center of the pie shell. Use the back of a spoon or spatula to gently spread it evenly, leaving at least a one-inch border around the edges free.
- Add Tomatoes and Artichokes: Arrange the grape or cherry tomatoes cut side up over the cheese layer, then layer the artichoke hearts evenly on top.
- Fold Edges: Carefully lift the edges of the pie crust and fold them inward toward the filling, working your way around until the entire circumference is folded inside to form the galette shape.
- Bake the Galette: Place the galette in the preheated oven and bake for 20 minutes until the crust is golden and the filling is set.
- Blanch Spinach: While baking, bring water to a boil in a small pot. Add the spinach and blanch for 2 minutes. Drain thoroughly and set aside.
- Garnish: Once baked, remove the galette from the oven and top with the blanched spinach, pitted green and black olives, and crumbled feta cheese.
- Drizzle Olive Oil: Finish by drizzling one tablespoon of olive oil evenly over the top for added richness and flavor.
Notes
- Ensure the pie shell is fully thawed before assembling to prevent cracking when folding.
- If you prefer, fresh homemade pie crust can be used instead of store-bought for a more rustic flavor.
- Blanching spinach helps reduce bitterness and preserves its vibrant green color.
- Serve warm or at room temperature for best flavor.
- This galette pairs beautifully with a light green salad or crisp white wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
