I was lucky to be assigned to LeMoine Family Kitchen. Angela, the brain and palate behind the blog, loves family-friendly recipes that are simple, tasty, and packed with veggies. And they usually have an Italian flair, thanks to Angela's roots. A girl after my own heart, that's for sure.
There were lots of recipes that were calling my name: the Balsamic Chicken Salad looked like a wonderfully light and flavorful summer meal; Black Bean Burgers with Cheddar, Avocado and Scallion Crema feature some of my very favorite ingredients, all in one dish; and the Tortellini in a Portabello Mushroom Cream Sauce sounds so delicious and hearty.
Those all would've been good choices and yet...I couldn't say no to Angela's Spinach Artichoke Puff Pastry Cups. Spinach and artichoke (both great sources of folate, for you pregnant gals out there) and cheese and flaky, tender, easy-to-use puff pastry? Count me in! I decided to switch her recipe up a teensy bit and make a galette—a rustic, freeform tart—instead of the hors d'oeuvres. I figured this savory tart would be an amazing brunch dish, alongside perhaps a green salad and some fresh fruit. Or top this Spinach Artichoke Puff Pastry Galette with a runny egg for an amazing vegetarian dinner. Bonus: it's a great way to get your kids to eat spinach!
makes one galette
- 1 sheet puff pastry (1/2 a package), thawed according to instructions
- 3 ounces baby spinach, finely chopped
- 2/3 cup chopped, marinated artichoke hearts*
- 2 ounces cream cheese, slightly softened
- 1 egg
- 4 ounces Italian blend shredded cheese
- about 1/2 teaspoon salt
- 1 to 2 cloves garlic, grated
- a couple of pinches of red pepper flakes
- freshly-grated black pepper, to taste
- 2 Tablespoons chopped chives, plus more for garnish
Preheat the oven to 400°F.
In a bowl, mix together the cream cheese and eggs until incorporated. Stir in the spinach, artichokes, shredded cheese, garlic, salt, pepper, chives, and red pepper flakes until evenly combined.
Unfold the thawed pastry on a parchment-covered baking sheet. Roll the dough out just slightly. Using a sharp knife, score a line about 1/2-inch inside the edge of the pastry sheet to form a border. Prick the pastry sheet inside the border with a fork. And remember: this is a rustic dish, it doesn't have to be perfect.
Place dollops of the spinach artichoke mixture on the pastry inside the border. Lightly spread the mixture so the whole area inside the border on the dough is covered.
|See all those yummy chunks of artichoke??|
And check this out: I had some leftover pieces of the galette and they reheated wonderfully the next day. I did it in the toaster oven, so the pastry would stay crisp; I think a microwave would make it soggy. Angela mentioned that she ate her leftover pastry cups with a runny egg. And, since my blog's unofficial motto is "Everything is Better with a Fried Egg on Top," guess what I did?