Do not be fooled by these little rustic parcels; they are completely reserved for sophisticated pallets.The classic combo of spinach and walnuts, with the delightful surprise of blue cheese and pears.
Toasting the walnuts makes a huge difference, so do not skip this step. Also if you do not have fresh spinach on hand, use one cup of thawed, drained, and chopped frozen spinach.
The crust of the mini galettes is rendered textured with the addition of powdered oats.
Along side a salad or soup, one of these deceptively small yet hugely satisfying galettes make for a solid meal.
Adapted from kitchen window.
1 1/2 cups flour
1/2 tsp salt
1 tsp freshly ground black pepper
1/2 cup oats, toasted and processed or ground in a processor to make a crumbly powder
1/2 cup butter, frozen
3 ripe pears, peeled and cut into 1/3-inch dice
2 packed cups baby spinach, washed and finely chopped
1 cup walnuts, toasted and roughly chopped
2 tsp fresh rosemary, finely chopped (or 1 teaspoon dried)
1 cup crumbled blue cheese
Salt and plenty of black pepper
For the crust, in a food processor combine all the dry ingredients.
Cut the frozen butter into chunks and add, mixing into a workable dough, adding ice water as you do (1/2 to 3/4 cup). It won’t be as smooth as regular dough.
Set aside to chill for at least a half-hour.
Preheat oven to 400F.
In a large bowl, mix other ingredients together well, mashing just a little as you go.
To assemble, divide the dough into 8.
Roll a piece of dough into a circle about 1/8-inch thick. (It doesn’t need to be a perfect circle.)
Divide the filling into 8 and put a portion in the center of the dough.
Pull the edges up all around and press the folds of dough together.
You don’t need to seal the hole in the middle, but make sure the dough is quite well crimped all around it.
Place on a lightly greased baking sheet and repeat with the rest of the dough and filling.
Bake for 20 to 30 minutes till the edges and bottom start to brown.