Fresh baby spinach and an aromatic cheesy crust prove a winning combination in this savory galette.And, if you’re looking for more shareable treats perfect for the holidays, be sure to check out our “Movable Feast” feature in our November/December 2021 issue. Creamy Spinach Galette   Makes 1 (10-inch) galette Ingredients 2 tablespoons (28 grams) unsalted butter 3 cloves garlic (9 grams), minced 4 cups (135 grams) roughly chopped fresh baby spinach ½ cup (120 grams) heavy whipping cream 2 tablespoons (16 grams) all-purpose flour 1 teaspoon (3 grams) kosher salt Cheesy Crust (recipe follows) 1 large egg (50 grams), lightly beaten Garnish: crushed red pepper, freshly grated Gouda Instructions Preheat oven to 400°F (200°C).

Line a large rimmed baking sheet with parchment paper.In a large skillet, melt butter over medium heat.Add garlic, and cook until fragrant, about 30 seconds.

Add spinach in batches, and cook, stirring frequently, until almost wilted, about 2 minutes.Stir in cream, flour, and salt, and cook until slightly thickened, about 2 minutes.Remove from heat and let cool completely.

On a lightly floured surface, roll Cheesy Piecrust into a 12-inch circle (about ¼ inch thick).Trim ¼ inch off edges, if desired.Transfer to prepared pan.

Using a fork, pierce dough in ½-inch intervals.Spoon spinach mixture onto cen

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