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 Smoked Trout & Artichoke Galette. |
 Ingredients. |
 Mise En Place for ingredients. |
 Creme Fraiche, garlic, pepper and lemon zest. |
 Mix to combine. |
 Crimp dough edges to form 1/2 inch crust border. |
 Spread creme fraiche over dough. |
 Top with shredded cheese |
 Top with spinach and Ciliegine. |
 Top with artichokes. |
 Brush dough edges with egg wash. Bake for 20 minutes. |
 Top with smoked trout after 20 minutes. |
 Bake 5 more minutes or until edges are nicely browned. |
 I served the galette with a spinach salad, sourdough bread and a white wine. |
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This is a tasty savory galette. It makes a great appetizer or a nice meal for two with the addition of a salad.
I hot smoked the trout in my smoker but store bought smoked fish would work fine. I also made my own creme fraiche. Sour cream could be used instead.
I served the galette with a spinach salad and sour dough bread.
For a wine I chose a Fenestra 2013 Silvaspoons Vineyards Verdelho. It is a food friendly white with citrus, pineapple and lemon flavors. It has a slight vanilla finish that worked well with the creme fraiche.
Ingredientes
- 8 oz pie crust dough (homemade or store bought)
- 1/2 cup creme fraiche (homemade or store bought)
- 1/4 tsp granulated garlic
- 1 tsp grated lemon zest
- 1/2 cup parmigiano reggiano, shredded
- 3 oz Ciliegine (fresh mozzarella balls) halved
- 5 oz chopped spinach, thawed and squeezed dry
- 14 oz canned artichoke hearts, drained, quartered and patted dry
- 8 oz hot smoked trout, skinned and flaked (I hot smoked it with apple wood)
- 1 ea egg, beaten with 1 Tbs of water
- garlic pepper to taste
Direcciones
- Preheat the oven to 450^.
- On a Silpat or parchment paper lined baking sheet shape the pie into a circle or rectangle. I used store bought dough so I used a circle. Fold the dough edge over itself to form a 1/2 inch border. Refrigerate to firm it up.
- In a bowl combine the creme fraiche, granulated garlic, garlic pepper, and lemon zest. Spread the mixture over the dough. Top with parmigiano reggiano, spinach, artichokes and ciliegine.
- Brush the dough edge with egg wash.
- Bake on the bottom third of the oven for 20 minutes.
- Add smoked trout to the top and bake 5 more minutes or until the galette is nicely browned on the edge.
- Slice and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 197 | |
| Calories from Fat 78 | 40% |
| Total Fat 8.66g | 11% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 382mg | 16% |
| Potassium 587mg | 17% |
| Total Carbs 11.03g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.73g | 2% |
| Protein 19.15g | 31% |
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