Kale & Feta Galettes

a spanakopita-inspired tart

I love the portable, and easy to prepare nature of these galettes. They’re great for breakfast, lunch, a late afternoon snack, and even make for a nice nibble with cocktails—well-worth the effort to turn on the oven this summer. 

The flavors were inspired by a craving for spanakopita recently. You can use spinach if you prefer instead of kale . In that case, I’d opt for frozen spinach that’s been thawed and drained of all its water. 

If you’re familiar with my Perfect Pie Crust recipe, then you may notice there’s less butter in the recipe below. My normal recipe uses 12 tablespoons of butter. In an effort to lighten this up a little, I cut the butter back to 8 tablespoons. If you prefer a flakier crust, and okay with the extra fat additional butter adds, you can bump the butter back up to 12 tablespoons with no other adjustments needed for the dough.

There’s a tomato-ricotta variation of these tarts that I made last summer (the recipe is here). You can even make a batch of caponata now that eggplant is in season, and use it as a tart filling, topped with some mozzarella. Hope your summer is going well, and you’re finding time to slow down and enjoy peaceful moments.—xo, j.

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