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This crispy, cheesy, Winter Galette is my current favorite comfort food. It’s filled with garlicky greens, ricotta, mozzarella, and caramelized onions – all nestled into a crispy, herby crust.
I’m jumping off the almond flour train and have begun baking with a lot of sprouted wheat flour. Using sprouted wheat flour when baking is a better choice for prediabetics because you’re using the entire unprocessed, whole grain. It’s also lower in carbs than processed ground flour so it has less of an impact on your blood sugar. This recipe also works great with 1/2 cup whole wheat flour and 1 cup all-purpose, or just all-purpose flour.
The caramelized onions really complete this galette. To caramelize the onions, I just-
- add a tbsp – 2 tbsp butter to a skillet,
- slice one medium size onion and add
- add a tablespoon or two of Kens Steakhouse Lite Balsalmic Vinaigrette
- a pinch of sugar
Cover and let the onions cook down for about 10-12 minutes on medium-low, stirring occasionally. If they start cooking too quickly, add about 1/4 cup of water to the pan and turn the heat down.
I used sautéed spinach and sautéed Swiss Chard in this recipe. For the spinach, I added them to a pan with a tiny bit of water and then cooked it for a minute or two, until they wilted.
With the Swiss Chard, I like to sauté it with minced garlic and a bit of oil. Chard should not be slime-y so sauté it just for a minute or two. It will have some bite to it.
You can prepare all of these ingredients ahead of time, which is a great idea because the galette needs 25-30 minutes to bake.
I hope this Winter Galette keeps you full and comforts you during these overwhelming times.
- Rolling Pin
- Sheet pan
For the Galette
- 1 ½ Cups Sprouted Whole Wheat Flour find the link to the brand I use above
- 1 tbsp Rosemary, chopped
- 1 tbsp Thyme Leaves
- 3/4 tsp Salt
- 6 Oz Cold Butter, cut into cubes
- 1-6 tbsp Ice Water
For the Filling
- ½ Cup Ricotta
- ¾ Cup Mozzarella Cheese, shredded
- Caramelized Onions
- Sautéed Swiss Chard I used 4 large leaves, chopped
- Sautéed Spinach I used about 2 big handfuls
- 1 Egg, mixed with 1 tablespoon of water
For the Galette
- Mix the flour, herbs and salt together. Add the butter and crumble with your hands until you get a cornmeal-like texture. Add 3 tablespoons of cold water and mix dough until just incorporated.
- Squeeze some of the dough together with your hands - if it doesn't hold together, add remaining water, 1 tablespoon at a time, until the dough holds well together when squeezed.
- Form the dough into a disc and wrap in plastic wrap. Refrigerate for 1-72hrs.
For the Filling
- Preheat oven to 425°F
- Take the crust from the refrigerator and unrwap it, placing it onto parchment paper. Roll the dough into a circle.
- Add the ricotta cheese to the center and spread it out, leaving a 2" space around. Sprinkle the mozzarella over the ricotta, and then add the caramelized onions. Add the spinach and chard on top of the onions.
- Fold the edges over the filling in pleats.
- Brush the edges with the egg wash and bake for 25-30 minutes or until golden brown.
- Instruction for how to caramelize onions and how to sauté the greens can be found above!
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