The best thing about cooking is the freedom that you get, to try things out, experiment, and create delicious masterpieces of your own by a calculated yet bold mix and match of ingredients and flavors. So I made a Palak Paneer Galette the other day as an experiment – an Indo-French Fusion recipe. Luckily I decided to record everything in a video and snap pictures of the process ‘just in case” it turns out good. Well, let me tell you, it turned out better than good. That’s why my husband took the two leftover slices to enjoy halfway through his Golf round.
Inspired by the creamed greens galettes found in French cuisine, this recipe combines the best of both worlds with an Indian twist. By merging the rich flavors of blanched spinach and paneer with tomato paste and cream cheese, encased in a homemade buttery and flaky gluten-free crust, this east-meets-west dish is simply delicious. I’m thrilled to share this recipe with you, confident it will become a staple in your kitchen. It’s a perfect vegetarian main course for brunch or a delightful addition to a lunch alongside a fresh salad.
This recipe is more of a weekend cooking project than most of the other recipes that I publish. While it’s straightforward, it does take about two hours to make, but it’s definitely worth the time.
What is a Galette?
A galette is essentially an open-faced pie that can be sweet or savory. It’s less formal, with a rustic appearance. A galette dough is different from a pie crust. It’s a lot easier to make because you assemble and bake it on a baking tray, so you don’t have to worry about shaping it on a pie plate or anything like that!
How to Make a Savory Galette
The first step in this savory galette recipe is to make the dough because it needs to chill for at least 1 hour before being rolled out and used to make the galette. I love to use my food processor for this, but you can also make it by hand.
Begin by placing the flour, salt, and turmeric powder in a food processor fitted with an “S” blade and pulse to combine.
Add in chilled cubed butter and pulse about 4 to 5 times. Use good-quality butter if you can. I often use European-style butter.
Gradually add chilled water, one tablespoon at a time, and process until the dough comes together. The dough should still be a little crumbly but otherwise holding together.
Once the dough comes together, form it into a flat, oval disk and refrigerate before rolling it out! You should refrigerate your dough for at least an hour, or up to 2 days! If you’re not ready to make a galette just yet, you can also freeze your dough.
Creamy Palak Filling
It begins with blanching the spinach. Bring a pot of salted water to a rolling boil over high heat. Add the spinach leaves and blanch them for just 30 seconds to 1 minute, until they are wilted. To halt the cooking process, drain the spinach and immediately transfer it to a bowl of ice water. After 1 minute, use your hands to squeeze out the excess water.
For the creamy spinach, sauté onion, garlic, and tomato paste in olive oil. Once softened, stir in the cream cheese, which adds a rich, creamy texture to the spinach. For a refreshing touch, add some dill.
Assemble
Remove the dough from the refrigerator. On a well-floured parchment paper, roll the galette dough into an 11- 12” circle and 1/8″ thick. Don’t stress if it doesn’t come out perfect. If there are cracks you can mend them by pinching or taking small dough from the side and patch the crack. Simple. Have a look at the video how I do it.
Slide a baking pan under the parchment carrying rolled-out dough. Prick the base with a fork or skewer. Then, arrange the Creamy Spinach filling in the center of the dough leaving a 1 ½” border around the edges. Arrange paneer pieces on top. I cut paneer pieces in half an inch thick and about 2″ long. This is really just for presentation purposes. You can cut paneer however you like.
Fold the edges over and pinch them together so there are no holes or cracks. Refrigerate the galette for 30 minutes. For a deep brown, shiny crust I brushed it with cream.
Bake
Next, bake the savory galette in a 400 degrees F preheated oven for 45 minutes, or until the crust is firm and golden. Let cool slightly then serve warm. I suggest serving it with a side salad.
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Ingredients
- 1 1/2 cup GF all-purpose flour (I used Bob's red mill 1-1 baking flour)
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/2 cup butter, frozen
- 2 tsp apple cider vinegar
- 8 oz baby spinach, blanched
- 2 oz cream cheese
- 1/4 cup chopped dill
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 2 cloves of garlic, sliced
- 1/4 tsp crushed chili pepper
- Paneer, slices
- 1-2 tbsp milk or cream
- Note: Take out the butter from the Freezer and roughly chop it up and then put it back until needed
Instructions
- Add gluten free all-purpose flour, salt, and turmeric powder. Mix or pulse a few times until combined.
- Add frozen butter and apple cider vinegar.
- Pulse the mixture until butter is nicely coated with flour and the pieces become the size of peas.
- Pour 4 tbsp of water and pulse a few times. If the dough comes together when you pinch it between your fingers, you’re all set. If not, pulse in a little more water.
- The dough would be little crumbly but otherwise holding together.
- Empty out the food processor bowl onto saran plastic wrap. Gather the dough into a ball and flatten into a disk. Wrap it in a plastic wrap and keep it refrigerated for at least 1 hour before you can use it.
- In a medium skillet over medium heat, heat olive oil. Add and onion and garlic, cook until soft, 3-4 minutes.
- Add tomato paste. Cook it for 30-45 seconds and then mix in cream cheese. When it is melted, add in chopped blanched spinach. Season with salt and crushed red chilies.
- Stir to combine and let cool.
- Remove dough from fridge and let rest for 5 minutes.
- Roll out the dough into an 11"-12" circle over a sheet of parchment dusted with gf all purpose flour. Don't worry if it is uneven or have cracks. Mend them by pinching them together.
- Slide the baking tray under the parchment with rolled out dough. Prick with fork or skewer.
- Spread the creamed spinach filling in the center, leaving a 1 1/2 inch border around the edges.
- Arrange paneer pieces on top.
- Carefully fold the edges of the crust over the edges of the spinach filling, pleating if needed.
- Put the galette in fridge for 30 minutes and Preheat oven to 400°F
- After 30 minutes bring the galette out. Brush off any excess flour on it.
- Then, brush the dough with cream or milk that's been folded over the creamy spinach.
- Transfer the galette into the oven and bake for 45 minutes, or until crust is firm and golden. Allow to cool for 15 minutes before serving.
Bringing this Palak Paneer Galette to Angie’s Linky party @ Fiesta Friday.
angiesrecipes
I love free form galette! That crust looks fabulous.
Marcela
I love it!!….I love galettes in their sweet and salty version!….this one with palak paneer looks so goooooood!!….I can’t wait to try it!!………Abrazotes, Marcela
sherry
there is something so appealing about a galette isn’t there? that carefree way of making it …
cheers
sherry
Tandy | Lavender and Lime
This looks so good, and a slice right now would be a treat 🙂
Pauline
This looks so good Balvinder, I love pastry and this method is a lot easier to make quickly. What a fabulous dish for lunch.