Cheese, Apple and Spinach Galette with Walnut
A delicious and flaky crust, containing a sweet and savoury mix of apples, walnuts and spinach sautéed in butter. Sprinkled with a generous helping of Cracker Barrel® Mozza Cheddar Shredded Cheese and baked until the crust is browned and the cheese is bubbling. You’ll want to share this only with your favourite people!
- 1
Ingredients - 50
Minutes - 2-4
Servings
Ingredients
- 1 cup (250 mL) Cracker Barrel® Mozza Cheddar Shredded Cheese
- 1 9” pie crust, from frozen, lightly thawed (or make your own – see recipe below)
- 3-4 apples, medium sized, washed, cored and cut into slices
- ¼ cup (60 mL) butter
- ½ cup (125 mL) brown sugar
- 1 tsp (5 mL) flour
- 2 cups (500 mL) baby spinach
- ¼ cup (60 mL) walnuts, shelled and chopped into pieces
- 2 tbsp (30 mL) honey
- 1 tsp (5 mL) rosemary, dried
- ½ tsp (2.5 mL) salt
Homemade pie crust:
- 1 ½ cups (375 mL) all-purpose flour
- ½ tsp (2.5 mL) baking powder
- ½ tsp (2.5 mL) salt
- 1 tbsp (15 mL) brown sugar
- 4 tbsp (60 mL) shortening, cold, cut into pieces
- 6 tbsp (90 mL) butter, unsalted, cold, cut into pieces
- 1 tsp (5 mL) vinegar
- 3-5 tbsp (45 mL -75 mL) ice water
Directions
- Remove pie crust from freezer and allow to thaw until pliable.
- Wash apples, core and then slice thinly. Wash spinach and dry. Set aside.
- Melt butter in a skillet on medium-high heat. Add apples and brown sugar, and allow them to simmer for 7-10 minutes, stirring occasionally.
- Sprinkle in flour and stir quickly. Add baby spinach, walnuts, honey, rosemary and salt and stir for 1-2 more minutes until spinach wilts. Remove from heat.
- Place flat pie crust onto a parchment lined baking tray. Carefully put the skillet ingredients into the center of the pie crust, being careful to leave an approximate 1 to 1.5” border. Fold up the border over the edges of the filling and pinch into pleats. Brush edges of pie crust with melted butter.
- Sprinkle top of galette with cheese and more dried rosemary and walnuts as desired.
- Place into 425° F (220° C) pre-heated oven and bake for 20-30 minutes until crust is lightly browned and cheese is bubbling.
- Allow 15 minutes to set, then serve.
Homemade pie crust Instructions:
- Mix together flour, baking powder, salt and brown sugar.
- Add shortening and butter to the flour mixture and cut it in with a pastry cutter (if you don’t have a pastry cutter, use a fork or knife). Cut shortening and butter in until the mixture becomes pea-sized pieces.
- Pour vinegar evenly over the mixture, followed by 3 tbsp of ice water. Combine together, and then add the remainder of the water evenly again.
- Dust your hands and the counter top with a bit of flour and bring the dough out of the bowl and onto the counter, pressing it firmly into a ball. After you have formed the dough into a ball, press it into a flatter disc shape, wrap with plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, remove dough from fridge and from plastic. Let the dough rest at room temperature for 5 minutes. Dust your hands and counter with flour and top of disc of dough as needed. With a rolling pin, roll the dough into a 9” circle using additional flour as needed if dough begins to stick. Fold in quarters and transfer to parchment lined baking tray.