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Keto Spinach Goat Cheese Galette Recipe

Breakfast
Gluten Free
Vegetarian
★★★★☆
4.4/5
(2424 reviews)
By Zylo Nutritionist Team
Keto Spinach Goat Cheese Galette
Zylo Recipes

Description

Imagine sinking your teeth into a rustic and savory spinach and goat cheese galette, its flaky crust offering the perfect textural counterpoint to the tender filling. This galette begins with a delicately crisp dough, crafted from a blend of almond flour, egg, water, baking powder, and a touch of xanthan gum for that ideal pliable consistency. The dough is carefully rolled out, forming a thin canvas for the flavorful ingredients that follow.

A generous layer of sweet caramelized onions forms the base, their mellow sweetness providing a counterpoint to the earthy spinach. Fresh baby spinach, lightly sauteed until just wilted, adds a vibrant green hue and a subtle, vegetal sweetness. Nestled amongst the spinach and onions are dollops of tangy and creamy goat cheese, its distinctive flavor profile adding a luxurious richness to each bite.

The creamy goat cheese melts slightly during baking, creating little pockets of decadent flavor. The edges of the dough are artfully folded inward, creating a free-form crust that embraces the filling. As the galette bakes, the crust transforms into a beautiful golden brown, its crispness a delightful contrast to the soft and savory interior.

The aroma that fills the kitchen is simply irresistible, a blend of buttery pastry, sweet onions, and earthy greens. This spinach and goat cheese galette is a wonderful dish for brunch, lunch, or a light dinner. It can be served warm or at room temperature, making it a versatile option for any occasion.

The galette also freezes well, allowing you to enjoy a taste of homemade goodness whenever the craving strikes. Simply store it in a zip-top bag and reheat in a moderate oven until warmed through. Leftovers will keep well in the refrigerator for several days, ensuring a satisfying meal option throughout the week.

Feel free to experiment with different greens in this recipe. A blend of spinach, kale, and chard would add depth and complexity, while mustard greens or lacinato kale would offer a slightly more assertive flavor. For those who prefer a different cheese, feta or Bulgarian feta would provide a salty and crumbly alternative.

Brie would also be a delicious addition, lending a creamy and decadent touch. For a dairy-free option, simply omit the cheese altogether.

Preparation Time

Prep Time
20 min
Cook Time
30 min
Total Time
50 min

Nutrition Information

Per 1 slices serving
C
Calories
350 Kcal
C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g
P
Protein
12 g
C
Fats
30 g
Saturated Fats 18 g
Unsaturated Fats 9 g
Cholestrol 100 mg
Sodium 250 mg
Potassium 150 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    2.5 cup
    2.
    Baking Aids Xanthan Gum
    Baking Aids Xanthan Gum
    4 tsp
    3.
    Baking powder
    Baking powder
    2 tsp
    4.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.5 tsp
    5.
    Cider vinegar
    Cider vinegar
    4 tsp
    6.
    Raw egg
    Raw egg
    2 large
    7.
    Water
    Water
    2 teaspoon
    8.
    White Onion
    White Onion
    2 small
    9.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    2 tablespoon
    10.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.5 tsp
    11.
    Baby Kale & Spinach Blend by Marketside
    Baby Kale & Spinach Blend by Marketside
    6 cups
    12.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.5 tsp
    13.
    Goat cheese, soft
    Goat cheese, soft
    2 oz
    14.
    Black pepper, ground
    Black pepper, ground
    0.25 tsp
    15.
    Almonds
    Almonds
    0.25 cup, sliced

Instructions

    1.
    Preheat an oven to 350 F. In the bowl of a food processor combine the crust ingredients which are the almond flour, xanthan gum, baking powder, frac bd tsp kosher salt, 4 tsp apple cider vinegar, 2 large eggs and 2 tsp water. Pulse until it all comes together into one large ball.
    2.
    Remove the dough from the food processor and divide it in half. Roll each into a ball and place one ball at a time in between two pieces of parchment paper. Use a rolling pin to roll it into a flat circle about frac58 bd. It does not have to be a perfect circle for this to work. Set the flattened dough aside.
    3.
    In the meantime, julienne the onions and heat a large nonstick skillet over medium high heat until hot. Add 2 tbsp of avocado oil and add the onions and frac14 bd tsp kosher salt. Cook until the onions are started to brown a good end around the edges. Add 2 tbsp of water and cook over medium heat until the water has evaporated. Repeat this process two more times. At the end of the third time, the onions should be nice and caramelized. Make sure to stir once in a while as the onions are caramelized.
    4.
    Add in the spinach kale blend and stir until completely wilted. Add frac14 bd tsp kosher salt to the spinach mixture and stir well.
    5.
    Spread half of the spinach mixture in the center of the dough, leaving about 3 bd or so around the edges. Dollop pieces of goat cheese into the galette bs center as well. Add a nice topping of freshly cracked black pepper on top of the filling.
    6.
    Fold the edges in using a plastic bench scraper, overlapping the edges to completely cover the edges of the spinach mixture, but leaving the center open. Bake for 20-22 minutes or until the crust is nicely browned. Serve immediately!