Spring Galette

Who is ready for the spring time? This winter has been (what seems like) never ending & I cannot wait for the farmers markets to re-open again. Easter is just around the corner, so what is a better way to celebrate a new season other than an Easter inspired spinach & artichoke galette. This dish combines two of my favourite spring produce ingredients and a hint of creamy yogurt. It is the perfect dish to serve for an Easter breakfast, brunch or lunch. It is full of flavour and very simple to make.

Unlike a pie, galettes are very forgiving. They are meant to look beautifully rustic, so you don’t need to worry about crimping edges and creating lattice tops. While they are often filled with sweet fruit fillings, I decided to go the savoury route here. Who doesn’t love a spring breakfast pastry? Happy Easter!

NOTE: For this recipe I have also made it using fresh spinach. Simply bring a pot of water to a boil and add the spinach. Cook until the spinach is wilted, about 2 minutes. Strain the water and squeeze out any excess liquid from the spinach. When using either fresh or frozen spinach, it is important to strain out ALL the liquids to ensure the filling does not contain too much liquid.

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