-
Smoked Trout & Artichoke Galette
This is a tasty savory galette. It makes a great appetizer or a nice meal for two with the addition of a salad. I hot smoked the trout in my smoker but store bought smoked fish would work fine. I also made my own creme fraiche. Sour cream could be used instead. I served the galette with a spinach salad and sour dough bread. For a wine I chose a Fenestra 2013 Silvaspoons Vineyards Verdelho. It is a food friendly white with citrus, pineapple and lemon flavors. It has a slight vanilla finish that worked well with the creme fraiche. Ingredients
- 8 oz pie crust dough (homemade or store bought)
- 1/2 cup creme fraiche (homemade or store bought)
- 1/4 tsp granulated garlic
- 1 tsp grated lemon zest
- 1/2 cup parmigiano reggiano, shredded
- 3 oz Ciliegine (fresh mozzarella balls) halved
- 5 oz chopped spinach, thawed and squeezed dry
- 14 oz canned artichoke hearts, drained, quartered and patted dry
- 8 oz hot smoked trout, skinned and flaked (I hot smoked it with apple wood)
- 1 ea egg, beaten with 1 Tbs of water
- garlic pepper to taste
Directions
- Preheat the oven to 450^.
- On a Silpat or parchment paper lined baking sheet shape the pie into a circle or rectangle. I used store bought dough so I used a circle. Fold the dough edge over itself to form a 1/2 inch border. Refrigerate to firm it up.
- In a bowl combine the creme fraiche, granulated garlic, garlic pepper, and lemon zest. Spread the mixture over the dough. Top with parmigiano reggiano, spinach, artichokes and ciliegine.
- Brush the dough edge with egg wash.
- Bake on the bottom third of the oven for 20 minutes.
- Add smoked trout to the top and bake 5 more minutes or until the galette is nicely browned on the edge.
- Slice and serve.
Share Recipe
Similar Recipes
Leave a review or comment
Comments