You can update your YOU+ DOLE filters here to get the most tailored experience.

Fall Galette with Spinach and Bleu

Rate This

Total Time (Hours)
1
Difficulty
2
Servings
8
Ingredients
11
Total Prep Time: 30 minutes
Calories Per Serving: 290
Nutrients

Nutrition Facts

Serving Size 162g

Amount per serving
Calories 290 Calories from fat: 170
% Daily Value*
Fat 19 g 29 %
Saturated 3 g 15 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 9 g %
Cholesterol 5 mg 2 %
Sodium 440 mg 18 %
Potassium 420 mg 12 %
Carbohydrate 26 g 9 %
Fiber 5 g 20 %
Sugars 6 g
Protein 5 g
Vitamin A 150 %
Vitamin C 30 %
Calcium 15 %
Iron 10 %
Vitamin E 15 %
Vitamin K 240 %
Folate 25 %
Phosphorus 10 %
Magnesium 10 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 3 medium DOLE® Carrots, peeled and thinly sliced, lengthwise 
  • 3 medium parsnips, peeled and thinly sliced, lengthwise 
  • 3/4 teaspoon Kosher salt, divided 
  • 3/4 cup all-purpose flour 
  • 1/4 cup ground flaxseed meal 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon finely chopped fresh rosemary 
  • 7 tablespoons olive oil, divided 
  • 1/4 cup cold water 
  • 1 to 1-1/2 cups sliced DOLE Onion 
  • 1 pkg. DOLE Spinach Cherry Almond Bleu Salad Kit

Directions

  1. Preheat oven to 425°F. Arrange carrot and parsnips slices on baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Roast 20 minutes.
  2. Combine flour, flaxseed, baking powder, rosemary and remaining 1/2 teaspoon salt. Using the tines of a fork, combine 5 tablespoons olive oil and water into the mixture. Mix until pastry is just moist enough to hold together. Shape pastry into ball. Refrigerate while you prepare the filling.
  3. Cook onion in remaining 1 tablespoon olive oil on medium-low heat 8 minutes or until tender, stirring occasionally. Add spinach from salad kit to the skillet with the onions. Toss until wilted, set aside.
  4. Roll pastry dough on lightly floured piece of parchment paper. With floured rolling pin, roll pastry dough into a 12-inch round (about 1/8” thick). Slide the parchment paper with the pastry onto large baking sheet.
  5. Spoon onions and spinach into the center of the pastry circle leaving a 2-inch border. Sprinkle bleu cheese from salad kit on top of the onion mixture. Arrange alternating roasted carrots and parsnips on top of the onions, leaving 2-inch border. Fold the edges of the pastry up and over the vegetable mixture, making pleats with the pastry as you fold. Brush pastry edge with water and bake 30 minutes or until pastry is golden brown.
  6. Drizzle dressing from the kit over tart and top with sliced almonds and dried cherries from salad kit. Cut into 8 pieces and serve.
View & leave comments
Fall Galette with Spinach and Bleu Prep Time:30 minutes Cook time:1 Hours Serves: 8
Nutrition facts: 290 Calories, 19 grams fat
Ingredients: 3 medium DOLE® Carrots, peeled and thinly sliced, lengthwise , 3 medium parsnips, peeled and thinly sliced, lengthwise , 3/4 teaspoon Kosher salt, divided , 3/4 cup all-purpose flour , 1/4 cup ground flaxseed meal , 1 teaspoon baking powder , 1/2 teaspoon finely chopped fresh rosemary , 7 tablespoons olive oil, divided , 1/4 cup cold water , 1 to 1-1/2 cups sliced DOLE Onion , 1 pkg. DOLE Spinach Cherry Almond Bleu Salad Kit, Directions:Preheat oven to 425°F. Arrange carrot and parsnips slices on baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Roast 20 minutes.Combine flour, flaxseed, baking powder, rosemary and remaining 1/2 teaspoon salt. Using the tines of a fork, combine 5 tablespoons olive oil and water into the mixture. Mix until pastry is just moist enough to hold together. Shape pastry into ball. Refrigerate while you prepare the filling.Cook onion in remaining 1 tablespoon olive oil on medium-low heat 8 minutes or until tender, stirring occasionally. Add spinach from salad kit to the skillet with the onions. Toss until wilted, set aside.Roll pastry dough on lightly floured piece of parchment paper. With floured rolling pin, roll pastry dough into a 12-inch round (about 1/8” thick). Slide the parchment paper with the pastry onto large baking sheet.Spoon onions and spinach into the center of the pastry circle leaving a 2-inch border. Sprinkle bleu cheese from salad kit on top of the onion mixture. Arrange alternating roasted carrots and parsnips on top of the onions, leaving 2-inch border. Fold the edges of the pastry up and over the vegetable mixture, making pleats with the pastry as you fold. Brush pastry edge with water and bake 30 minutes or until pastry is golden brown.Drizzle dressing from the kit over tart and top with sliced almonds and dried cherries from salad kit. Cut into 8 pieces and serve.