I’m already in the third trimester of this pregnancy — that was quick. My belly is expanding rapidly, my wardrobe is shrinking considerably, and my appetite is growing as quickly as this baby is. The fatigue is also catching up with me, especially with Margot in full toddler-mode, running all over the house, leaving a frenzied mess in her wake. I’ve been grappling with a bout of SPD, a lot like what I experienced when I was pregnant with Margot. As such, grocery shopping has been delegated to Isaac, usually in the form of a text message requesting last minute items to be picked up at the commissary on his way home from work. It’s not ideal, but that’s how it has been this month.
Plus my seven-year-old cheese grater finally kicked the bucket last week. It’s a reminder that all my remaining single-girl gear I accumulated in college is on its way out and that yes, I am a mother, and the things I like to buy now are for my business, my kids or my kitchen. Boooring.
Anyway, a giant cheddar block in the fridge just sits there, wishing I would transform it into cheese sticks for the toddler, or shredded cheese to top on chili. Not happening.
A large block of feta sits beside it in the fridge, begging to go to bat. I finally relented opting for a scavenged galette, using whatever I could find on hand. Pre-made pie crust, red onion, red potatoes, dry herbs and Feta (no cheese grater needed!) — I could make this work using my trusty Galette recipe from Pam Anderson’s Cook Without a Book – Meatless Meals.
Whipping the feta with cream cheese made it into a tangy and smooth cheese base for the roasted potatoes and onions. Rosemary and garlic herbs provided most of the flavor, while the flaky pie crust kept it all together. It’s a winning combo that’s easy to dress up. If I had more ingredients on hand, I likely would have added cherry tomatoes to the potatoes before roasting so they’d offer a nice blistery juice to the galette. I might also add fresh Rosemary to shape the flavor better. As it is, this dish is a great side for a plate of Steak and a side salad. It’s an indulgent, carb-loaded, cheesy pastry that really hits the spot.
Try making extra whipped feta to dip veggies in later, or slather it on a piece of toast with a dollop of bruschetta.
I would love to toss some bow tie pasta and arugula into the whipped feta for a quick lunch — if I can remember to ask a certain someone to bring those ingredients on his way home from work.
- 1 pre-made pie crust
- 4 cups small red potatoes, cut into 1/2″ bite-sized pieces (about 7 small red potatoes)
- 1 cup diced red onion (1 medium red onion)
- 2 tablespoons olive oil
- 1 teaspoon Rosemary Garlic blend seasoning
- salt and pepper to taste
- 1 1/2 cups crumbled feta
- 3/4 cup cream cheese
- 1 tablespoon milk
- Rinse potatoes, and cut into 1/2″ bite-sized pieces. Dice onion. In large mixing bowl, toss potato and onions in olive oil and seasonings. Spread out evenly on baking sheet, and place in cold oven on low rack. Turn oven on to 425F and allow vegetables to roast 15-20 minutes, turning over once mid-way to ensure even cooking.
- Meanwhile, add feta to food processor and blend until smooth. Add cream cheese and milk and blend until creamy.
- Unroll pie crust onto second baking sheet.
- When vegetables are done cooking, transfer them to the large mixing bowl and mix with 1 cup of the whipped feta mixture. Coat evenly.
- Pour vegetable mixture over the pie crust, leaving 2″ border around the perimeter. Fold crust up toward the center of the circle. Bake at 425F for 20 minutes or until golden brown. Allow pastry to cool for 5 minutes before serving.
For more, check out my other go-to Galette recipe: Southwest Sweet Potato Galette.
Yea Yea Pueblo 