Roasted Pepper and Feta Cheese with Arugula Pesto G

Name: Roasted Pepper and Feta Cheese with Arugula Pesto Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh arugula, cleaned and packed; 1/4 cup fresh spinach, cleaned and packed; 2 tablespoons grated Parmesan; 2 teaspoons finely chopped garlic; 4 tablespoons sliced toasted almonds; 3/4 cup olive oil; 1 teaspoon freshly squeezed lemon juice; Pinch salt; Freshly ground black pepper; 1 box puff pastry sheets, thawed; 3/4 cup sliced roasted red peppers; 3/4 cup sliced roasted yellow peppers; 3/4 cup crumbled feta cheese

Servings: persons

2 cups fresh arugula, cleaned and packed
1/4 cup fresh spinach, cleaned and packed
2 tablespoons grated Parmesan
2 teaspoons finely chopped garlic
4 tablespoons sliced toasted almonds
3/4 cup olive oil
1 teaspoon freshly squeezed lemon juice
Pinch salt
Freshly ground black pepper
1 box puff pastry sheets, thawed
3/4 cup sliced roasted red peppers
3/4 cup sliced roasted yellow peppers
3/4 cup crumbled feta cheese

1
Preheat the oven to 375 degrees F.
2
To make the pesto: In a blender, combine the arugula, spinach, Parmesan, garlic, and sliced almonds.
3
Blend on low and slowly drizzle in the olive oil and the lemon juice.
4
Blend for about 45 seconds, or until the mixture completely emulsifies.
5
Remove from the blender and season with salt and pepper.
6
To make the galettes: Cut the puff pastry sheets into 6 (6-inch) round circles.
7
Place each circle on a parchment-lined pan.
8
Spread about 3 tablespoons of arugula pesto over the top of each puff pastry circle.
9
Sprinkle the roasted peppers evenly on top.
10
Divide the feta cheese evenly over the top.
11
Bake in the oven for approximately 30 to 35 minutes until the puff pastry is golden brown and the cheese is melted.
12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups fresh arugula, cleaned and packed, 1/4 cup fresh spinach, cleaned and packed, 2 tablespoons grated Parmesan, 2 teaspoons finely chopped garlic, and more.

Yes, Roasted Pepper and Feta Cheese with Arugula Pesto Galette falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Pepper and Feta Cheese with Arugula Pesto Galette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions