Rustic Shellfish Galette

We sure do love shellfish in this house. If there are scallops and shrimp around, my husband becomes one happy man. I’ve also already waxed poetic about how much I love shrimp. It’s my favorite protein in the world. So this week I was inspired to create a show stopper with lots of that gorgeous shellfish. My rustic shellfish galette had all of our favorite flavors in one beautiful package!

First, I made the dough for the crust of the rustic shellfish galette. It had lots of butter and milk, while dried tarragon gave it fantastic flavor. Once I made it, I chilled it in the refrigerator for an hour so that it was really flaky when it baked.
While the dough chilled, I worked on the filling. For lots of aromatic flavor, I used lots of onion, garlic and basil.
The stars of this rustic shellfish galette were definitely the shrimp and scallops. They were so fresh and succulent because I made sure to buy them that day at the seafood counter. I’m very picky about my seafood, so I always smell it and inspect it to make sure it is perfect. Shellfish like this should not smell fishy, just briny.
I cooked the shellfish with the aromatics and lots of lemon juice, lemon zest and white wine. For an added depth of flavor, I cooked it all in a fresh batch of my lobster infused cooking oil. Olive oil or canola oil would have also worked though if I didn’t have my lobster oil on hand.
After that, It was time to assemble the rustic shellfish galette! I rolled out my dough into a big circle and transferred it to a sheet tray. Then I piled on a small bed of spinach, the seafood mixture, a custard to hold it all together, and finally a generous sprinkling of parmesan. I folded the big border over the filling to enclose the galette a little. That glorious little package baked for 30 minutes to become golden and bubbly.

When it came out, it smelled and looked so fantastic! I let it cool for a few minutes before I cut it into quarters. Then it was time to eat!! Oh my goodness, the flaky and buttery crust was so perfect with the succulent, briny filling. It was rustic and elegant at the same time and I was so happy with every bite. With a glass of white wine, it was a wonderful date night in with Marc. Hope you all love it too! xoxo

Rustic Shellfish Galette
Rustic Shellfish Galette
5 from 2 votes
Rustic Shellfish Galette
Rustic Shellfish Galette
Prep Time
30 mins
Cook Time
30 mins
Total Time
2 hrs
 

This rustic shellfish galette is such a gorgeous show stopper! The flaky crust is perfect with the shrimp, scallops, aromatics, custard and parmesan.

Course: Main Course
Keyword: Galette, Rustic Shellfish Galette, Shellfish
Servings: 4
Calories: 409 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CRUST
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 4 1/2 tablespoons cold butter cubed small
  • 10 teaspoons milk
FOR THE FILLING
  • 1 dash lobster infused cooking oil or regular canola oil
  • 1/2 an onion diced small
  • 3 cloves garlic minced
  • 4 leaves fresh basil coarsely chopped, plus additional for garnish
  • 1/2 a lemon zested and juiced
  • 1 teaspoon white wine
  • 1/2 pound shrimp peeled, deveined, tails removed and chopped small
  • 1/2 pound bay scallops chopped small
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1/4 teaspoon dried tarragon
  • 1 whole egg
  • 1/4 cup heavy cream
  • 3/4 cup baby spinach packed
  • 2 tablespoons freshly grated parmesan cheese
Instructions
  1. First, make the dough for the crust. Whisk the flour, salt, and dried tarragon together in a bowl to aerate them. Then use a pastry cutter to cut in the butter until it becomes a pebbly mixture. Finally, stir in the milk until the dough comes together. If it is still too dry, pour in a little more milk until it comes together. Bring it together into a firm ball with your clean hands in the bowl, then cover the bowl and let it chill for an hour in the refrigerator.
  2. While the dough chills, prepare the filling. Heat the oil in a large skillet over medium high heat. Add in the onion, garlic and basil and let them soften for a minute to become really fragrant. Pour in the lemon zest, lemon juice and white wine and let them cook off for another 30 seconds. Finally, add in the chopped shrimp and scallops to cook for another 30 seconds. While they cook, season the mixture with the salt, pepper and tarragon. When it's done, set it aside. In another bowl, whisk the egg until it is foamy. Then keep whisking while you pour in the heavy cream until it is a gorgeous custard.
  3. Now it's time to assemble! Preheat the oven to 400 and line a sheet tray with a silicone mat. Take out the ball of dough and press it out into a disc. Roll it out into a circle about 10 inches in diameter, then transfer it to the sheet tray. Spread the spinach out in a bottom layer, leaving a large border. Then pour the shellfish mixture into a layer on top of the spinach bed. Pour the custard over everything. If a little of it leaks out onto the tray, it's ok.
  4. Bring the border of dough over to enclose the filling a little, then sprinkle the parmesan on top. Bake the galette for 30 minutes, until it becomes bubbly with a golden crust. Let it cool for a couple of minutes, then cut it into quarters. Serve immediately with more chopped basil on top for garnish and enjoy!
Nutrition Facts
Rustic Shellfish Galette
Amount Per Serving (1 quarter of the galette)
Calories 409 Calories from Fat 175
% Daily Value*
Fat 19.4g30%
Saturated Fat 11.2g70%
Cholesterol 218mg73%
Sodium 678mg29%
Potassium 397mg11%
Carbohydrates 29.6g10%
Fiber 1.7g7%
Sugar 1.5g2%
Protein 28.2g56%
Calcium 90mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Rustic Shellfish Galette
Rustic Shellfish Galette

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