Puy Lentil Galettes

This is a delicious lentil and spinach salad with a yogurt dressing served on a flaky disc of puff pastry.

Though this wasn’t particularly labour intensive, there is cooking and then cooling time involved. The cooked lentils are combined with sautéed aromatics and spices, and then with fresh herbs and spinach once cooled. The salad is dressed with lemon juice, olive oil and Greek yogurt before serving.

I think there’s an error in the recipe but I’m not sure what the correction should be: the dough is supposed to be rolled to a 1¼â€ thickness which seemed awfully thick to me. I rolled it to ~1/2” and was pleased with the baked height of the round. I ended up using less pastry, ~8oz, as a result.

Also, the proportions of the recipe are off: there’s far too much lentil salad for only 4, 3" rounds to hold “larger rounds are needed if it's an entree for 4, or 8 of the smaller size if served as a starter.

The salad is tasty enough to stand on its own but it made a nice presentation on the pastry.