Fun, fancy and weeknight easy, this gyro galette is a great alternative to eating out!
Hubby and the Frenchman love to enjoy a good gyro. The lamb, garlic, all combined with a light sauce stuffed into a hearty pita makes them very happy. There’s almost nothing quite like it for them.
We love lamb in all forms in this house. As a matter of fact, if I could teach a lamb to bark, I’d add some to our yard and just convince hubby they were dogs. Since I can’t get away with that, I have to settle for getting lamb from our local butcher shop.
One day, the Frenchman and I were getting some meat at the shop, and he started talking about gyros for lunch. Knowing that I could do something similar at home, I went into creative mode.
And the gyro galette was born.
Using a frozen puff pastry made this dish a quick and easy one. I simply thawed the puff pastry as I was making the meatballs and slicing the veggies. Adding in some of the fresh mint from my front yard’s herb garden added so much fresh flavor, too.
Hubby, the Frenchman and the boy enjoyed this so much that it has become a regular menu item. I may have to teach sheep to bark, after all.
I know that you will enjoy this gyro galette as much as we do.
There seems to be a lot of steps, but it really goes together quite easily. The only problem I have run into with this is that there is never enough. I could make 4 of these for dinner and they would still want more. Silly boys, right?
Ingredients:
- 1 sheet frozen puff pastry
- 1/4 white onion, sliced thin
- 2 roma tomatoes, sliced thin
- 1 pound ground lamb
- 10 gloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup plain Greek yogurt
- 1/4 cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 Tablespoons fresh mint leaves, chopped
Instructions:
- Allow the puff pastry sheet to thaw at room temperature for 30 minutes.
- Slice the white onion and tomatoes into thin slices, set aside.
- In a medium sized bowl, mix the ground lamb, garlic, salt and pepper.
- Form into 1 inch sized meatballs.
- Using a heavy bottomed skillet over medium heat, lightly sear the meatballs on each side.
- Roll out the puff pastry to a 9×6 square and gently form a side crust.
- Preheat oven to 400 degrees.
- Place the meatballs on the crust.
- Layer the sliced onions and tomatoes over the meatballs.
- Bake for 30 minutes.
- In a small bowl, combine the yogurt, sour cream, salt, pepper and mint leaves. Stir well.
- Drizzle sauce over hot galette and serve.
Gyro Galette
Ingredients
- 1 sheet frozen puff pastry
- 1/4 white onion, sliced thin
- 2 roma tomatoes, sliced thin
- 1 pound ground lamb
- 10 gloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup plain Greek yogurt
- 1/4 cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 Tablespoons fresh mint leaves, chopped
Instructions
- Allow the puff pastry sheet to thaw at room temperature for 30 minutes.
- Slice the white onion and tomatoes into thin slices, set aside.
- In a medium sized bowl, mix the ground lamb, garlic, salt and pepper.
- Form into 1 inch sized meatballs.
- Using a heavy bottomed skillet over medium heat, lightly sear the meatballs on each side.
- Roll out the puff pastry to a 9x6 square and gently form a side crust.
- Preheat oven to 400 degrees.
- Place the meatballs on the crust.
- Layer the sliced onions and tomatoes over the meatballs.
- Bake for 30 minutes.
- In a small bowl, combine the yogurt, sour cream, salt, pepper and mint leaves. Stir well.
- Drizzle sauce over hot galette and serve.
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