Oh, you mean you don’t plan your date nights around what kind of ice cream you have in the fridge?
Then you obviously don’t have four tubs of Breyers Gelato Indulgences in your freezer, because they make every night feel like a date night!
Or they make you want to call every night a date night just so that you have an excuse to eat them.
Unlike any other gelato offerings in stores, each of the four Breyers flavors (Vanilla Caramel, Raspberry Cheesecake, Tiramisu, and Triple Chocolate) comes with a creamy ice cream base, luscious saucy swirls, and a crunchy gourmet topping.
It’s rare for The.Boy and I to agree on a favorite flavor, being that he’s more of a chocolate lover and I’m a vanilla girl all the way, but the stars must be in alignment, because the vanilla caramel is our uncontested favorite.
I may even try hiding the rest of the carton in the back of the freezer just so that I don’t have to share it.
It’s not really in the date night spirit but a girl’s gotta do what a girl’s gotta do.
Stay-at-home date nights are some of my favorite nights, not only because I get to eat our freezer stash of frozen treats, but because I get to use them as an excuse to cook something a little extra special.
Galettes are the perfect meal for such an occasion because they have a decadent buttery crust and an infinite number of topping possibilities. On this date night in particular, I went with a roasted sweet potato, spinach and cheddar filling, and it was the perfect mix of sweet, salty, and savory while still being ultra vitamin-packed so that you don’t even feel bad about going for that second scoop of gelato. Or that second slice of galette. Or both.
I vote for both. It’s date night, after all.
What is your favorite way to make date night a little extra special?
- 2½ cups all purpose flour
- ¾ tsp salt
- 16 tbsp unsalted butter, chilled and cut into ½-inch cubes
- ½ cup Greek yogurt
- 1 tbsp white wine vinegar
- ⅓ cup ice water
- 1 tbsp olive oil
- 2 medium sweet potatoes, chopped into ½-inch dice
- salt and black pepper, to taste
- 5 oz baby spinach
- 8 oz cheddar cheese, grated (I used Everything Bagel Cheddar Cheese
- 1 large egg
- 1 tbsp water
- For the crust, combine the flour and salt in the bowl of a food processor, pulsing to combine. Add the butter and pulse until the texture is like cornmeal, with the biggest butter pieces being the size of pebbles. Add in the greek yogurt, vinegar and water and pulse just until the dough comes together. Pat the dough into a ball, wrap it in plastic and chill it for at least one hour and up to two days.
- While the dough is chilling, prepare the veggies. Heat oven to 400. In a large bowl, toss the olive oil with the sweet potato cubes. Spread out on a parchment-lined baking sheet and sprinkle with salt and black pepper. Roast until tender, 30-40 minutes. Set aside.
- On a floured work surface, roll out the dough into a 16--inch round. Transfer to a parchment-lined pizza pan or baking sheet.
- In a large bowl, toss together the sweet potato cubes, spinach, and grated cheese. Spread filling mixture over the dough, leaving a 2-inch border. Fold the border over the filling, pleating it as necessary, leaving the center open. Whisk together the egg and the water in a small bowl and brush the outside of the crust with this egg/water mixture so that it will brown nicely.
- Bake at 400F until golden brown, 30-40 minutes. Remove from the oven and let stand 5 minutes before serving.