Roasted Pepper and Feta Cheese with Arugula Pesto Galette

Arugula Pesto:

• 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 (I used walnuts instead, thinking the heavier flavor of walnuts would go better with arugula.)
  
• 3/4 cup olive oil (I used 3 tsp)
  
• 1 teaspoon freshly squeezed lemon juice (I used 2 tbsp)
  
• Pinch salt
• Freshly ground black pepper

Galettes:

• 1 box puff pastry sheets, thawed (substitute pizza dough, mini pitas, flatbreads, whatever rocks your boat)
  
• 3/4 cup sliced roasted red peppers
• 3/4 cup sliced roasted yellow peppers (I stuck the peppers in the oven while the pastry thawed, and they were done in about twenty minutes.)
  
• 3/4 cup crumbled feta cheese
  

Preheat the oven to 375 degrees F.

To make the pesto: In a blender, combine the arugula, spinach, Parmesan, garlic, and sliced almonds. Blend on low and slowly drizzle in the olive oil and the lemon juice. Blend until the mixture completely emulsifies. Remove from the blender and season with salt and pepper.

To make the galettes: Cut the puff pastry sheets into 6 (6-inch) round circles. (I just cut it into squares with a pizza cutter.) Place each circle on a parchment-lined pan. Spread about 3 tablespoons of arugula pesto over the top of each puff pastry circle. Sprinkle the roasted peppers evenly on top. Divide the feta cheese evenly over the top. Bake in the oven for approximately 30 to 35 minutes until the puff pastry is golden brown and the cheese is melted.