Savory Spinach And Cherry Tomato Galette Recipes

SAVORY SPINACH AND CHERRY TOMATO GALETTE

Steps:

• In a large bowl, whisk the flour, sugar and salt. With a pastry cutter or your fingertips, incorporate the butter into the flour mixture until it resembles coarse meal, with some larger chunks here and there.
• Form a well in the center, and add in 4 tablespoons of ice water. Mix with your fingers until the dough holds together enough to form a ball. If it is too dry, add the rest of the water one teaspoon at a time.
• Form a well in the center, and add in 4 tablespoons of ice water. Mix with your fingers until the dough holds together enough to form a ball. If it is too dry, add the rest of the water one teaspoon at a time.
• In the meantime, turn on the oven to 400°F (204 C) and then start heating up the oil in a pan over medium heat. Add in the spinach, garlic and salt and pepper and cook until tender about 10 minutes. Transfer to a plate to cool and set aside.
• Now start rolling the dough between two sheets of lightly floured parchment paper into a 14-inch (35.5 cm) circle. Make sure to loosen the parchment paper from the dough occasionally and add some extra flour if it sticks. Discard the top parchment paper and transfer the bottom parchment paper with the dough onto a baking sheet.
• Leaving 2-inches (6 cm) at the border, spread the Dijon mustard over the dough, then scatter the cooked spinach and halved cherry tomatoes and sprinkle with the feta cheese.
• Fold the edges of the dough over the filling. If you have any issue with the dough sticking to the parchment paper, refrigerate it for 5-10 minutes, and then continue folding it. Brush the folded dough with the egg wash and sprinkle with the shredded mozzarella and cheddar cheese.
• Bake the galette for 35 to 45 minutes, rotating halfway through to ensure even color all around. Remove from the oven and let it cool for about 10 minutes, then cut and serve with a side salad or enjoy it on its own!

CHERRY TOMATO AND CHEESE GALETTE

Steps:

• Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
• Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
• Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
• Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
• Preheat the oven to 425 degrees F (220 degrees C).
• Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
• Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
• Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
• Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
• Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

SPINACH AND TOMATO GALETTE

Steps:

• Put the first eight ingredients (ie water to yeast) in the breadmaker in the order specified and run the dough cycle.
• On my machine this takes 90 minutes.
• If you don't have a breadmaker you can mix all the ingredients until smooth, cover and allow to rise until doubled.
• Preheat the oven to 375F.
• Spray a pizza pan with cooking spray (and your hands too).
• Remove the dough from the bread machine and spread into a 14" round on the pizza pan.
• If the dough is hard to spread cover it and let it relax for a few minutes then continue.
• Heat 1 teaspoon olive oil in a non-stick over medium heat.
• Cook the onions until softened.
• Combine the spinach, sautéed onion, 2 teaspoons oil, ricotta, 1/2 cup Parmesan, chopped plum tomato, basil, garlic and pepper in a medium bowl and mix well.
• Spread this filling onto the rolled-out dough leaving a 2 inch border without filling.
• Top with the crumbled feta.
• Arrange the sliced tomatoes in circles or other decorative patterns over the feta and sprinkle on the remaining 1/4 cup grated Parmesan.
• Fold the untopped border of the dough towards the middle to partially cover the topping, crimp the dough to fit.
• Bake the galette for 20 to 25 minutes or until the filling is hot and the crust is golden.
• Cool for a few minutes before cutting.
• Cut into eight pieces.