Spinach And Tomato Galette Recipes

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SPINACH AND TOMATO GALETTE



Spinach and Tomato Galette image

Make and share this Spinach and Tomato Galette recipe from Food.com.

Provided by _Pixie_

Categories     Savory Pies

Time 2h10m

Yield 8 slices

Number Of Ingredients 19

1/2 cup lukewarm water, 105 to 110 degrees f
2 teaspoons sugar
3/4 teaspoon salt
2 tablespoons olive oil or 2 tablespoons garlic oil
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup semolina
1 teaspoon instant yeast
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 small yellow onion, diced into 1/4 inch pieces
1 tablespoon olive oil or 1 tablespoon garlic oil, divided
1 1/2 cups part-skim ricotta cheese
3/4 cup freshly grated parmesan cheese, divided
1 plum tomato, cut into 1/4 inch pieces
12 large fresh basil leaves, snipped into pieces
4 cloves garlic, finely minced
fresh ground black pepper, to taste
2 ounces feta cheese, crumbled
2 plum tomatoes, cut into 1/4 inch rounds

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.

Nutrition Facts : Calories 286.9, Fat 13.7, SaturatedFat 5.9, Cholesterol 29.2, Sodium 532.1, Carbohydrate 27.2, Fiber 3.2, Sugar 3, Protein 15.1

CHERRY TOMATO AND CHEESE GALETTE



Cherry Tomato and Cheese Galette image

While 'galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.

Provided by Chef John

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 2h20m

Yield 12

Number Of Ingredients 20

1 ⅓ cups all-purpose flour
2 tablespoons cornmeal
½ teaspoon fine salt
½ cup frozen unsalted butter, cubed
1 tablespoon apple cider vinegar
¼ cup ice water
1 (8 ounce) package soft goat cheese
1 egg yolk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons sliced fresh basil
3 cups cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1 egg, beaten
2 teaspoons water
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 teaspoon extra-virgin olive oil, or as desired
sea salt to taste

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.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 14.2 g, Cholesterol 66.7 mg, Fat 16.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 9.4 g, Sodium 335 mg, Sugar 0.6 g

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