Best 6 Spinach And 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!

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.

HEIRLOOM TOMATO GALETTE WITH PECORINO

Steps:

• Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours., Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes., Preheat oven to 425°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet., Place cheese slices over crust to within 2 in. of edge; arrange tomatoes over cheese. Fold crust edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.

TOMATO GALETTE WITH BASIL PESTO AND FETA

Steps:

• Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone., Spread pesto mixture over crust to within 2 in. of edge; top with ¼ cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining ¼ cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan. , Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.

ROASTED TOMATO AND HERBED CHEESE GALETTE

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
• Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
• Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese.
• Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
• To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.

SPINACH AND TOMATOES

Steps:

• Combine spinach, tomatoes, onion and herbs in a small saucepan.
• Heat to boiling then simmer 7-10 minutes or until onions are cooked.
• Serve, passing parmesan and vinegar at the table for each person to add as they prefer.