Cherry Tomato Spinach Galette
Galette/Crostata - it's a "you say 'tomayto,' I say 'tomahto'" kind of conversation. Either way you slice it, vegetables or fruit on a pastry base tastes delicious, made more appealing by the imperfect way the crust is folded around the contents. This recipe, with Dijon mustard spread all over the bottom, has a gentle and pleasing tang. Changed, but originally taken from Comfort and Peasant, this dish is pretty to look at and makes a nourishing light brunch, lunch or dinner - a meal-in-one. It ticks all the boxes - enjoy!
Note: Sprinkle feta cheese and/or kalamata olives (chopped) on top of the cheddar and Parmesan for Greek flavours.
Try a Summer Squash or Zucchini Galette, Asparagus Galette, or Tomato Crostata with Honey-Thyme Glaze. Need a dessert? Try these delicious choices Apple/Cranberry Crostata or Apple Crostata with Cheese Crust. Back to Main Dishes.
Ingredients for the Crust
1 1/2 cups (195 g) flour, chilled in the freezer for 15 minutes
1/2 teaspoon (2 g) sugar
1/4 teaspoon (1 g) salt
1/2 teaspoon (2 g) coarsely ground black pepper
9 tablespoons (130 g) cold unsalted butter, cut into 1/2 inch pieces
1/4 cup grated cheddar or gruyere cheese
4 tablespoons sour cream
4-5 tablespoons (60-75 ml) ice water
Ingredients for the Filling
Cherry tomatoes (about 20-30), halved, to cover the galette filling
Olive oil
9 ounces spinach
1/2 small shallot, finely chopped (optional)
3 cloves garlic, finely minced
3 tablespoons (45 g) Dijon mustard
1/4 cup (37 g) sharp cheddar or gruyere cheese, grated, plus more for sprinkling on the crust, if desired
1/4 cup Parmesan cheese, grated, plus more for sprinkling on the crust, if desired
Salt and pepper to taste
Optional Egg wash;
1 Egg yolk
1 teaspoon (5 ml) water
Method
In a large bowl, whisk the flour, sugar and salt. With a pastry cutter, your fingertips or a food processor, incorporate the butter into the flour mixture until it resembles small peas, with some larger chunks here and there.
Add the sour cream, mixing until it is all combined.
Form a well in the centre 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.
Squash the dough flat between two pieces of plastic wrap or parchment paper. Wrap tightly and refrigerate for at least one hour or up to 24 hours.
Cut the cherry tomatoes in half and sprinkle with salt. Turn them upside down on a paper towel and let them drain for at least 30 minutes.
When ready to make the galette, preheat the oven to 400°F (204 C),
Heat olive oil in a pan over medium heat. Add in shallots, if using, cooking until slightly brown, about 3 minutes. Add the the garlic and sautee for another minute.
Add the chopped spinach and salt and pepper and cook until tender about 3 minutes. Remove from heat and set aside.
Remove the dough from the fridge and roll it between two sheets of plastic wrap or 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. If you have any issue with the dough sticking to the parchment paper, refrigerate it for 5-10 minutes, and then continue rolling it to the desired size.
Using the rolling pin and the plastic wrap and parchment paper, pull the dough onto the rolling pin and transfer the bottom parchment paper with the dough onto a baking sheet. If using plastic, remove it.
Leaving 2-inches (6 cm) at the border, spread the Dijon mustard over the dough, then scatter the spinach, cheeses and halved cherry tomatoes. Sprinkle with salt and pepper. Top with sprigs of fresh thyme or dried thyme.
Fold the edges of the dough over the filling. Brush the folded dough with the egg wash and sprinkle with the extra shredded mozzarella and cheddar cheese.
Bake the galette for 35 to 45 minutes, rotating halfway through to ensure an even colour all around. Remove from the oven and take off the sprigs of thyme. Let it cool for about 10 minutes, then cut and serve with a side salad or enjoy it on its own!
Galette/Crostata - it's a "you say 'tomayto,' I say 'tomahto'" kind of conversation. Either way you slice it, vegetables or fruit on a pastry base tastes delicious, made more appealing by the imperfect way the crust is folded around the contents. This recipe, with Dijon mustard spread all over the bottom, has a gentle and pleasing tang. Changed, but originally taken from Comfort and Peasant, this dish is pretty to look at and makes a nourishing light brunch, lunch or dinner - a meal-in-one. It ticks all the boxes - enjoy!
Note: Sprinkle feta cheese and/or kalamata olives (chopped) on top of the cheddar and Parmesan for Greek flavours.
Try a Summer Squash or Zucchini Galette, Asparagus Galette, or Tomato Crostata with Honey-Thyme Glaze. Need a dessert? Try these delicious choices Apple/Cranberry Crostata or Apple Crostata with Cheese Crust. Back to Main Dishes.
Ingredients for the Crust
1 1/2 cups (195 g) flour, chilled in the freezer for 15 minutes
1/2 teaspoon (2 g) sugar
1/4 teaspoon (1 g) salt
1/2 teaspoon (2 g) coarsely ground black pepper
9 tablespoons (130 g) cold unsalted butter, cut into 1/2 inch pieces
1/4 cup grated cheddar or gruyere cheese
4 tablespoons sour cream
4-5 tablespoons (60-75 ml) ice water
Ingredients for the Filling
Cherry tomatoes (about 20-30), halved, to cover the galette filling
Olive oil
9 ounces spinach
1/2 small shallot, finely chopped (optional)
3 cloves garlic, finely minced
3 tablespoons (45 g) Dijon mustard
1/4 cup (37 g) sharp cheddar or gruyere cheese, grated, plus more for sprinkling on the crust, if desired
1/4 cup Parmesan cheese, grated, plus more for sprinkling on the crust, if desired
Salt and pepper to taste
Optional Egg wash;
1 Egg yolk
1 teaspoon (5 ml) water
Method
In a large bowl, whisk the flour, sugar and salt. With a pastry cutter, your fingertips or a food processor, incorporate the butter into the flour mixture until it resembles small peas, with some larger chunks here and there.
Add the sour cream, mixing until it is all combined.
Form a well in the centre 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.
Squash the dough flat between two pieces of plastic wrap or parchment paper. Wrap tightly and refrigerate for at least one hour or up to 24 hours.
Cut the cherry tomatoes in half and sprinkle with salt. Turn them upside down on a paper towel and let them drain for at least 30 minutes.
When ready to make the galette, preheat the oven to 400°F (204 C),
Heat olive oil in a pan over medium heat. Add in shallots, if using, cooking until slightly brown, about 3 minutes. Add the the garlic and sautee for another minute.
Add the chopped spinach and salt and pepper and cook until tender about 3 minutes. Remove from heat and set aside.
Remove the dough from the fridge and roll it between two sheets of plastic wrap or 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. If you have any issue with the dough sticking to the parchment paper, refrigerate it for 5-10 minutes, and then continue rolling it to the desired size.
Using the rolling pin and the plastic wrap and parchment paper, pull the dough onto the rolling pin and transfer the bottom parchment paper with the dough onto a baking sheet. If using plastic, remove it.
Leaving 2-inches (6 cm) at the border, spread the Dijon mustard over the dough, then scatter the spinach, cheeses and halved cherry tomatoes. Sprinkle with salt and pepper. Top with sprigs of fresh thyme or dried thyme.
Fold the edges of the dough over the filling. Brush the folded dough with the egg wash and sprinkle with the extra shredded mozzarella and cheddar cheese.
Bake the galette for 35 to 45 minutes, rotating halfway through to ensure an even colour all around. Remove from the oven and take off the sprigs of thyme. Let it cool for about 10 minutes, then cut and serve with a side salad or enjoy it on its own!