Spinach And Tomato Galette Recipes

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.

TOMATO GALETTE

Steps:

• Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency. Beat the eggs in a jug, then tip into the processor and pulse to a soft dough - if it seems dry, add ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.
• Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn't need to be even or neat.
• Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.