Best 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.

MUSHROOM AND SPINACH GALETTE

Steps:

• To make crust:.
• Preheat oven to 350 degrees.
• Mix the flour and salt. Drizzle the olive oil over the flour and cut in with a fork, combining lightly until the mixture resembles coarse meal. Sprinkle water over the flour, a tablespoon at a time, and mix lightly with a fork. With your hands, press the pastry lightly into a ball, wrap in waxed paper, and let rest in the refrigerator at least 20 minutes.
• For the rest:.
• Chop the shallots and place them in a frying pan with the olive oil. Saute over medium heat until they begin to soften. Lower the heat and add the wine. Slice the white and portobello mushrooms, and add them to the pan, cooking until they soften and release their liquid. Add the spinach, salt, pepper and herbs and cook until the spinach is wilted.
• On a wide surface, roll out the dough between two sheets of parchment paper until it becomes a 1/4-inch-thick circle. Arrange the vegetable mixture in the middle of the dough, and loosely gather the dough around the filling, leaving an opening at the top (the dough won't close completely). Place the galette on a new sheet of parchment paper on a baking sheet and bake in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes.
• Slice and serve.