Galette is a flat round cake of pastry or bread and I love making them because you can play with flavors. I decided to make a savory galette with a cheese stuffed crust and spinach in the dough for color and flavor. The herbed ricotta brings a delicious creaminess and it pairs perfectly with the tanginess of tomatoes. It is a flaky crust that just melts in your mouth. Very easy to make and does not need any special equipment. A delicious eggless pie that is a must try that you will love!

Happy Cooking!

Servings: 10 inch pie

Prep Time: 30 mins 

Resting time: 1-2 hours

Cooking Time: 40-55 mins

Total Time: 3-4 hours

Ingredients: 

• 1 cup cold spinach puree- check notes

• 1 3/4 cup flour + 2-4 tbsp

• 3/4 cup cold butter in pieces (the size of a blackberry), a little less than 1.5 sticks

• 1 tbsp sugar

• 1.5 tsp+ 1 tsp salt

• 1/4+ 1/4 tsp pepper

• 1/4 tsp ajwain powder

• 1/4 cup ice cold water

• 2 cloves garlic chopped

• 1 pint grape tomatoes

• 1/2-2/3 cup ricotta

• 1 tsp chilli flakes

• 1 tsp mixed herbs

• 1 tsp chopped fresh thyme

• 1-2 tbsp Olive oil

• 1 tbsp Pine nuts optional

• Feta cheese garnish optional

• 4-5 slices of cheese for the stuffed crust optional

Directions: 

1. In a food processor or in a wide bowl, add flour, 1.5 tsp salt, sugar, pepper and ajwain powder and mix it together.

2. Add the butter to the flour and pulse it till the butter is the size of the a small blueberry/pea. You want the butter to remain in small pieces for a flaky crust.

3. Add the cold spinach puree and ice cold water. Pulse it in.

4. Transfer it to a work surface and knead it together to form a dough. The dough will probably be sticky. Add 2-4 tbsp ( first 2 then 3rd if needed) and knead it in. It will still be a little sticky but much more manageable.

5. Form the dough into a ball and smack it on the counter 2/3times. Wrap it on sling wrap and let it rest in the fridge for 1-2 hours.

6. While it is resting place tomatoes on a sieve on a bowl and sprinkle some salt to drain excess water.

7. Preheat oven to 375F

8. In a bowl, add ricotta and whip it till no lumps.

9. Add mixed herbs, thyme, chilli flakes, 1 tsp salt pepper and mix it together. Keep aside.

10. Cut a parchment paper about 14*14 inches and sprinkle flour on it.

11. Place the rested dough on the paper and sprinkle more flour on it.

12. Start rolling it out from all sides. Sprinkle flour if need be. Roll it out to the thickness you like. It does not have to be a perfect circle

13. If you are making a stuffed crust- roll it out thinner. About 12*12 inches.

14. If you are not making a stuffed crust- roll it out to about 10*10.

15. Use your hands to sae it if need be.

16. Spread the ricotta out over the dough leaving an inch on each side.

17. Spread out the tomatoes over the ricotta and sprinkle garlic.

18. Stuffed crust- cut sliced cheese into strips and place along the edge. Roll it over itself. Fold the stuffed edges over itself and make pleats about 2 inches apart.

19. Normal crust- Fold the edges over itself and make pleats 2 inches apart.

20. Ensure that the tomatoes are evenly spread out and sprinkle pine nuts.

21. Place the galette with the parchment on a baking tray.

22. Brush some olive oil mixed with chilli flakes all over the edges and lightly brush the tomatoes.

23. Bake at 375F for 40-55 mins till the crust is cooked through and the tomatoes are well cooked.

24. Garnish with feta cheese if you like. Slice and serve warm!

Notes/Tips:

• I blanched about 2 cups of spinach and pureed it with 1 tbsp of water in a grinder till smooth. Let it chill in the fridge till cold.

• Make sure to use ice cold water and cold butter.

• If you do not like or have fresh thyme you can use fresh parsley or basil.

• You can use cherry tomatoes if you want. You can also use chopped tomatoes but it can become soggy.

• Add any veggies you like.

• You can use a stand mixer to make the dough. Use a paddle to break the butter and switch to a dough hook when adding the spinach and water to form the dough.

• Do NOT over mix the butter. It should be be max the size of a pea or a small blueberry. That is what gives the crust a delicious flaky texture.

• After adding the extra tbsp of flour, the dough will be less sticky and more manageable. It will be a soft dough and will not stick to the surface as much.

• Roll the dough out on parchment paper. Rolling it on a surface and transferring it on a parchment paper is very difficult.

• If you are making it a stuffed crust you can make it large by rolling it out thin.

• Make sure your crust is well cooked, especially if you are making a stuffed crust.

• This can be reheated on a pan or griddle and oven.