Spinach and Tomato Galette

Recipe by _Pixie_
READY IN: 2hrs 10mins
YIELD: 8 slices
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.