A spinach and ricotta galette is a savory tart that combines the creamy texture of ricotta cheese with the fresh flavors of spinach. This rustic dish is perfect for a light meal or as an elegant appetizer.
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water (more if needed)
For the filling:
- 4 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten (reserve a little for egg wash)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Optional: fresh herbs (such as dill or parsley) for garnish
Instructions
1. In a large mixing bowl, combine the flour, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted (about 2-3 minutes). If using frozen spinach, just heat it through and drain any excess moisture. Let it cool slightly.
6. In a bowl, combine the ricotta cheese, grated Parmesan cheese, beaten egg, and cooked spinach. Add salt and pepper to taste. Mix until well combined.
7. On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
8. Spoon the spinach and ricotta filling into the center of the rolled-out dough, leaving a 2-inch border around the edges.
9. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
10. In a small bowl, whisk together the reserved beaten egg and milk. Brush the egg wash over the exposed crust.
11. Bake the galette for 25-35 minutes, or until the filling is set and the crust is golden brown.
12. Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally garnished with fresh herbs.
Aprile's Kitchen 