I am currently sitting on 28,567 e-mails in my inbox. I’m either absurdly popular or have a problem with signing up for crappy subscriptions that I once planned on opening and literally have never even touched.
Unfortunately it is the latter and am wanting to gouge my eyes out every time I look at my phone. And the worst part is that I will actually never do anything about it. like never-ever. in which case i will experience this anxiety for pretty much the rest of my iPhone’s existence.
I could totally use a cyber blow torch but since that seems a little extreme and violent I’ll resort to wine & good food for self medicating to ease the anx.
And speaking of good food that doubles as a stress reliever (since it is so damn simple to make)….. I present to you this tomato & spinach puff pastry galette.
If you follow me on instagram you would have gotten a sneak peak or actually a “spoiler” video that I uploaded involving the creation of this super simple and incredibly delicious galette. Check it out @mylavenderblues
(also if you prefer videos, i am constantly uploading them on my social media outlets, i try and avoid posting them on my website due to size and the fact that it makes my website move at a snails pace…. someday i’ll figure out how to fix that).
You can easily make your own puff pastry dough! But keep in mind you will need at least 12 hours for the pastry dough to come together if making yourself (there is a lot of butter, folding, pounding and chilling when making your own dough).
I prefer campari tomatoes because of their sweetness and size. However cherry tomatoes work great as well! This dish is meant for ease, and galettes are great for getting rid of what you already have in the fridge. No waste!
You may use fresh spinach but will need A LOT of it. Frozen is great and is perfect for when in a rush or preparing for a large party. It also still tastes incredibly fresh.
You may use grated parmesan for sprinkling, but shaved gives you more even “melty” coverage.
Go easy on the salt, there is a lot of parmesan which is already salty.
I use a milk wash for the crust to create more of a matte look for this savory galette.
Feel free to get crazy with toppings! And share with me if you have any good tips//ideas!
- Puff Pastry Sheet (9" x 13")
- 8-10 Campari Tomatoes sliced in ¼" - ⅛" thin rounds
- 14 oz bag frozen cut leaf spinach (cooked according to package)
- 1 cup grated parmesan
- ¼ cup shaved parmesan for sprinkling
- 1 tbsp olive oil
- Salt & Pepper
- 1 tbsp milk
- Preheat your oven to 400 degrees.
- First make sure your puff pastry sheet (if previously frozen) has been sitting out at room temperature for an hour before using. If in the fridge, remove and let sit on counter for 15 minutes before ready to use.
- Next take your tomato slices and lay out and layer with paper towels to drain as much liquid from tomatoes as possible. Let tomatoes drain for 20 minutes.
- Once you cook spinach according to package be sure to drain as much liquid out from spinach as possible. I find it best to line a colander with paper towels and using the back of a spoon to press down on spinach to squeeze out liquid.
- Once spinach has drained, place in medium sized bowl and add your 1 cup of grated parmesan. Mix until fully blended, set aside.
- On an overturned baking sheet lined with parchment paper, roll out your puff pastry sheet.
- Next fill with spinach/parmesan mix and spread over crust leaving 1" of space between edge and spinach mix.
- Layer tomato slices on top of spinach mix.
- Fold crust edges over one another (as pictured) until your spinach/tomato filling is tucked in.
- Sprinkle with your saved parmesan. Drizzle with 1 tbsp oil and lightly salt and pepper the top.
- Brush milk on crust edges as to create a nice matted brown affect.
- Pop galette in preheated oven for 18-20 minutes, until crust is golden and galette has puffed up and is cooked through.
- Remove from oven, let cool for a minute or two before slicing. Serve!