Tomato & Spinach Puff Pastry Galette
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. Preheat your oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Once spinach has drained, place in medium sized bowl and add your 1 cup of grated parmesan. Mix until fully blended, set aside.
  6. On an overturned baking sheet lined with parchment paper, roll out your puff pastry sheet.
  7. Next fill with spinach/parmesan mix and spread over crust leaving 1" of space between edge and spinach mix.
  8. Layer tomato slices on top of spinach mix.
  9. Fold crust edges over one another (as pictured) until your spinach/tomato filling is tucked in.
  10. Sprinkle with your saved parmesan. Drizzle with 1 tbsp oil and lightly salt and pepper the top.
  11. Brush milk on crust edges as to create a nice matted brown affect.
  12. Pop galette in preheated oven for 18-20 minutes, until crust is golden and galette has puffed up and is cooked through.
  13. Remove from oven, let cool for a minute or two before slicing. Serve!
Recipe by My Lavender Blues at