Savory Spinach and Cherry Tomato Galette

The mellow yet sharp flavors of the Dijon mustard bring out the most beautiful
flavors in this Savory Spinach and Cherry Tomato Galette! Enjoy this with an
arugula salad for a totally versatile lunch or dinner!

www.comfortandpeasant.com

Servings: 4 People

Author:

Prep Time
30 minutes

Cook Time
45 minutes

Resting time
30 minutes

Total Time
1 hour, 45 minutes

Course:

Cuisine:

American French

Keywords:

pie Pastry Dough

Instructions

1 In a large bowl, whisk the flour, sugar and salt. With a pastry cutter or your
fingertips, incorporate the butter into the flour mixture until it resembles
coarse meal, with some larger chunks here and there.
2 Form a well in the center, and add in 4 tablespoons of ice water. Mix with your
fingers until the dough holds together enough to form a ball. If it is too dry,
add the rest of the water one teaspoon at a time.
3 Form a well in the center, and add in 4 tablespoons of ice water. Mix with your
fingers until the dough holds together enough to form a ball. If it is too dry,
add the rest of the water one teaspoon at a time.
4 In the meantime, turn on the oven to 400°F (204 C) and then start heating up the
oil in a pan over medium heat. Add in the spinach, garlic and salt and pepper
and cook until tender about 10 minutes. Transfer to a plate to cool and set
aside.
5 Now start rolling the dough between two sheets of lightly floured parchment
paper into a 14-inch (35.5 cm) circle. Make sure to loosen the parchment paper
from the dough occasionally and add some extra flour if it sticks. Discard the
top parchment paper and transfer the bottom parchment paper with the dough onto
a baking sheet.
6 Leaving 2-inches (6 cm) at the border, spread the Dijon mustard over the dough,
then scatter the cooked spinach and halved cherry tomatoes and sprinkle with the
feta cheese.
7 Fold the edges of the dough over the filling. If you have any issue with the
dough sticking to the parchment paper, refrigerate it for 5-10 minutes, and then
continue folding it. Brush the folded dough with the egg wash and sprinkle with
the shredded mozzarella and cheddar cheese.
8 Bake the galette for 35 to 45 minutes, rotating halfway through to ensure even
color all around. Remove from the oven and let it cool for about 10 minutes,
then cut and serve with a side salad or enjoy it on its own!

Savory Spinach and Cherry Tomato Galette

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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