day when I had some spinach and ricotta filling leftover from some homemade ravioli I had made the day before. One of my all time favorite food blogs lately is www.hatibon.com and that’s exactly where I had referred to for the recipe of the filling of my ravioli. So before we move on with this galette recipe you can click here to check out my friend Hati’s blog and her delicious ravioli recipe.
I was really excited with this brilliant idea of using this filling to make a galette so I proceeded quickly and prepared my dough, which actually is a basic pie dough or “pâte brisée” to be specific. I’d like to note here that although it was something I had known for many years yet refrained from trying, it is again Hati who talked me into making this rustic looking product called galette in the first place. So I started off with a yellow plum and cherry galette last spring and then came the rest because I fell in love with ‘galette’ in itself! Interestingly enough, having such a shameless sweettooth and all, I somehow seem to fancy salty & savory galettes even more than sweet ones.
Last but not least I must say that I can’t take credit for the components of this recipe since they are both from my friend’s blog BUT putting them together to compose this delicious treat was my idea and after a brief consultation with my dear friend Hati I was almost convinced that we had something really good in line 🙂 The final product turned out to be fantastic and surprisingly it was also featured in the October 2016 Turkish edition of one of the world’s best selling food magazines, namely La Cucina Italiana. Oh boy! What a memorable recipe this turned out to be!
For the dough:
- 115 gr unsalted butter (ca. 1 stick or ½ cup)
- 175 gr all purpose flour or combination of whole wheat & a.p. (1 cup + 2 tbsp)
- ¼ tsp salt
- 1 tbsp ice cold lemon juice (freshly squeezed)
- 3-4 tbsp ice cold water
- 2-3 tbsp milk (to brush on the dough)
For the filling:
- 500 gr spinach (1.1 lbs)
- 150 gr ricotta (5.3 oz.)
- 2 tbsp pine nuts
- 60 gr finely grated Parmesan cheese (about 5-6 tbsp)
- 20 gr cream cheese (1 tbsp)
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 clove of garlic, finely chopped
- Salt and blackpepper
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To make the dough:
For best results all ingredients that will form the dough need to be as cold as possible. Start by cutting butter into little cubes and place in the freezer for 15 minutes. Meanwhile add salt to the flour, sift and place in the refrigerator.
- Now place flour and butter into a large mixing bowl and work with a pastry blender until you obtain a cornmeal-like consistency. You can also do this in your food processor or work manually using your fingertips.
- Add lemon juice first and continue adding ice cold water one tablespoon at a time (you may not need to add all of the water depending on the type of flour you use). The dough should barely come together to form a ball when you squeeze it; it should not be too sticky nor too crumbly!
- You will not be kneading this dough but instead you should form it into a disc working as quickly as possible so as not to allow the butter pieces to melt. Once ready, wrap the disc of dough with plastic cling film and place in the refrigerator to chill for at least 1 hour. Meanwhile you can prepare the filling.
To prepare the filling:
Heat olive oil in a large pan. Add prewashed and drained spinach and chopped garlic (if using). Toss spinach over medium-high heat for a few minutes. Add butter, a generous pinch of nutmeg, salt and freshly ground black pepper. Take pan off the heat before spinach loses its color.
- If there seems to be too much liquid left in the pan drain excess liquid by placing the cooked spinach in a sieve. When warm enough to handle, place on cutting board and roughly chop.
- Now combine ricotta, half of the parmesan cheese (about 2-3 tbsp) and cream cheese in a large bowl. Quickly toast 1 tablespoon of the pine nuts over low-medium heat until they turn a light golden color (they burn quite quickly, so be careful!) Roughly chop the toasted pine nuts and add to the ricotta mixture along with the spinach. Mix all until all ingredients are well combined.
Forming and baking the galette:
Take the dough out of the refrigator and let it rest at room temperature for about 15 minutes. Start heating oven to 180 C (350 F).
- Cut out a piece of baking paper large enough to fit your baking tray, place the paper on the counter and lightly dust with flour. Using a rolling pin, roll out the dough into a circle of about ¼ inch thinness, lightly dusting with flour if necessary. (Or you can roll out the dough directly on the baking sheet if you have a rimless one). Sprinkle the remaining Parmesan cheese (about 2-3 tbsp) in the middle of the dough, leaving about 1 ½ inch space from the border.
- Now spread the spinach filling on top and fold the border inward over the filling. You don’t need to be too neat since it is this rustic appearance that distinguishes galettes from other pies. Transfer the baking paper with galette onto baking sheet. Brush the borders with plain milk.
- Bake in preheated oven for about 45 minutes or until borders turn a nice golden brown color. Don’t forget to sprinkle the remaining (untoasted) pine nuts during the last 15 minutes of the baking time. Serve warm.