Spinach, Ricotta, and Blistered Tomato Gallette
Back in the blogging game over here people!! I know I have been completely MIA for way too long. Life just got a little busy and I let my blogging get away from me. Now I am back and better than ever! Bare with me while I work out some kinks in the site – I’m learning as I go. I just didn’t want to wait another second to get you this recipe!
I’ve been getting creative in the kitchen with some of my farmer’s market finds. Going to the farmer’s market on Saturday (or really any time I can find one) is one of my most favorite things in the world. I love exploring all the options and seeing what our local farmers have to offer. It’s so FUN!! Last weekend I got a ton of cherry tomatoes and needed to figure out a way to use them up, and so came this super delicious galette. It was really pretty simple. I used a recipe by Joy The Baker for the dough, but you could easily use puff pastry or any other dough you have on hand.
For the filling:
1/2 cup cherry tomatoes
1 heaping cup spinach
3/4 cup ricotta cheese
1 tsp minced garlic
1 Tbsp fresh rosemary, roughly chopped
1/4 cup feta cheese
1 egg (for egg wash)
Salt & Pepper
Pre-heat oven to 375 degrees. Heat a skillet to medium high heat with olive oil. Add tomatoes and a pinch of salt. Let them sit until they start to sizzle and blister, toss gently as they cook. Set aside. Sauté spinach in remaining oil. Stir cooked spinach together in a small bowl with ricotta, garlic, rosemary, salt and pepper. Place mixture into the rolled out dough. Top with blistered tomatoes and feta. Trim the excess dough to make a circle. Fold dough up around the mixture. Cover the edges of the dough with egg wash and place on a parchment lined sheet. Bake for 35 minutes or until edges are golden brown and ricotta mixture is cooked through. Eat up!!!