Rustic Spinach and Ricotta Galette
This beautifully golden, free-form savoury tart is filled with creamy spinach and herbs. Enjoy it for brunch, lunch, or a light dinner alongside a fresh salad. Easy to make, it’s a great way to showcase simple ingredients.
How long will it take?
1 hour
What’s the serving size?
6
What do I need?
- 1 tbsp olive oil
- 1 small leek, thinly sliced
- 2 garlic cloves, crushed
- 300 g baby spinach
- 250 g ricotta
- ½ cup grated Parmesan or Manchego
- 2 large eggs
- ½ tsp dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg (extra), lightly beaten, for brushing
How do I make it?
- Preheat oven to 180C. Line a baking tray with baking paper.
- Heat olive oil in a large frying pan over medium heat. Add leek and cook for 4-5 minutes until softened. Stir in garlic and cook for 1 minute, until fragrant.
- Add spinach in batches, cooking until fully wilted. Remove from heat and allow to cool slightly. Squeeze out any excess moisture and roughly chop.
- In a bowl combine ricotta, Parmesan, eggs, oregano, salt, and pepper. Add the chopped spinach mixture and stir until well combined.
- Lay the pastry on the prepared baking tray. Spoon the spinach and cheese mixture into the centre of the pastry, leaving a 4-centimetre border around the edges. Fold the pastry edges over the filling, pleating as you go.
- Brush the pastry edges with the beaten egg. Bake for 35-40 minutes or until the pastry is golden and the filling is set.
- Allow to rest for 5-10 minutes before slicing and serving.
TOP TIPS
- Ensure you remove as much moisture as possible from the spinach – this prevents a soggy base and helps the filling set better.
- Use frozen spinach if you prefer – substitute with 250 g frozen chopped spinach, thawed and drained well.
- Add extra flavour by mixing in crumbled feta, sauteed mushrooms, or fresh herbs like dill or parsley.
- The galette can be baked and stored in the fridge for up to 2 days. Reheat at 150C for 10-15 minutes.
