SPINACH AND TOMATO GALETTE

Spinach and Tomato Galette image

Provided by _Pixie_

Time 2h10m

Yield 8 slices

Number Of Ingredients 19

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1/2 cup lukewarm water, 105 to 110 degrees f
2 teaspoons sugar
3/4 teaspoon salt
2 tablespoons olive oil or 2 tablespoons garlic oil
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup semolina
1 teaspoon instant yeast
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 small yellow onion, diced into 1/4 inch pieces
1 tablespoon olive oil or 1 tablespoon garlic oil, divided
1 1/2 cups part-skim ricotta cheese
3/4 cup freshly grated parmesan cheese, divided
1 plum tomato, cut into 1/4 inch pieces
12 large fresh basil leaves, snipped into pieces
4 cloves garlic, finely minced
fresh ground black pepper, to taste
2 ounces feta cheese, crumbled
2 plum tomatoes, cut into 1/4 inch rounds

Steps:

Put the first eight ingredients (ie water to yeast) in the breadmaker in the order specified and run the dough cycle.
On my machine this takes 90 minutes.
If you don't have a breadmaker you can mix all the ingredients until smooth, cover and allow to rise until doubled.
Preheat the oven to 375F.
Spray a pizza pan with cooking spray (and your hands too).
Remove the dough from the bread machine and spread into a 14" round on the pizza pan.
If the dough is hard to spread cover it and let it relax for a few minutes then continue.
Heat 1 teaspoon olive oil in a non-stick over medium heat.
Cook the onions until softened.
Combine the spinach, sautéed onion, 2 teaspoons oil, ricotta, 1/2 cup Parmesan, chopped plum tomato, basil, garlic and pepper in a medium bowl and mix well.
Spread this filling onto the rolled-out dough leaving a 2 inch border without filling.
Top with the crumbled feta.
Arrange the sliced tomatoes in circles or other decorative patterns over the feta and sprinkle on the remaining 1/4 cup grated Parmesan.
Fold the untopped border of the dough towards the middle to partially cover the topping, crimp the dough to fit.
Bake the galette for 20 to 25 minutes or until the filling is hot and the crust is golden.
Cool for a few minutes before cutting.
Cut into eight pieces.