Galette Tricolori
YumGalette Tricolori: Italian dish made of tomatoes, spinach and hard cheese wrapped in puff pastry.
My mother’s garden. She managed to maintain heirloom variety tomatoes, garlic, cucumbers and God knows what else that exists in our family for over hundred years. We have always had very special taste of salads and sauces when prepared with such a plants. Now, surrounded with all of those sorts of industrial food, I really appreciate her efforts very, very much. It brings me to being frugal again: bountiful garden is a result of doing everything using common sense. Nature is the boss. Mother Earth gives everything to everyone. We should teach our children to respect Nature and it’s resources. On this ground, we shall live happier and peaceful lives.
This dish is best served when warm with any kind of cheese, bacon, lettuce or olives and glass of wine. This was our supper on Saturday. Simply beautiful and perfect. All tomatoes you see on the photo are intended for salsa. But it is another story waiting to be told.
Galette Tricolori
Ingredients
- Puff pastry rolled, approx size 10 x 11 inches
- 3 cup Spinach leaves, fresh
- 1 1/2 cup flour
- 1 Tbsp instant yeast
- 3 Tbsp hard cheese, grated
- Salt and grounded black pepper to taste
- 2 eggs
- 1 cup + 2 Tbsp tomato paste or juice
- 2 Tbsp sour cream
- 4 Tbsp milk
- 3 Tbsp oil
Instructions
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In a pot, in 4 cups of boiling water, put spinach leaves and cook just until wilted.
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Lightly oil baking dish of 9 x 9 inches size.
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In a bowl, mix eggs, tomato paste, sour cream, milk and oil.
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Add dry ingredients to mixture: flour, yeast, hard cheese, salt and black pepper. Mix well.
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Turn the oven to reach 180 C / 356 F.
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Lay puff pastry to baking dish. It has to be oversized, unfolded.
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Lay wilted spinach leaves to cover the bottom of puff pastry.
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Pour tomato mixture on the spinach and fold the pastry edges over the filling to create a galette shape.
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Bake for 30 minutes.
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Serve with cheese, olives and glass of white wine.
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