Spinach galette with walnut pastry

Name: Spinach galette with walnut pastry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 115 g packs baby spinach; 2 British Blacktail Free Range Medium Eggs; 50 g pecorino, finely grated, plus extra to scatter; 250 g ricotta; ¾ tsp nutmeg, very finely grated; 1 No.1 Red Choice Tomato, thinly sliced; 1 tbsp walnut pieces, broken up; Extra virgin olive oil, to drizzle

With soft cheese, rich tomatoes and silky spinach, the walnuts add a delicious, nutty crunch to the pastry, making this a wholesome meal to share

0 out of 5 stars(0) Rate this recipe

Serves8
CourseLunch
Prepare20 mins
Cook25 mins
Total time45 mins
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 115g packs baby spinach
2 British Blacktail Free Range Medium Eggs
50g pecorino, finely grated, plus extra to scatter
250g ricotta
¾ tsp nutmeg, very finely grated
1 No.1 Red Choice Tomato, thinly sliced
1 tbsp walnut pieces, broken up
Extra virgin olive oil, to drizzle

For the pastry

200g plain flour, plus extra for dusting
50g walnut pieces
125g unsalted butter, cold and cubed
1 British Blacktail Free Range Medium Egg, beaten

For the pastry, put the flour and walnuts in a food processor and pulse until fine. Add the butter and ½ tsp fine salt, then blitz to crumbs. Pulse in 2 tbsp beaten egg (reserve the rest) then add 1-2 tbsp cold water until the dough binds together. Knead briefly with floured hands, and shape into a disc. Wrap and chill for 20 minutes.
For the filling, pour boiling water on the spinach over a bowl, stir and leave for 5 minutes until wilted. Drain, cool under cold water then wring out as much water as possible with your hands or a clean tea towel. Finely chop. Use a fork to beat together the eggs, pecorino, ricotta and nutmeg, then beat in the spinach. Season well.
Preheat the oven to 200°C, gas mark 6. Line a baking sheet with parchment. Roll the dough to a rough 30cm circle, using a little flour. Lift onto the lined sheet. Spoon the filling over the pastry, leaving a 5cm border all the way around. Brush this border with a little of the reserved beaten egg, then fold it up and around the filling, pressing where the pastry naturally pleats itself.
Lay the tomato slices over the filling and season. Brush the pastry with egg, scatter the top with more cheese and chill for 15 minutes, or until the pastry is firm. Bake for 15 minutes, scatter the galette with the walnut pieces, drizzle with olive oil, then return to the oven for 10 more minutes, until golden. Serve warm or cold, with a crisp salad.

Typical values per serving when made using specific products in recipe