Spinach And Tomato Galette

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

• 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

Recipe

• 1 put the first eight ingredients (ie water to yeast) in the breadmaker in the order specified and run the dough cycle.
• 2 on my machine this takes 90 minutes.
• 3 if you don't have a breadmaker you can mix all the ingredients until smooth, cover and allow to rise until doubled.
• 4 preheat the oven to 375f.
• 5 spray a pizza pan with cooking spray (and your hands too).
• 6 remove the dough from the bread machine and spread into a 14" round on the pizza pan.
• 7 if the dough is hard to spread cover it and let it relax for a few minutes then continue.
• 8 heat 1 teaspoon olive oil in a non-stick over medium heat.
• 9 cook the onions until softened.
• 10 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.
• 11 spread this filling onto the rolled-out dough leaving a 2 inch border without filling.
• 12 top with the crumbled feta.
• 13 arrange the sliced tomatoes in circles or other decorative patterns over the feta and sprinkle on the remaining 1/4 cup grated parmesan.
• 14 fold the untopped border of the dough towards the middle to partially cover the topping, crimp the dough to fit.
• 15 bake the galette for 20 to 25 minutes or until the filling is hot and the crust is golden.
• 16 cool for a few minutes before cutting.
• 17 cut into eight pieces.