Olive oil galette with spinach, ricotta and sun-dried tomatoes.
Perfect for the festive season, for informal dinners with friends, if you need to bring that something special to a dinner… Absolutely delicious!
Olive oil galette – dough?
Yes, you can make flaky olive oil pastry dough, it is flavourful and as flaky as the butter version.
I will be using the Olive oil flaky dough recipe from Dessert Person cookbook but with some adjustments 🙂 Thank you Claire for this fantastic recipe.
It is my go to dessert or pastry recipe cookbook so in case you are looking for a great dessert cookbook, this review might help. We review a different cookbook every other week at the Honest Cookbook reviews.
Can I use different fillings?
You can adjust this version and add some parmesan cheese too, in the filling or as parmesan flakes on top at the end.
Goes really nicely with some olives too.
Olive oil galette with spinach and ricotta
Course: Main, AppetizerCuisine: Mediterranean, FrenchDifficulty: Medium4
servings2
hours1
hourIngredients
300 g fresh spinach
200 g ricotta
1 garlic clove
100 g leek
1 tablespoon olive oil
Nutmeg
Salt and pepper
Sun-dried tomatoes
1 egg (for the egg wash)
- Flaky olive oil pastry dough
230 g all-purpose flour
60 g olive oil
3 g salt
1/4 teaspoon baking powder
12 g sugar
60 g ice cold water
1 tablespoon olive oil
Directions
- Flaky olive oil pastry dough
- In a medium-size bowl, combine using a spoon: flour, sugar, salt, baking powder and olive oil.
- Brake up the large pieces with the back side of the spoon.
- Add the cold water and keep stirring with the spoon and then with your hands.
- Transfer the dough to a work surface and knead a few times.
- Press the dough into a 2 cm thick square and wrap it tightly in plastic. Refrigerate for 1 hour.
- Roll out the dough to a 2-3 mm thick square. The dough it pretty hard and not the easiest to roll out so put some nice music 🙂 It took be 6 minutes to roll out the dough.
- Brush the dough with the extra tablespoon of olive oil.
- Fold up the dough into a flat loose roll.
- Flatten the dough with your hand and then roll out into a 1 cm thick rectangle.
- Bring the left and right sides of the dough inward to fold it in thirds.
- Then, wrap the dough thickly in plastic and refrigerate for at least 30 minutes up to 3 days.
- Spinach and ricotta filling
- Heat olive oil on a medium-size skillet over medium heat.
- Finely chop the garlic and add the the skillet.
- Chop the leek into 1 cm pieces and add the to skillet.
- Cook for 3 minutes or until soft.
- Add fresh spinach in two batches. Add half of them, cover with a lid and cook for 1-2 minutes. Add the rest of the spinach, cover and cook for another 1-2 minutes.
- Remove the lid and cook for 4-5 minutes or until all the liquid evaporates.
- Transfer the spinach to a bowl.
- Add the ricotta, salt, pepper and grated nutmeg. Mix well.
- Preheat the oven to 180°C.
- Roll out the olive oil dough into a 2-3 mm thick square. It will take some time so again put some nice music 🙂
- Transfer the dough to a baking tray covered with parchment paper.
- Place the spinach and ricotta mixture in the middle of the dough and spread it into and even layer, making sure you leave a 2-3 cm border all round.
- Fold the edges.
- Brush the edges with egg wash.
- Bake for 50 minutes to 180°C.
- Let it cool slightly before serving. Top with some sun-dried tomatoes and enjoy it!
Recipe Video
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