French-Style Spinach Galette

Ingredients

• 1.5 cups All-purpose flour
• 0.33 cup Extra-virgin olive oil
• 4 tablespoons Ice cold water
• 10 ounces Fresh baby spinach
• 2 large Leeks, white and light green parts sliced
• 2 cloves Garlic, minced
• 0.5 cup Ricotta cheese
• 0.75 cup Gruyère cheese, shredded
• 1 large Egg, beaten for wash(optional)
• 1 teaspoon Salt and black pepper

Instructions

1. 1

   In a medium bowl, whisk the flour and a pinch of salt. Slowly pour in the olive oil and ice water, stirring until a shaggy dough forms. Knead briefly, wrap in plastic, and chill for 30 minutes.

2. 2

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

3. 3

   In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté the sliced leeks until soft and translucent, about 8 minutes.

4. 4

   Add the minced garlic and baby spinach to the skillet. Cook until the spinach is completely wilted, then drain any excess liquid thoroughly to avoid a soggy crust.

5. 5

   In a small bowl, mix the ricotta with half of the Gruyère cheese, salt, and pepper. Fold this mixture into the cooled spinach and leeks.

6. 6

   On a floured surface, roll the dough into a 12-inch circle. Transfer the dough carefully to the prepared baking sheet.

7. 7

   Spread the spinach and cheese filling in the center of the dough, leaving a 2-inch border. Sprinkle the remaining Gruyère over the top.

8. 8

   Fold the edges of the dough over the filling, overlapping as needed. Brush the crust with the beaten egg and bake for 30-35 minutes until the crust is golden brown.