Spinach, White Bean and Pine Nut Galette
Serves 8 (with a 13-inch tart).
Note: This tart is free-form, so if you don’t have a platter large enough to hold a 13-inch round, you can make it smaller, or you can serve the slices on a rectangular platter. Vegans can use shortening in the crust, and mash a Yukon Gold potato to replace the egg in the filling, and use the nondairy cheese of choice. For a vegan egg wash, whisk a tablespoon of agave with a tablespoon of plain soy milk. From Robin Asbell.
• 1 lb. spinach leaves
• 3/4 c. unbleached flour
• 3/4 c. whole-wheat pastry flour
• 1 1/2 tsp. salt, divided
• 8 tbsp. (1 stick) unsalted butter, or shortening
• 1/2 c. plus about 3 tbsp. ice water
• 2 large green onions, chopped
• 1 tsp. dried thyme
• 1/2 tsp. black pepper
• 3 eggs, divided (see Note)
• 4 oz. aged Gouda or Gruyère, divided
• 1 (15-oz.) can navy beans, rinsed and drained, dry
• 3 tbsp. pine nuts
• 1 small roasted red pepper, slivered
Line a large rimless sheet pan with parchment paper (an AirBake works well). Preheat the oven to 400 degrees.
Bring a pot of water to boil for the spinach. When it boils, add the spinach, stirring as it gets full. Bring back to a boil, just a minute or two, and when the spinach is bright green, drain in a colander. Rinse with cold water, then wring out spinach by the handful. Place the spinach on a kitchen towel, then roll up and twist to wring out as much water as possible. Reserve.
In a large bowl, combine the unbleached and pastry flour with 1 teaspoon salt, and whisk to combine. Using a grater, shred the cold butter into the flour mixture, tossing to coat. If using shortening, cut in with a pastry blender. Drizzle in 1/2 cup ice water, tossing the flour mixture with a fork. As the dough forms, press it together gently with your hands, adding 3 tablespoons ice water, a tablespoon at a time, to moisten any dry flour and mix it into the dough. When the dough holds together, press into a disk, then chill for an hour.
In a large bowl, place the prepared spinach, green onions, thyme, 1/2 teaspoon salt, pepper, and 2 eggs (or mashed potato) and mix well. Mix in half of the shredded cheese, then fold in the beans. Reserve.
Whisk the remaining egg in a cup with 1 tablespoon water to brush on the pastry.
On a floured counter, roll out the dough to a 15-inch round. Carefully fold it in half and transfer to the prepared baking sheet; it may hang over the edges. Spread the filling on the dough, leaving an inch of pastry bare around the edge. Fold 2-inch-wide lengths of the dough over the filling to form a rim. Brush the pastry with the egg and, if there is some left over, spread it over the filling. Sprinkle with remaining cheese and all the pine nuts, and arrange pepper strips on top.
Bake for 35 to 40 minutes, until the crust is golden brown and crisp, and the filling feels firm when pressed in the center. Cool on a rack, then serve.
Nutrition information per serving:
Calories 350 Fat 20 g Sodium 790 mg
Carbohydrates 31 g Saturated fat 11 g Total sugars 2 g
Protein 14 g Cholesterol 120 mg Dietary fiber 7 g
Exchanges per serving: 2 starch, 1 medium-fat protein, 3 fat.