This is a sponsored conversation written by me on behalf of the National Pork Board.
Quiches are one of my favorite breakfast or lunch meals out there. I love that they come with a flaky golden crust and then filled with any topping your heart so desires.
Another thing I love is pizza. It comes with the same golden bread crust and topped with as many combinations of ingredients you can come up with.
Something that was very foreign to me until lately was a galette. It is a type of French cuisine that is usually circular and flat in shape. These also can be topped with many toppings but most commonly they are filled with ham and cheese. I have to admit this was my first go around with a galette and I had never tried one before this recipe. I see them all the time and was intrigued by the way they resemble a quiche and pizza mix. A quiche looking crust but looks like a pizza when cut.
I wanted to keep this recipe as classic as can be and decided to minimize the ingredients. Ham and cheese were a given with this dish. I knew I wanted it to resemble a pizza so I wanted to bring in the red from the tomatoes and green from the spinach. There is no salt added to this dish because the ham, diced tomatoes and cheese bring a lot of the saltiness out in their own flavors.
You could say that I was beyond excited with the way this recipe turned out and I am already planning my next galette.
You can find this recipe along with my Supreme Pizza Spaghetti in the Cooking for Comfort E-Cookbook. You can download it for FREE here. I am also giving away one physical copy of this cookbook. To enter please leave a comment stating your favorite comfort food recipe. Giveaway will end December 25th.
ENJOY ~ Meagan
Ham and Spinach Galette
For the Dough
1 ⅓ cup flour (divided)
4 Tbsp unsalted butter, chilled
½ tsp salt
¼ tsp chili powder
1 large egg
⅛ cup water
For the Filling
1 tsp olive oil
1 ½ cups diced ham
1 cup diced tomatoes, drained
½ cup white cheddar, grated
1 cup fresh spinach
1 egg white
For the Dough
Add 1 cup flour, salt, chili powder and butter to a medium size bowl. Using a dough blender mix the dough forming large chunks. In another bowl whisk the egg and water and pour into flour mixture. Using your hands start to knead the dough. Add the remaining ⅓ cup flour to the mixture. Make into a ball shape and then flatten to form a circular shape. Cover with saran wrap and place in refrigerator for at least 3 hours.
Remove from refrigerator and place on lightly floured work surface. Roll out with a rolling pan creating a 10 inch circle.
For the Filling
Preheat oven to 375 degrees.
Add olive oil to a large skillet over low/medium heat. Add the ham and diced tomatoes to the skillet. Cook for 10 minutes stirring occasionally. Remove from heat and place ham and tomatoes into the middle of the dough leaving 1 to 1 ½ inch free all around the edge. Top with the grated cheddar and spinach leaves. Fold the dough over the filling and pinch to ensure it doesn’t unfold. Brush the dough edges with egg white wash.
Place galette onto a non-stick baking sheet or baking mat. Cook for 30-35 minutes or until crust is a golden brown color. Allow to cool 5-10 minutes before eating.
Disclosure: I have a working relationship with the National Pork Board and I was compensated for this post. All opinions are 100% my own.