Spinach & Tomato Galette with Hard Boiled Eggs
Prep time
Cook time
Total time
Serves: 4-5 portions
  • For the Dough:
  • 1 cup of all purpose (unbleached) flour
  • 1 tightly packed teaspoon of fresh thyme leaves
  • ¼ teaspoon of table salt
  • 2 tablespoons of cold but workable butter (half salt)
  • 2 teaspoons of lemon juice
  • 4½ tablespoons of cold water
  • For the Creamy Spinach Filling:
  • 1 loosely packed tablespoons of minced garlic
  • 1 small french shallot, sliced, length wise
  • 1 teaspoon of coconut oil
  • 4 tightly packed cup of fresh baby spinach
  • 1 tablespoon of flour
  • 1 cup of cashew milk
  • ¼ cup of grated parmesan cheese
  • Extras needed:
  • 1 egg wash (1 egg + water mix)
  • 2 hard boiled eggs to your liking
  • ¼ cup of grated strong, old cheddar
  1. - Make the dough. In a mixing bowl, start mixing the flour and the butter together, rubbing the cold but workable butter on all the flour to end up with a "wet sand" consistency. Then add all the other ingredients (dry first, wet after) and form your ball of dough.
  2. Don't worry if you think you added too much flour or liquid... just adjust the dough texture by either adding what's missing. Once again, this is a super easy going recipe.
  3. - On a floured surface, knead the dough for a minute or two, just to make sure that all the ingredients are well mixed and when the texture is becoming smoother. Wrap the ball in a plastic wrap and let it rest in the fridge for 30 minutes.
  4. - Pre-heat your oven at 350.
  5. - In a non stick pan, on the stove top, on medium high heat.... heat the coconut oil with the garlic, shallots and spinaches. Once everything is decently cooked and the spinaches are soft, add the flour and mix well, making sure that everything is well coated.
  6. - Slowly add the liquid, while stirring your mixture. Stir in the parmesan cheese at the end and lower the heat to medium/low.
  7. - Let it bubble gently for a little moment to reduce and thicken the sauce. Transfer it in a bowl and put it in the freezer to cool it down while stirring it once it a while to make sure it cools down equally. This step should take about 10 minutes. Slice your tomato. Reserve.
  8. - Remove your dough from the fridge and roll it flat on a floured surface. Roll it decently thin to have enough place to put all your filling but not too thin that it's transparent. You want it to be strong enough to hold the liquid in your filling. Transfer your rolled dough on the parchment paper.
  9. - Place the lukewarm or fully cold spinach filling in the middle and top it with the tomato slices. Close the edges of your pastry and brush the top with your egg wash.
  10. - Put in the oven for 60 minutes, then add the grated cheddar cheese on top before putting it back in the oven, on broil, for another 2-3 minutes, until the cheese is melted and sizzling.
  11. - Serve with a poached or hard boiled egg and enjoy!
Recipe by Zesty & Spicy at https://admin.zestyandspicy.com/popular_diets/vegetarian/spinach-tomato-galette-with-hard-boiled-eggs/