Breakfast Galette with Spinach, Tomatoes, and Goat Cheese

Breakfast Galette with Spinach, Tomatoes, and Goat Cheese

Spring is here in full force in Seattle. This means, of course, that we’re teased with glorious warm days – the type of day that fills you with hope, inspiration, and love for your fellow humans – interrupted by cloudy skies, chilly weather, and rain. When I first moved here, I found this disappointing. Now, I realize this is just the build-up. Clearly, the weather gods’ intent was to remind us what the outdoors look like; that there are times we can be outside without getting wet, that the air isn’t always chilled but is, in fact, sometime really warm and lovely.


And, of course, one my favorite parts of summer is my garden. I’m still so excited to grow, cook, and can our own food each year, and this year is no exception (helped along mightily by my amazing and saint-like mother-in-law, Ruth, who spent 8 hours weeding and prepping our yard this summer while Brandon and I were at work).


This month at S&S, we’re celebrating all that we have to be excited for in our gardens. First up is this Breakfast Galette. Filled with sweet summer tomatoes and earthy spinach straight from the the garden, it highlights the very best flavors of this warm(ing)-weather season.



The tart dough recipe is a slight alteration from one I found on the website of the formerly Seattle-based blogger, Dana Treat (though the blog is no longer operating, I really enjoyed it back in the day. She had great, very cookable recipes). I edited the recipe slightly to make enough just for one recipe of this galette, but the dough is delicious and comes together quickly and easily.





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Breakfast Galette with Spring Veggies and Goat Cheese

  • Author: Strudel


for the tart dough:

  • 1.5 cups all-purpose flour
    1 Tablespoon sugar
    1 teaspoon salt
    1/2 cup (1 sticks) chilled unsalted butter, cut into ½-inch cubes
    4 Tablespoon (or more) ice water
    1 teaspoon apple cider vinegar

for the galette:

  • 10 ounces spinach, wilted
  • 1 large tomatoes, seeds removed, and sliced
  • 2 ounces goat cheese
  • 24 egg yolks
  • 1 egg beaten with 1 teaspoon water


To make the dough,

  1. Blend flour, sugar, and salt in a food processor. Add butter; using on/off turns, process until coarse meal forms.  Add 4 tablespoons ice water and cider vinegar; contining to run the food processor in short bursts, continue to mix until moist clumps form. This will take a moment, so be patient with it. If the dough remains dry, add more ice water by the teaspoon until the dough comes together.
  2. Turn dough out on to a work surface and gather together, forming into ball then flattening into a disk. Wrap disks in plastic and refrigerate at least 1 hour (dough can be up to 2 days in advance, soften slightly at room temperature before rolling out).

To assemble the galette,

  1. Preheat oven to 400 degrees. Line a baking sheet with a slipat or parchment paper.
  2. Wrap the spinach in a kitchen towel, and over the sink, squeezing until all of the water has drained out. Lightly chop, and set aside.
  3. On a lightly floured work surface, and roll out the dough to a 10-inch circle with a 1/4-inch thickness (it doesn’t need to look perfect – that’s the charm!). Transfer the dough to the prepared baking sheet.
  4. Spread the spinach out in a large circle in the center of the dough, leaving a border of about 1 1/2 inches. Lay the tomatoes on top, then dot bits of the goat cheese. Season lightly with salt and pepper. Fold the edges of the dough in, overlapping where there is extra. Transfer baking sheet to the refrigerator for 15 minutes.
  5. Remove from fridge, brush with egg wash, and place galette in oven and bake until crust is lightly golden brown, about 25 minutes.
  6. Take galette out of the oven. Gently place yolks on top (note: these should be separated from the whites – I placed mine in separate ramakins then carefully pourd on top). Place back in oven for 4-6 minutes, or until yolks set.






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