Wrapping up our ode to strawberries this month, let’s not forget the savory side of this berry. A flaky, buttery crust full of freshly ground black pepper encases a creamy filling of spinach and goat cheese. Topped with fresh strawberries to highlight the simple perfection that is a ripe strawberry, and then drizzled with a balsamic vinegar glaze.
From AnkarsrumUSA recipe developer, Carmi Adams:
Let’s break this recipe down by components, a lot of which can be made in advance. This crust is my go-to for pies, tarts and galettes now. If I want it savory I’ll add something like black pepper or herbs/spices, and if I want it a little sweet, I just add a tablespoon or two of sugar. It uses room temperature butter instead of cold, which means achieving that coarse texture while mixing the butter into the flour happens very quickly, unlike when you are trying to cut in cold butter. And so far, it has always turned out flaky and tender for me.
Spinach and goat cheese pair quite well with strawberries, and make a delicious filling for the galette. The recipe calls for frozen spinach that needs to be thawed and squeezed of excess moisture.
The balsamic glaze that goes on top can be made in advance and stored in a covered container at room temperature for several weeks.
When it comes time to form the galette, I like to use an unrimmed cookie sheet lined with parchment paper. I can just sprinkle some flour on top of the parchment and roll the crust out right on the cookie sheet. You can also roll it out on a large piece of parchment paper, and then pick up the parchment paper and transfer the whole thing to a half sheet pan.
Once the galette has baked, let it cool briefly before topping with fresh strawberries and then drizzling with the balsamic glaze. Please let us know if you have any questions or comments. Happy baking!
Strawberry, Spinach and Goat Cheese Tart with Balsamic Glaze
Prep Time: 30 minutes
Cook Time: 55 minutes
Inactive Time: 4 hours
240 g. (2 cups) all purpose flour
6 g. (1 tsp.) kosher salt
1 g. (1/4 tsp.) freshly ground black pepper
115 g. (8 Tbsp.) unsalted butter, room temperature and cut into 1/2 inch cubes
120 g. (1/2 cup) ice water
1 egg, beaten, for brushing crust
120 g. (1/2 cup) balsamic vinegar
28 g. (2 Tbsp.) granulated sugar
283 g. (10 oz.) frozen chopped spinach, thawed
113 g. (4 oz.) fresh goat cheese
2 large eggs
1.5 g. (1/4 tsp.) kosher salt
228 g. (1/2 pound) fresh strawberries
For the crust:
In the plastic whipping bowl with the single wire whisks, whisk together the flour, salt and black pepper on the lowest speed. Add in the butter and mix until the texture is like coarse sanding/decorating sugar, with some small chunks of butter no bigger than a pea. With machine still running, slowly add in ice water and mix just until combined. Shape dough into a disc, wrap up, and refrigerate for at least 4 hours and up to 2 days.
While the crust is chilling, prepare the balsamic vinegar glaze. Place the balsamic vinegar and sugar in a small saucepan. Bring to a simmer and simmer over low heat for 10-15 minutes until thickened. Let cool before using. Can be made in advance and stored, covered, at room temperature for 3-4 weeks.
For the filling:
Squeeze any excess moisture out of the thawed spinach. Place all the ingredients in a medium bowl, mix thoroughly.
Preheat oven to 375º F.
Lightly flour a large piece of parchment paper roughly 15×14 inches. Roll out dough to a circle roughly 13 inches in diameter. Spread the filling on top, leaving a 1 1/2 – 2 inch border all the way around. Fold up the border around the filling. Brush the dough with egg wash. Carefully lift up the parchment paper and transfer to a baking sheet, leaving the tart on the parchment.
Bake for 50-55 minutes until crust is golden brown and filling is set.
Let cool for at least 15 minutes before serving.
Slice fresh strawberries in half or thinly slice and arrange on top of tart. Drizzle with balsamic glaze.
WHOLE WHEAT VERSION
-Replace all purpose flour in crust with 226 g. (2 cups) of whole wheat flour. If milling at home, soft wheat is preferable.
-If desired, replace the sugar in the balsamic vinegar glaze with 22 g. (2 Tbsp.) sucanat with honey, aka honey granules.
-Follow directions above.
GLUTEN FREE VERSION
-Replace all purpose flour in crust with an equal amount of a measure-for-measure/cup-for-cup gluten free flour.
-Follow directions above. Gluten free flour will make the crust a little more crumbly than regular flour, so it takes a bit of finessing when shaping before baking.