Strawberry, Spinach and Goat Cheese Galette with Balsamic Glaze

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.

Room temperature butter cut into cubes, blended in with flour and a little salt. Add ice water to bring together and done. In the fridge it goes to chill. This can be made up to 2 days in advance.

 

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.

As you can see, a lot of excess liquid comes out of the spinach, so don’t skip that step of squeezing it out, otherwise the filling and crust will be soggy.

 

The balsamic glaze that goes on top can be made in advance and stored in a covered container at room temperature for several weeks.

Balsamic vinegar and a little sugar reduce down to a sweet/tart topping. Swirl it around a bit and when it starts to coat the sides of the pan it is ready. It will thicken more as it cools down.

 

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.

I love the rustic simplicity of a galette. No perfect circles or tedious crimping needed. Just roll out the dough into a shape that is kinda circular, add filling, fold dough over filling and bake.

 

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

 

Crust:

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

Balsamic Glaze:

120 g. (1/2 cup) balsamic vinegar

28 g. (2 Tbsp.) granulated sugar

Filling:

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

Topping:

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.

For topping:

Slice fresh strawberries in half or thinly slice and arrange on top of tart.  Drizzle with balsamic glaze.

 

WHOLE WHEAT VERSION

Made with soft white wheat

-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

Made with King Arthur Measure for Measure Gluten Free Flour

-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.

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.