Julie Biuso's spinach galettes
These are simply sensational, and not that much bother to make.
|3 Tbsp||Olive oil|
|2||Garlic cloves, peeled and crushed|
|2 cans||Italian tomatoes, 400g each, crushed|
|1 to taste||Salt & freshly ground pepper|
- For the tomato sauce: Put olive oil and garlic in a medium-sized saucepan over gentle heat.
- Cook for a few minutes until garlic just starts to change colour.
- Carefully tip in tomatoes, season with ½ a teaspoon of salt and a little black pepper, then bring to a gentle boil.
- Lower heat and cook sauce for 30 minutes, stirring often, until thick and pulpy.
- For the galette, thaw spinach in a microwave, cool, then wring out as much moisture as possible with your hands.
- Chop finely. In a bowl, beat eggs with a fork, add spinach, milk and ½ a teaspoon of salt and black pepper to taste.
- Preheat oven to 180 degC (fanbake).
- Heat a small omelette pan and when it is nice and hot drop in a knob of butter.
- When butter is sizzling and just threatening to burn (but don't let it!), add a small ladleful of spinach mixture.
- Cook until golden, then turn pancake carefully with a palette knife and cook other side until golden.
- Repeat to make 10 pancakes in total, heating a little more butter in the pan before cooking each one.
- Have ready a shallow ovenproof dish which is large enough to hold 2 stacks of pancakes and line with baking paper.
- When all pancakes are done, layer them in the ovenproof dish with the tomato sauce, cheese and basil making 2 stacks.
- Put in the first two pancakes and spoon chunky tomato sauce over each.
- Sprinkle with a little cheese (keep plenty for the top), add a few basil leaves and grind over a little black pepper.
- Repeat layers until there are 5 pancakes in each stack. Spoon a little more sauce over each stack, sprinkle with cheese and dot with a little butter.
- Cook for about 15 minutes in preheated oven, or until golden on top and bubbling around edges.
- To serve, cut stacks into quarters like a cake.
Tip: You might be tempted to take a short cut and use an already prepared tomato sauce, but the sauce here is so easy, and will cost a quarter of the price of one from the supermarket - and, importantly, I reckon, you'll know what's in it if you make it yourself! I'd definitely serve a red with this - either a medium weight cabernet sauvignon or a cabernet merlot blend.