I've decided to try serving our main meal of the day at the middle of the day - hence, what I would normally call lunch will be more like a dinner meal. That's hard for me, as years of eating a fast bite in the middle of the school day has become ingrained.
I'm retired, though! It's time to embrace the fact that eating one's main meal at midday is a healthier practice. So, here I go. Today, I had to inch into the practice. It was an easy turkey and spinach tart that was light and tasty, albeit a bit dry. The filling needs a bit more moisture. I think perhaps a bit of gravy made when the onions are sautéed would improve this galette immensely.
The tart/galette contains chopped cooked turkey breast, chopped spinach, slivered onions, ricotta cheese, an egg (for moisture and to meld the filling ingredients, chopped walnuts, and spices. It's simply mounded in the center of a circle of pastry dough, sprinkled with a bit of grated Parmesan, and the edges are pleated up and sealed with egg white. Truly ... simple and lovely.
Actually, I was thinking that a drizzling sauce might be lovely too. Ideas, anyone ? I'm definitely open to suggestion because I really like the flavors in this tart, but it does need something.
Anyway, here is the recipe I followed ... feel free to add your sauce or gravy ideas in comments and they'll be there for me when I make this again ...
Rustic Turkey and Spinach Tart
1 recipe for single crust pie dough
2 heaping cups chopped cooked turkey breast
1- 10 oz. box chopped spinach, thawed, moisture squeezed from the spinach
1/2 c. walnuts, chopped and toasted
1/2 c. slivered sweet white onion
2 tbsp. butter
pinches of: thyme leaves, garlic powder, cumin
1/4. c. chicken broth
3/4 c. ricotta cheese
1 large egg
3/4 tsp. Kosher salt
1/4 tsp. black pepper
dash cayenne pepper
1/3 c. grated Parmesan cheese (strong flavored type)
egg white for glazing crust and sealing pleats
Making the Dish:
1. Make the pie crust dough and chill it for 20 minutes.
2. Combine the prepped turkey, spinach, and walnuts in a deep bowl and set aside.
3. Heat a fry pan and melt the butter. Add the onion slivers and the pinches of spices and sauté until softened and the spices are aromatic.
4. Turn the onions into the turkey and spinach mix. Stir to combine.
5. Add the ricotta and egg and chicken broth. Turn in the salt, pepper, and cayenne. Combine well.
6. Pre heat the oven to 425 degrees Farenheit. Roll the dough into a 12-inch circle. Place a plate on the dough and use it to trim a perfect circle of dough.
7. Lift the dough onto a parchment paper-lined cookie sheet.
8. Place the outer scraps on the central section of the dough and press them in gently.
9. Mound the filling in the center of the dough circle. Use a fork to tease it toward the edges, leaving a good inch and a half for folding up and over the filling.
10. Sprinkle the Parmesan cheese over the top the filling.
11. Fold and pleat the dough up and over the filling, pressing to seal the crust in place.
12. Brush the crust with egg white wash.
13. Pop the tart into the oven (middle rack) and bake for about 35 minutes. Until the crust is beautifully golden and crispy and the filling is crusted golden.
14. Let the tart rest for a few minutes after removing from the oven. Serve warm.