Top-quality ham—such as Italian Parma ham—and fresh, vibrant green spinach star in this savory galette. A touch of pungent, grainy mustard—I prefer Edmond Fallot’s from Beaune in Burgundy—adds an essential counterpoint.
8 SERVINGS
EQUIPMENT: A rolling pin; a large skillet with a lid; a baking sheet lined with baking parchment; a pastry brush; a baking steel or baking stone (optional).
3 ounces (100 g) thinly sliced cured ham, cut into 1/2-inch (2.5 cm) squares
1-1/2 cups (about 10 ounces/300 g) tightly packed baby spinach
Flour, for dusting
1/2 recipe Galette Dough
1 large egg, free-range and organic, separated
2 teaspoons whole-grain mustard
1/2 cup (45 g) crushed plain croutons
1/4 cup (65 ml) heavy cream, plus 1 tablespoon for the egg wash
1/4 cup (65 ml) plain Greek-style whole-milk yogurt
1/8 teaspoon freshly grated nutmeg
Coarse, freshly ground black pepper
1. About 30 minutes before baking the galette, center a rack in the oven and set the baking steel (if using) on top. Preheat the oven to 425°F (220°C).
2. Panfry the ham over medium heat in a dry pan until it begins to brown, 3 to 4 minutes. Transfer to a dish and set aside.
3. Place the spinach in the skillet over medium heat, cover, and cook until wilted. Remove from the heat and use the back of a wooden spoon to lightly press as much liquid as you can from the spinach. Set aside.
4. On a floured surface, roll the dough into a 12-inch (30 cm) disk. Fold the dough in half and transfer it to the parchment-lined baking sheet. Unfold the dough.
5. In a small bowl, whisk the egg white with a fork. With the pastry brush, brush the dough with the egg white, leaving about a 1-1/2-inch (3 cm) edge of the disk untouched. Brush the mustard evenly over the egg white and sprinkle with the crushed croutons (the croutons add crunch and flavor but, most important, help absorb any extra liquid from the ingredients and, as with the egg white, will keep the pastry from becoming soggy).
6. In a small bowl, mix 1/4 cup (60 ml) of the heavy cream, the yogurt, and half the ham. Cover the croutons with the yogurt mixture. Evenly distribute the wilted spinach over the yogurt mixture and scatter with the remaining ham. Season with the nutmeg and black pepper.
7. Fold the outer edge of the pastry over the filling, leaving the center of the filling exposed. Be very careful not to create any holes or thin areas that will let the juices escape. If the dough has gotten too soft, pick up the edge of the parchment and use it to fold the dough over.
8. In a small bowl, mix the egg yolk with the remaining 1 tablespoon heavy cream until combined. With the pastry brush, paint the edges of the dough with it.
9. Slide the baking parchment with the tart onto the baking steel or baking stone (if using), or place in the oven directly on the baking sheet and bake until the pastry is golden and the bottom is a deep golden, 30 to 35 minutes. This is very important: Err on the well-done side. This is a rustic tart.
10. Let cool, then carefully transfer the galette to a cake stand or round, flat serving dish. Serve warm or at room temperature, cut into 8 even wedges.