SPINACH AND GOAT CHEESE GALETTE

A galette is a flat, rustic tart made with a yeast dough, like a substantial pizza with a folded up edge. It's a great picnic dish, because it's delicious at room temperature, and sturdy enough to travel well.

This one has a layer of sweet, caramelized onions under the sautéed greens and goat cheese, with a pungent accent from cured olives. It's wonderful with a fruity white wine, and equally good with a robust red.

dough:

1 Tbs. dry yeast
1 tsp. sugar
3/4 cup lukewarm water
2 3/4 - 3 1/4 cups flour
1 tsp. salt
2 eggs
2 Tbs. olive oil

filling:

3 lbs. onions, red and yellow
2 1/2 Tbs. olive oil
2 lbs. spinach, or other greens (chard, mustard greens, etc.)
salt
3 cloves garlic, minced
juice of 1/2 lemon
1/2 lb. soft white goat cheese
1/2 cup sliced Kalamata olives
olive oil and cornmeal for the baking sheet

optional: 1 cup roasted plum tomatoes*

In a small bowl, dissolve the yeast and sugar in the lukewarm water and leave it for about ten minutes, until it begins to foam. Then beat an egg lightly into the yeast mixture, and stir in the olive oil.

In a medium-sized bowl, mix together 2 3/4 cups flour and a teaspoon of salt. Stir the liquid in with a wooden spoon until a ragged dough forms, then turn the dough out onto a floured board and knead it until it is smooth, about 5-6 minutes. If the dough is moist and sticky, sprinkle on a bit more flour, but don't let it get too dry.

Form the dough into a ball and put it into a lightly oiled bowl, turning it over once. Cover the bowl with a towel and leave the dough in a warm place to rise for about an hour, or until double in volume.

Meanwhile, prepare the filling. Peel and chop the onions, and cook them slowly in a non-stick pan, in a tablespoon of olive oil and a sprinkle of salt, until they are soft and golden brown.

Wash the spinach or other greens, remove any thick stems or ribs, and chop the leaves. Warm the remaining 1 1/2 tablespoons olive oil in another pan and sauté the garlic in it for a minutes or two, then add the chopped greens and toss over medium heat until they are completely wilted. Salt them lightly and sprinkle with the lemon juice, tossing again to combine.

Break the goat cheese into small bits, and slice the olives off of their pits.

When the dough is risen, punch it down and let it rest a few minutes, then roll it out on a floured board to a circle about 18-20 inches across. Transfer the circle of dough to a baking sheet that has been oiled and sprinkled with cornmeal. If the edges of the dough overhang the sheet a bit, don't worry - you'll fold them up later.

Spread the caramelized onions evenly over the dough, leaving a two-inch border all around. Distribute the wilted spinach or greens over the onions. Arrange the bits of goat cheese more or less evenly over the greens, and then scatter the sliced olives over everything. If you are using roasted tomatoes, lay them here and there over the other fillings.

Now pull the two-inch border of dough up over the filling, gathering it into loose folds. The center of the galette remains uncovered, showing off the colorful fillings. Beat the remaining egg with a spoonful of water, and brush the dough with it.

Bake the galette at 400° for about 35 minutes. Check it after 25 minutes, and if the crust is getting very dark, cover it loosely with foil for the remaining time. It should be glossy and golden brown.

Allow the galette to cool a while, then slide it onto a large, flat platter, or cutting board. Cut it into wedges and serve warm or cool.

Serves 6-8.

*To roast plum tomatoes, cut them in half or in quarters, and arrange them cut-side up on an oiled baking sheet. Sprinkle them with salt, drizzle or spray with olive oil, and roast in a 375° oven for 40-50 minutes, or until they are soft and developing some darker spots.