Rafe Montfort ~ “We’ve moved into the private dining room that Calum reserved and the chef has sent out Tomato and Spinach Pie. A combination of fresh summer tomatoes, fresh spinach, and Parmesan cheese, this appetizer is the perfect summer dish. And one I haven’t had in a very long time.
Now that we’re seated, and eating to work off the Gold Rush buzz, the mood has changed a bit. Nate, Pete, and the other men–all ex-Green Berets who now work at Iron Rack’s Gym–seem worried. They have an enemy who haunts them and many unanswered questions like why their unit was dishonorably discharged. I feel for them. If I didn’t, I wouldn’t be helping them. Yet, at the same time, I want to enjoy the fact that I defeated my enemy and won my happy ending. And I don’t like the fact that Calum, Philip and Garza have nothing to add to the discussion.
So I make a toast to all the women we love and bring the conversation back to something that we can all agree upon — we’d be nothing without the women who love us. And now it’s on to the main course because the sooner we eat, the sooner I can return home to my wife.”
Tomato & Spinach Pie
Ingredients
Tomato Pie
- 2 large heirloom tomatoes
- 1 refrigerated pie crust or galette crust (recipe below)
- 2 teaspoons olive oil divided
- 12 ounces fresh baby spinach
- 1 garlic clove minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 3/4 cup freshly shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 egg
- 1 teaspoon water
- 4 torn basil leaves for garnish
Galette Crust
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 cup salted butter chilled and cubed
- 1/4 cup ice water
Instructions
Galette Dough
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In a food processor, add the flour and salt and pulse a few times to combine. Add in the cold butter and pulse a few times until the mixture is coarse and crumbly.
Gradually add in the ice water, a 1/2 Tablespoon at a time, until the dough sticks together nicely. Shape the dough into a disc and wrap it in plastic. Refrigerate for at least 1 hour.
Tomato Pie
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Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside.
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Line a second baking sheet with paper towels. Slice the tomatoes and lay them on the paper towels. Sprinkle them with Kosher salt for five minutes. Meanwhile heat up a small skillet with the olive oil. Saute the garlic and spinach for 1 minutes. Season with 1/2 teaspoon of salt. Saute for a few more minutes until the spinach is soft and wilted.
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Roll out the dough (store-bought or homemade Galette) on a lightly floured surface to make a 14" circle. Place the dough on the parchment lined baking sheet. Brush the dough with the remaining olive oil, but don't go all the way to the edge. Leave at least a 2" buffer from oil to edge.
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Evenly spread out the cheese on top of the dough. Then spread the spinach mixture on top. Blot the tomatoes with more paper towels to make them as dry as possible. Then arrange the tomatoes on top of the spinach and cheese.
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Season the tomatoes with salt, pepper, and dried oregano. Sprinkle the parmesan cheese on top. Fold the outer 2" edges of the dough onto the outer tomato edges, forming dough pleats as you go.
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In a small bowl, mix the egg with the water. Brush the out edges of the dough with the egg wash. Sprinkle more salt on the edges.
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Bake for 30-35 minutes or until the crust is a lovely golden brown and the tomatoes have softened and begun to caramlize. Cool on the baking sheet, on a baking rack for 15 minutes before cutting. Serve with fresh basil leaves.
