Spicy Tomato Spinach Sausage & Egg Galette
Enjoy Spicy Tomato Spinach Sausage & Egg Galette, a flavorful pastry filled with spicy sausage, fresh spinach, and a perfectly baked egg.
- 2 Tbsp Olive Oil
- 1 Onion (chopped)
- 3 Garlic (chopped)
- 200g/7oz Fresh Baby Spinach
- 3 Small Cheese Woody Sausages (sliced)
- 2-3 (450g/16oz) Fresh Tomatoes (diced)
- 1 Tsp Caraway Seeds
- 1 Tsp Cumin (Ground)
- 1 Tsp Smoked Paprika
- ½ Tsp Turmeric
- ¼ Tsp Chilli flakes
- 2 Tbsp Tomato Paste
- 2 Tsp Honey
- 1 Tsp Cider Vinegar
- 50g/1.76oz Feta Cheese (crumbled)
- 100g/3.5oz Emmental Cheese Emmental Cheese (shredded)
- 2 Eggs
- Salt & pepper
- 2 Round Shortcrust Pastry sheets
- 1 Egg (beaten to brush top of pastry)
- Sesame Seeds to sprinkle on top of pastry
Heat the olive oil in a pan. Add onions and cook until soft, then add the garlic, chilli, caraway seeds, cumin, turmeric, paprika, salt and pepper.
Cook for 1 minute. Stir in the tomatoes, tomato paste, honey and vinegar and simmer for 10-15 minutes, until it starts to thicken.
Add the spinach and mix until slightly wilted.
Remove from heat, stir in the sausages, and leave to cool completely.
Place the pastry sheets with the baking sheet underneath into 2 separate dishes.
Divide the emmental cheese and scatter it over the base of the pastry, top with filling and scatter crumbled feta cheese on top.
Fold over the pastry edges. Brush with beaten egg and sprinkle some sesame seeds on top.
Bake in oven 200C/400F for about 30 minutes or until slightly golden. Remove from oven and make a well in the center of each galette.
Add the egg to each galette and bake for another 10 minutes or until the eggs are cooked to your liking.
Garnish with freshly chopped parsley and freshly ground pepper.
Enjoy!