SPICY TOMATO SPINACH & EGG GALETTE

Yummy for Lunch Dinner or any time of day!

Ingredients:

2 Tbls Olive Oil

1 Onion, chopped

3 Garlic, chopped

200g/7oz Fresh Baby Spinach

3 Small Cheese/Woody Sausages or of your choice, sliced

2/3 Cup (450g/1lb) Tomatoes, diced

1 Tsp Caraway Seeds

1 Tsp Ground Cumin

1 Tsp Smoked Paprika

1/2 Tsp Turmeric

1/4 Tsp Chilli flakes

2 Tbls Tomato Paste

2 Tsp Honey

1 Tsp Cider Vinegar

50g/2oz Feta Cheese, crumbled

100g/3.5oz Emmental Cheese, shredded

2 Eggs

Salt/pepper

2 Round Shortcrust Pastry sheets (see note)

1 Egg beaten to brush top of pastry

Sesame Seeds to sprinkle on top of pastry

Method:

Heat the olive oil in a pan.

Add onions and cook until soft, then add the garlic, chilli, caraway seeds, cumin, turmeric, paprika, salt/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 cook until slightly wilted. Remove from heat, stir in the sausages and leave to cool completely.

Place the pastry sheets with the their own packaging baking paper into 2 separate shallow dishes.

Divide the emmental cheese and scatter it over the base of the pastry.

Spoon the filling on top leaving a 1 inch boarder around the edges. Scatter crumbled feta cheese on top.

With your fingers pleat the pastry over the filling, and the pastry, brush the top of the pastry with beaten egg and sprinkle some sesame seeds on top.

Bake in oven 200C/400F for about 30 minutes until pastry is slightly golden.

Remove from oven and make a well in the center of each galette. Add the egg on each galette and bake for another 10 minutes or until eggs are cooked to your liking. Garnish with fresh chopped parsley and freshly ground pepper and enjoy!