Ingredients
Dough
- 1 cup whole wheat flour (a little more for rolling)
- ¼ teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into 8 pieces
- ¼ cup ice water
Filling
- 2 tablespoons extra-virgin olive oil
- 2 large white onions, sliced
- ½ teaspoon salt, divided
- 2 tablespoons water
- 1 tablespoon white wine vinegar
- 1 tablespoon minced garlic
- 5 cups loosely-packed spinach
- 1 large egg
- 1 large egg yolk
- 1 cup low-fat cottage cheese (1%)
- ½ tablespoon thyme
- ½ tablespoon oregano
- ¼ teaspoon freshly ground black pepper
- ½ cup aged white cheddar, shredded
Directions
- Prepare dough. In a medium bowl, mix together flour and salt. Cut in cold butter with a pastry blender.
- Using a fork, stir in the cold water until the dough forms a ball.
- Pat the dough into a ball, then wrap in plastic and place in the refrigerator for at least 30 minutes.
- While the dough is chilling, prepare the filling. In a large skillet, heat oil over medium-high heat. Add onion and ¼ teaspoon salt. Stir frequently until onions are lightly browned—about 10 minutes.
- Reduce the heat to medium-low, then add water and continue to stir frequently until onions are caramelized—about 25 minutes.
- Increase the heat back to medium heat. Add vinegar and garlic to onion, stirring for one minute. Add the spinach, one cup at a time, allowing the spinach to cook down before you add the next cup.
- Remove the onion filling from the heat. Transfer to a large bowl. Let cool until it reaches room temperature—about 20 minutes.
- Unwrap dough and let stand at room temperature for 10 minutes and preheat oven to 375°F.
- Stir in 1 egg, cottage cheese, thyme, oregano, pepper, white cheddar, and the remaining ¼ teaspoon salt into the onion filling.
- Line a baking sheet with aluminium foil, then mist with cooking spray.
- Sprinkle flour out onto a counter. Roll out the dough into a 14-inch circle. Place the dough on the baking sheet.
- Pour the onion filling into the center of the dough, spreading out on the dough, but leaving a 2-inch border around the edge.
- Fold the edges of the dough over the outer edge of the filling, pleating where needed.
- Lightly beat the remaining egg yolk, then brush it onto the crust.
- Bake the galette until the filling is hot and the crust is golden—about 40 minutes.
- Cool, then use a pizza cutter to divide into eight equal slices.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 250 (150 from fat) |
| Total fat | 16g |
| Saturated fat | 8g |
| Cholesterol | 80mg |
| Sodium | 400mg |
| Carbohydrate | 18g (3g dietary fiber, 2g sugar) |
| Protein | 10g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
