Potato, Ham and Spinach Breakfast Galette

For the pie dough:
In a medium-size bowl, add flour, sugar and salt. Using a small-size grater, grate frozen butter and add it into the bowl. Add water and lemon juice. Using a pastry cutter or fork, cut the butter into the flour mixture.

Knead the dough a few times and set it on to a large piece of plastic wrap. Wrap the dough in the plastic wrap and chill in the refrigerator for at least 2 hours. After the dough has chilled and just before filling the galette, on a large cutting board or rolling surface, sprinkle 2 tablespoons flour (or lay out a large piece of parchment paper). Lay the dough on top of the flour (or parchment paper). Lay a large piece of plastic wrap on top of the dough. With your hands over the plastic wrap, flatten out the dough into a flat disk. With a rolling pin, roll out the dough in the shape of a large circle that will fit into a pie pan plus add another 3 inches to the diameter of the circle.

For the galette:
Preheat oven to 375ºF. While the pie dough is chilling, in a medium-size bowl, add potatoes, onions, pepper and salt. Stir until potatoes and onions are coated with the salt and pepper. Heat a medium-size skillet on medium heat and add the canola oil. When the oil heats up just a bit, carefully add the potato mixture and stir. As the potatoes cook, gently stir them. Continue to cook until the potatoes start to brown and get crispy. Remove the potatoes from the pan and put them on a paper towel-lined plate and set aside. As an option, brown the ham in a skillet with a little butter and set aside.

Spray cooking spray in a pie pan. Add flour to the rolling pin and loosely roll the pie dough (that has been rolled into a circle) over the rolling pin. Lay the rolling pin over the pie pan and unroll the pie crust over the pan leaving the extra dough to hang evenly off the sides of the pan. In the pie shell, add the potatoes in an even layer, half of the egg, half of the cheese, spinach, ham, the rest of the cheese and the green onion. Pour in the remaining egg. Fold the excess dough that’s hanging over the edges of the pan inwards towards the middle of the galette. Lay the tomato slices in the middle of the galette.

For the egg wash, in a small bowl, add the egg and water. Whisk together and brush over the folded edges of the pie crust. Bake in a preheated oven until the pie crust turns a golden color and the egg filling is thoroughly cooked, about 50–55 minutes.