900 gram large potatoes
4 cups spinach
1 ¾ cups low-fat cream cheese
1 tbsp wholegrain mustard
50 gram mixed chopped fresh herbs, such as chives, parsley, chervil or sorrel
Salt and ground black pepper to taste
Preheat the oven to 350°F. Base-line a deep 9 inch round cake tin (pan) with baking parchment.
Place the potatoes in a large pan and add cold water to coven Bring to the boil, cover and cook for 10 minutes. Drain well and leave to cool slightly before slicing thinly.
Wash the spinach and place in another large pan with only the water that is clinging to the leaves. Cover and cook, stirring once, until the spinach has just wilted. Drain well in a sieve (strainer) and squeeze out the excess moisture with the back of a spoon. Chop the spinach finely.
Beat together the cream cheese, mustard and eggs in a bowl, then stir in the chopped spinach and fresh herbs.
Place a layer of the sliced potatoes in the lined tin, arranging them in concentric circles. Top with a spoonful of the cream cheese mixture and spread out. Continue layering, seasoning with salt and pepper as you go, until all the potatoes and the cream cheese mixture are used up.
Cover the tin with a piece of foil, scrunched around the edge, and place in a roasting pan.
Pour boiling water into the roasting pan to come about halfway up the sides and cook the galette in the oven for about 40 minutes. Turn out on to a plate and serve immediately or leave to cool completely and serve cold.