Shellfish Galette

• 6 oz. all-purpose flour
• 0.5 tsp. salt
• 0.25 tsp. dried tarragon
• 6 Tbsp. cold butter cubed small
• 0.33 cup very cold milk

• 1 dash good olive oil
• 0.5 onion, diced small
• 3 cloves garlic, minced
• 4 leaves fresh basil, coarsely chopped
• 0.5 lemon zested and juiced
• 1 tsp. white wine
• 0.5 lb. shrimp peeled, deveined, tails removed, chopped small
• 0.5 lb. bay scallops, chopped small
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 0.25 tsp. dried tarragon
• 1 egg
• 0.25 cup heavy cream
• 3 oz. baby spinach, stems removed, chopped
• 2 Tbsp. freshly grated parmesan cheese

Whirl the flour, salt, and dried tarragon together in a food processor, then add the butter and whirl it again until the mixture resembles breadcrumbs. Finally, pour in the milk and keep the machine going until the dough starts to form a ball, then stop at once.

Remove the dough to a bowl and form it into a ball with your hands, then cover the bowl and let it chill for an hour in the refrigerator.

Heat the oil in a large skillet over medium high heat. Add in the onion, garlic, and basil and let them soften for a minute or so.

Pour in the lemon juice, zest, and white wine and let them cook off for 30 seconds, then add in the chopped shrimp and scallops to cook for another 30 seconds. While they cook, season the mixture with the salt, pepper, and tarragon.

When it's done, set it aside. In another bowl, whisk the egg until it is foamy, then keep whisking while you pour in the cream to make a custard.

Preheat the oven to 400F and line a baking tray with parchment or a silicone mat.

Take the ball of dough out of the fridge and press it out into a disc. Roll it out into a circle about 10 inches in diameter, and transfer it to the tray.

Spread the spinach out on the dough, leaving at least a 1" border. Pour the shellfish mixture on top of the spinach bed.

Bring the border of dough over to enclose the filling then pour the custard over everything and sprinkle the parmesan on top.

If you want to make the border a bit prettier, you can brush it with a little milk or an egg wash, but it's an aesthetic thing and doesn't affect the flavour.

Bake the galette for 30 minutes, until it becomes bubbly with a golden crust.

Slide the galette off the baking tray and onto a cutting board, then cut it into quarters and serve.