Simple Artichoke and Spinach Galette

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A Simple Artichoke and Spinach Galette is just what you need to add to your to-do list today! It is so quick to put together, and incredibly delicious. It is a recipe adapted from Half Baked Harvest, with modifications to make it my own! This galette is great for dinner, a side dish, or even if I am being honest…breakfast. Trust me, I know.

Components Of The Simple Artichoke And Spinach Galette

Here is the lineup:

Simple Artichoke and Spinach Galette

The Whole Wheat Crust

The base for this savory galette is a whole wheat crust- technically is partial wheat, but it does contain whole wheat flour. I will not write out instructions on how to make the crust here, as I wrote up a great post for you already. I also included a gluten-free recipe below too. So, roll your pie dough to a circle about 18-20 inches round. Place on a parchment-lined baking sheet. The parchment paper isn’t a necessity, but makes clean up so much easier!

whole wheat crust rolled out for savory galette

Filling The Galette

Start by layering your fresh mozzarella. I guess it doesn’t have to be fresh, you could also use a grated if you prefer.

fresh mozzarella on a whole wheat crust for a savory galette

Next, saute some spinach in olive oil with garlic for just a few minutes until it wilts. Add this on top of the mozzarella. Next up is the artichoke hearts. You can half these as I did, or cut them into quarters or even smaller if you prefer.

woman adding artichokes on top of sauteed spinach galette

I added some walnuts for a little crunch, then topped the rest with bleu cheese sprinkles. If you aren’t into bleu cheese, you can always use goat cheese, parm, or more mozzarella. But….the bleu cheese is really good. Even for people not into bleu cheese, this galette helps it to play well with other flavors.

woman adding bleu cheese sprinkles on top of savory galette with whole wheat crust

Folding And Finishing The Galette

Next fold in the edged, fold in pieces 2-4 inches long. Pleat and press those pleats gently as you move around. Remember, don’t stress about perfection here. Galettes are supposed to be rustic. That is the beauty of them!

I love to brush the edges with egg wash as it gives it the most beautiful sheen. Again, not necessary, but really beautiful.

Simple Artichoke and Spinach Galette being brushed with egg wash

The Finished Simple Artichoke and Spinach Galette

Here it is, finished and perfect. It is delicious right out of the oven, but also reheats well, making it a great option for meal prep. Simple place in the oven or microwave to reheat. See, everything about this is so easy! You can even double this and make plenty to eat throughout the week.

Simple Artichoke and Spinach Galette

Of course, fillings are open for change as well. I will include several other galettes I have posted previously. Options are endless!

More Galette Ideas

If you are looking for more galette ideas, I have plenty!

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Simple Artichoke and Spinach Galette

Are you looking for the perfect savory galette? This artichoke and spinach galette is it. It is simple to make and totally delicious.
Course Main Course
Cuisine American
Keyword artichoke and spinach galette, artichoke galette, artichoke recipes, savory galette, simple galette
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Author Amy- A Red Spatula

Ingredients

  • 1 recipe pie crust, chilled and ready to go I included 2 pie recipes in this post. My partial wheat recipe is my favorite. If you prefer, you can alwats buy one as well.
  • 4 ounces fresh mozzarella, sliced in 1/4 inch slices or more or less. That is up to you and how much you want in the galette
  • 3 cups fresh spinach
  • 1 teaspoon minced garlic
  • 2 teaspoons olive oil
  • 3-6 canned artichokes I cut mine in half, but you can cut them in quarters or even smaller if you prefer.
  • 1/2 cup rough chop walnuts
  • 2/3 cup bleu cheese crumles
  • 1 egg for egg wash
  • 2 tablespoons milk for egg wash

Instructions

  • Preheat oven to 400 degrees.
    Line baking sheet with parchment paper.
    Roll pie dough into a rough 18-20 inch circles. Place the pie dough on the baking sheet and move to the fridge.
    Mix your egg and milk in a small bowl. Make sure and mix it well, this will be your egg wash.
    Heat the olive oil in a saute pan. Add your spinach. Cook for 1 minute, then add your garlic. Cook another 2 minutes, remove from heat. Allow it to cool just a minute or 2.
    Remove the pie dough from the fridge. Line the center 12-14 inches with the slices of mozzarella.
    Spread the spinach over the mozzarella, then add your artichoke hearts. Spread them across the surface evenly.
    Last up is the walnuts and bleu cheese crumbles.
    Start folding in your edges, 2-4 inches at a time, pleating as you work your way around. I also like to press those pleats gently, so they stay closed while baking.
    Brush the edges with your egg wash.
    Place in oven.
    Bake until the edges are a beautiful golden brown and the cheeses on the filling have melted.
    Remove from oven.
    It is delicious served right away. It is also really good reheated. If you are keeping this for leftovers, make sure and wrap well with saran wrap or in a tupperware container. It will hold well in the fridge for up to 5 days! Simply reheat in the oven or in the microwave oven.
    Now, sit back and enjoy. You deserve it!
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The Best Partial Wheat Pie Dough

This is a recipe adapted from Kate Mc Dermott's recipe from her book Art Of Pie
Course Dessert
Cuisine American
Keyword best pie dough recipe, flaky pie dough, wheat pie dough
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Author Amy- A Red Spatula

Ingredients

  • 1 1/2 cup all-purpose flour plus more for rolling
  • 1 cup whole wheat pastry flour You can also easily use 100% whole wheat, no all-purpose if you prefer
  • 1/2 teaspoon salt
  • 14 tablespoons butter, cut in 1 inch pieces Butter should be chilled. After you cut it into chunks and are waiting to add it in, I like to pue it in the freezer to keep it really cold.
  • 1/2 cup ice water- plus 1-3 tablespoons as needed.

Instructions

  • Add salt and flours to medium-sixed bowl. Mix to combine. Next add in chilled butter. Blend in with your hands or pastry cutter. If you are using a food processor, I like to pulse it about 10 times. You will want the butter to look like cracker crumbs.
    Now, it is time for the water. Add in 1/2 cup, and mix. If you are using a food processor, pulse about 10 times again. Pinch the dough between your thumb and index finger. If it stays together and holds well, it is good to go. If it is still crumbly, add in another tablespoon or 2. Repeat the process and check again.
    Once it is ready to go, turn out onto a surface and knead quickly until it holds together. Divide dough in half and form into 2 disks. Wrap each one seperatly with saran wrap and place in the fridge.
    It is best chilled at least 2 hours. The dough can be held in the fridge for up to 3 days. Or, if you prefer, you can make it ahead and store it in the freezer, wrapped well, for up to once month. Just place in the fridge overnight before using.
    Now, it is ready to go! choose your favorite recipe and get to it!
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Gluten Free Pie Dough

This is my new favorite gluten free pie dough. It’s made from the homemade gluten flour I make. It’s beautiful, relatively easy to work with and flaky!
Course Dessert
Cuisine American
Keyword apple desserts, dessert, gluten free, gluten free desserts, gluten free pie dough, healthy desserts
Prep Time 10 minutes
Total Time 30 minutes
Servings 8 people
Author Amy- A Red Spatula

Ingredients

  • 1 1/4 cup gluten free flour mix.
  • 1 teaspoon xanthan gum, if not in your flour mix
  • 1/2 teaspoon salt
  • 1/2 cup butter, chilled and cubed
  • 1/4 cup ice water.

Instructions

  • Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.

About The Author

Amy