This Artichoke And Spinach Galette Recipe For Brunch is the best savory galette. This recipe is adapted from Half Baked Harvest. It is a galette with a flavor profile that I am obsessed with. Once you try it, I think you will be too.
Do you love the rustic charm of galettes as much as I do? Let me share a few others I love. My raspberry galette, Peach buckwheat galette, and Peach blackberry galette are some of my favorite fruit galettes. If you want other savory options, how about this simple ham and cheese galette? Or a tomato goat cheese? All are amazing options I know you will love.
What is a galette?
A galette is a free-form, rustic pastry that can be sweet or savory. It originates from French cuisine and is characterized by its simple, flat shape and folded edges.
Ingredients
- Pie dough- While you can buy your pie dough to simplify the process, I prefer homemade pie dough. This whole wheat blend pie dough is my absolute favorite that I use all the time. I also have a homemade rye flour pie dough, buckwheat flour pie dough, and Spelt flour pie crust.
- Mozzarella- You can use fresh mozzarella, I used regular and grated it.
- Bleu cheese- I know, you might be thinking this is too much, but in this recipe it isn’t. With the other ingredients, it is a much more mild flavor.
- Artichoke hearts- I used quartered, canned artichoke hearts.
- Walnuts- I love the crunch they add.
- Spinach- We are going to wilt the spinach, so while it might seem like a lot, it isn’t.
- Olive oil- for sauteing the spinach.
- Minced garlic
How To Make
Heat a saute pan over medium heat. Once it is heated, add the olive oil and let it heat as well. Add the spinach and cook for about 2 minutes, stirring occasionally. To this add the garlic and cook for one minutes. Remove it from the heat and let this cool slightly.
Roll the pie dough to a 14-inch circle and place on a parchment-lined baking sheet. If you are using store-bought pie dough, just roll it out and place on the pan.
Sprinkle the whole circle with the grated mozzarella. I like to cover all the circle then you get mozzarella in the outer crust as well.
Layer the wilted spinach mixture, artichokes, chopped walnuts, and bleu cheese. Pleat the edges to close the galette. Brush the outside and move it immediately to the hot oven.
Bake for 25 minutes, until the edges are a deep golden brown. Remove from the oven and let it cool slightly before serving.
This galette will hold in the fridge for up to 3 days. To store, cool the galette to room temperature, then store in an airtight container in the fridge.
It can easily be reheated in the microwave.
More Pie and Galette Ideas
- I made this Potato and Gruyere Galette recently. It was so good, I think it is due to make another appearance in our house.
- Cherry Slab Pie is a personal favorite!
- You cannot go wrong with a Classic Apple Pie
- This Tomato and Goat Cheese Galette is a great summer galette.
- How about a sweet galette? These Mini Cherry and Blueberry Galettes were really tasty too! It is made with frozen fruits making it perfect for year-round baking.
Artichoke And Spinach Galette Recipe For Brunch
Ingredients
- 1 recipe pie crust, chilled and ready to go
- 1 cup grated mozzarella
- 3 cups fresh spinach
- 1 teaspoon minced garlic
- 2 teaspoons olive oil
- 3-6 canned artichokes, sliced
- ½ cup rough chop walnuts
- ⅔ 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 16-18 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. Spread the grated mozzarella over the whole circle. The other ingredients will only go in the center with a 1-inch gap on the outside for closing. I like cheese in the crust.
- 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 for about 22-30 minutes until the cheese is melted and the crust is golden brown. 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.
Did you make this recipe? Let me know!