A Simple Artichoke and Spinach Savory Galette are 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.
What Makes This Savory Galette So Good?
The flavor combination. First and foremost it is the blending of flavors that makes this galette so good.
It can be so many things. Do you need a light meal? This is it. What about a side dish or even brunch item? Yes, it can be that too.
This galette is also vegetarian, but still hearty. I always love dishes that are both. While I am not vegetarian, I do create vegetarian dishes often. But, I do like it when they are filling.
It is a simple bake to make. Roll out the crust, fill, fold, and bake. That is it! It usually takes me about 15 minutes to make it and another 15-20 for baking.
- A partial wheat crust- You could also use a crust with white flour or even gluten-free. But, if you don't want to make your crust, you can always use a store-bought one. No judgement here!
- Fresh Mozzarella- I guess it doesn't have to be fresh, but I do feel like it is best!
- Fresh spinach- you can use frozen if that is all you. Just make sure to thaw it first and squeeze to remove the excess moisture.
- Artichoke Hearts- I use plain, canned hearts. You can use the marinated hearts for extra flavor if you prefer.
- Bleu Cheese- Even if you don't like bleu cheese, I recommend you try it in this recipe. I think you will really like it!
- Olive oil. It will not take much for this recipe, just a few tablespoons.
How To Make
Roll your pie dough into an 18-20-inch circle on a lightly floured surface. Then move it to your baking sheet. It is much easier to fill on the baking sheet than having to transfer it later.
Saute your spinach in a little olive oil and garlic, then and set it aside.
Now is the time to start filling. You can add it whatever order you like, but here is what I did. sliced mozzarella, spinach, artichokes, walnuts, and bleu cheese. Make sure to leave about 1 ½-2 inches all the way around without the filling. This is what you will fold over.
Fold the edges of the galette in, I will show this in detail below.
Brush with an egg wash and bake until golden brown.
Folding The Edges
It is important to fold your edges with any galette. This works to hold in all your fillings and to finish it off. The pleats create a beautiful finish.
Now, to fold the edges, you will want to work in about 2-inch sections. Fold 2 inches towards the center.
Then move to the next 2 inches, pleating as you go. Continue until you have folded all around the edge.
Brush with egg wash and it is ready to go!
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.
The key to a good pie crust is it should be flaky and delicious. This pie crust is definitely that! This is my crust I use ALL the time.
I will not write out instructions on how to make the crust here, as I wrote up a great post for you on exactly how to make pie dough.
I also included a gluten-free recipe below too. Choose whatever dough suits you and those you are serving.
Whenever you are working with pie dough, it is really important to have everything ready to go that you will need. You do not want the pie dough to get warm while you are working.
The reason for this is the dough has thin layers of butter that you want to be chilled until baking time. This will produce the flakiest crust.
So, have everything prepped and have the oven preheated.
While I used plain artichoke hearts, you can just as easily use marinated artichoke hearts. Both are really good!
On the bleu cheese, I know it isn't everyone's cheese, but I promise this recipe might change your mind. If it does freak you out though, you can always use goat cheese, gouda, or even feta instead.
Another great thing about this galette is it makes really good meal prep. By this, I mean it reheats really well. It will hold in the fridge for up to 5 days. I reheat in the microwave.
If you don't need the vegetarian version, you can always add in a cooked sausage- pork, turkey, or chicken. Or if you want to stick with veggies, you could also add in mushrooms, bell pepper, and caramelized onions.
If you are planning on this for brunch, I would keep your other dishes simple. How about some fresh fruits and scrambled eggs? You can prep those while the galette is cooking. Then everything for the brunch is prepared in about 30-40 minutes.
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.
Simple Artichoke and Spinach Galette
- 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 ¼ 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.
- ½ cup rough chop walnuts
- ⅔ cup bleu cheese crumles
- 1 egg for egg wash
- 2 tablespoons milk for egg wash
- 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!