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
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!
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.
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.
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.
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.
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.
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!
1recipepie crust, chilled and ready to goI included 2 pie recipes in this post. My partial wheat recipe is my favorite. If you prefer, you can alwats buy one as well.
4ouncesfresh mozzarella, sliced in 1/4 inch slicesor more or less. That is up to you and how much you want in the galette
3-6 canned artichokesI cut mine in half, but you can cut them in quarters or even smaller if you prefer.
1/2cuprough chop walnuts
2/3cupbleu cheese crumles
1eggfor egg wash
2tablespoonsmilkfor 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!
This is a recipe adapted from Kate Mc Dermott's recipe from her book Art Of Pie
Keyword best pie dough recipe, flaky pie dough, wheat pie dough
Prep Time 15minutes
Total Time 15minutes
Author Amy- A Red Spatula
1 1/2 cupall-purpose flourplus more for rolling
1cupwhole wheat pastry flourYou can also easily use 100% whole wheat, no all-purpose if you prefer
14tablespoons butter, cut in 1 inch piecesButter 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.
1/2cupice water- plus 1-3 tablespoons as needed.
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!
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!
Keyword apple desserts, dessert, gluten free, gluten free desserts, gluten free pie dough, healthy desserts
Prep Time 10minutes
Total Time 30minutes
Author Amy- A Red Spatula
1 1/4 cupgluten free flour mix.
1teaspoonxanthan gum, if not in your flour mix
1/2 cupbutter, chilled and cubed
1/4 cupice water.
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.