I love making galettes. They seem fancy, but are actually way easier to make than pies, and you can fill them with pretty much anything you like, sweet or savory. This spinach and artichoke galette is based on the Half Baked Harvest one, but as always I have a few tweaks.
The crust for this galette is made with flour, cornmeal, and lots of black pepper. The hit of pepper in the crust nicely offsets the cheesy goodness of the filling. If I have a chance, I prefer to make all my pie or galette dough a day in advance and allow it to chill overnight in the fridge. I have found this really helps the dough hydrate and come together and also gives a great flaky result.
Artichoke hearts, spinach, garlic, basil, fresh mozzarella and blue cheese fill the crust, which is a super delicious combo. If you don’t like blue cheese you could use some parmesan here, or I think some pesto would be great in this too. The recipe calls for a balsamic reduction drizzle which is a must in my book.
Galettes take about 45-60 minutes to bake, so give yourself plenty of time to bake it. I love to serve them with a salad on the side, as they tend to be rich and filling, and a glass of wine. If you are interested in a sweet version, check out my strawberry rhubarb galette recipe.
Spinach and Artichoke Galette
For the crust:
- 1 cup AP flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1 tsp fresh ground black pepper
- 10 tbsp cold unsalted butter cut into 1/2 inch cubes
- 1 egg yolk
- 4-5 tbsp ice water
- 1 egg beaten with 1 tsp water for egg wash
For the filling:
- 1/4 cup olive oil
- 4 cloves garlic minced
- 10 oz fresh spinach
- 1 tbsp lemon juice
- 2 7oz jars marinated artichoke hearts
- 1 tsp dried basil
- 1 tsp pepper
- 1/2 tsp salt
- 4 oz fresh mozzarella grated
- 2-4 oz blue cheese crumbels
- fresh basil
- 1/2 cup balsamic vinegar reduced on the stove until syrup
- In the bowl of a food processor (or use your hands, my preferred method) combine the flour, cornmeal, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of a pea.
- In a small bowl, whisk together the one egg yolk and 3 tablespoons ice cold water. Add it to the dough and pulse until the dough comes together. If needed add 1-2 tablespoons more ice water. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least a few hours, preferably overnight.
- Heat a large skillet over medium heat, add the olive oil and the garlic. Cook for one to two minutes, until the garlic is fragrant. Add the spinach and cook until just wilted. Remove and stir in the artichokes, basil, lemon juice, pepper and salt. Set aside.
- Flour your work surface and roll the galette dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper. Leaving a 3-inch border around the edges, top the dough with the mozzarella cheese, then the spinach + artichokes mix, then scatter on the blue cheese crumbles.
- Fold the edge of the dough over the filling. Brush the crust with the beaten egg.
- Preheat the oven to 375 degrees F. Bake the galette for 45-55 minutes or until the crust is golden. Allow to cool 5 minutes and then slice and serve with fresh basil and a drizzle of balsamic reduction if desired. The crust will be crumbly so cut small slices for easier serving.