Next Post
Banana Fritters On a Stick with Peanut Sugar + Mexican Chocolate Sauce.
This post may contain affiliate links, please see our privacy policy for details.
Apparently, I am all about galettes this week.
I mean, it was just last Friday that I posted this sweet Raspberry Rhubarb Galette, but hey, I don’t think you can ever have too many galettes. You know??
Besides, this one is a savory, cheesy galette, so clearly the two are very different. One for dinner, one for dessert.
My kind of food. Perfect!
So once again, on a totally random note, since I for the life of me cannot think of a way to tie this post into a discussion about snapchat?? How do we all feel about snapchat? See, I made an account, but umm, you guys, I cannot figure out how it works. I feel pretty un-smart saying that, but it’s the truth. I can’t figure out how you add friends and watch their snaps? I mean, whats the deal?
Also, I am not sure I can really do snapchat. I mean, those are like real, live videos, and the thought of being caught on camera scares the heck out of me. Like seriously. I am so camera-shy. This is mostly due to the fact that I simply just cannot take a good photo. It’s ok, I have accepted the fact that I’m just not photogenic, totally cool with that, I never really understood selfies anyway, so it’s all good.
OK. Fine, so that’s sort of a lie, I would love to take a photo and be like “oh, yeah, I look awesome!”. BUT honestly, does anyone really think they look good in pictures? Well wait, I know some people who do (hint, hint – all my brothers). All I have to say to those people is, I totally envy your confidence. Mine is obviously lacking…I am told it will come with age.
ANYWAY, do you guys think I need a snapchat button? Should I start making mini cooking videos? Can I figure it out you think?
HELP.
On the plus side, I did just speak at a conference in florida via Skype. It actually wasn’t as nerve-racking or intimidating as I thought it was going to be. Dare I even say it was kind of fun and I’d like to do more?
Yeah, I think I would. Cool!
Here’s the deal though. I need to give you all the little details about this spinach and artichoke galette.
It’s pretty straight forward.
Flakey, buttery cornmeal pepper crust.
Mozzarella cheese.
Spinach, artichokes, garlic, a little lemon, salt and pepper.
Basil….of course.
Blue cheese…the more cheese the better!
Pine nuts.
More basil + balsamic glaze if you are into it.
DONE.
This galette is pretty quick to prepare and is the perfect “prep in advance” meal for guests. It’s also equally perfect for “its Thursday night and I need some good food to get me through until 5pm tomorrow” food.
This galette will do that for you. It’s full of veggies, cheese and ahh, that crust, well not much beats that crust.
Look at all the cheesy, flakey goodness going on?!?!
Spinach and Artichoke Galette.
Servings: 6 Servings
Calories Per Serving: 620 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Black Pepper Crust
- 3/4 cup all purpose flour
- 1/2 cup cornmeal
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 10 tablespoons cold unsalted butter cut into 1/2 inch cubes, 1 stick + 2 Tbs
- 1 egg yolk
- ice water
- 1 egg beaten
Filling
- 1/4 cup olive oil
- 3 cloves large garlic minced
- 10 ounces fresh spinach or frozen thawed and drained
- 1 tablespoon fresh lemon juice
- 2 cups marinated artichoke hearts drained, about two 7 ounce jars
- 1 teaspoon dried basil
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 4 ounces fresh mozzarella sliced thin or grated, about 1 cup
- 2-4 ounces blue cheese broken into chunks
- 2 tablespoons pine nuts
- 1 egg beaten
- 2 tablespoons fresh basil for garnish
Instructions
- In the bowl of a food processor combine the flour, cornmeal, whole wheat flour, 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 rice.
- 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 30 minutes.
- Meanwhile, 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 (PLEASE - watch closely!! Don't burn the garlic.). Add the spinach and cook until just wilted. Remove and stir in the artichokes, basil, lemon juice, pepper and salt. Set aside.
- Now grab your dough from the fridge. Flour your work surface and roll the 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 and finish off with a sprinkle of pine nuts.
- Fold the edge of the dough over the filling. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
- 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.
Notes
*Galette dough adapted from my [Caramelized Corn and Heirloom Tomato Galette w/Herbed Roasted Garlic Goat Cheese | https://www.halfbakedharvest.com/caramelized-corn-heirloom-tomato-galette-wherbed-roasted-garlic-goat-cheese/].
YUM! Simple, easy, healthy, flakey deliciousness – what more could you as for!
What can I replace the blue cheese with?
Hi Kellie,
You an use any other cheese that you enjoy, goat cheese would be great. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This has become a family favorite! so delicious – thank you so much for sharing, Tieghan!
One question though, can it be frozen?
Hi Nat! Yes, this is such a great recipe to freeze. I would bake, then freeze. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! xTieghan ???
Too much cheese and butter.
Hi Jamie! I am sorry to hear that you did not like this. I hope you love other recipes on my blog! xTieghan
Can I use instant polenta instead of cornmeal in the crust? That’s what I have in the pantry… :/
I think that might work! hope you love this!
I think the polenta worked just fine. It is a delicious pastry, very short and buttery and just sturdy enough to not fall appart when I lifted quarters onto plates. Yay!
The filling is great too. I never use artichokes (not a big fan) but it was lovely in this (covered in blue cheese! Lol) thanks for recipe!
So glad you enjoyed it! Thanks Cristel!
I’ve made this twice and the dough seems fine and then turns our very crumbly when cooked. Any advice? Do I need more water? Less cooking time? It’s more crumbly than flaky!