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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.
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
YUM! Simple, easy, healthy, flakey deliciousness – what more could you as for!
I haven’t gotten into Snapchat AT ALL despite everyone I know (even my mother in law!) being obsessed with it. I don’t know why – I just can’t get into it. I can, however, get into all of the galettes you’ve been making. I’m thinking this one for dinner and the rhubarb one for dessert. YES.
Tieghan I love galettes because they are fresh and easy! Your last two are must trys! One sweet, one savory! Maybe breakfast and dinner??
Please continue your love of galettes. They seriously make my week!
Love this savory galette, looks so fab! I recently made a snapchat for my blog and totally had to ask my friend how it works haha. It’s kinda fun for sharing behind the scenes shots 🙂
This galette looks incredibly delicious! I love all of the veggie, it all looks so flavorful!
Tomatoes??…
You continue to delight me every morning when I see you in my inbox. Your recipes are quite simply creative, beautiful and delicious. Congratulations on another winning week! Thank you so much.
This looks delcious! Could I double it and make 2? I would love to serve this to my book club next week.
Yes, that will be great!! 🙂
Looks amazing – small grammatical error in the first sentence:
**”galletes” instead of “gallete’s” (using gallete’s implies possession, like the gallete owns something)
That crust looks perfect and the feeling looks even better!
Cooking videos would be awesome, Tieghan! Would love to see your beautiful face 🙂
And no, you can’t have too many galettes. This one could be dinner and the raspberry rhubarb one could be dessert; it’s like a galette party! 😉
Aawww….this sounds divine….definitely happening in my kitchen tomorrow 🙂
What would be a good substitute for the artichoke?
Tomatoes or really any veggie you love. Peppers, sun-dried tomatoes, zucchini and so on! 🙂
Was wondering what to cook for a ‘girls’ get together this Monday, a public holiday in South Africa. This is a great choice with a crisp salad. Thanks
Oh my, can’t wait to make this! It also has me dreaming of fresh basil from the garden – hurry up, spring!