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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.
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!
This is absolutely stunning and sounds so delicious! You are one talented lady, always leaving me inspired! xo
Oh my goodness!!! I am eating this right now and it is so delicious! I did make quite a few substitutions to make it dairy-free because of allergy issues. In case anyone else is curious, I used vegan margarine instead of butter for the crust as well as oat flour because I did not have any cornmeal. I also used daiya mozzarella shreds for the top along with nutrition yeast instead of goat cheese and sunflower seeds instead of pine nuts just because that’s all I had. YUM!! Thanks for a wonderful recipe Tieghan! I will be sure to make this again and maybe even try out the tomato version!
SO EXCITED you loved it, THANKS!!
Omg, I’m SO obsessed with galettes. I keep thinking that I need to make a savory version sometime soon, and this is just proof of that. This needs to happen ASAP!
Your pictures of the galette looked so yummy that I had to make it yesterday. I did not have spinach so I substituted fresh asparagus along with the artichokes. I had fresh mozzarella balls so I also used them. I had some cooked Bella mushrooms that I put in the food processor along with fresh basil. Oh my goodness it was so good!!!❤️❤️
The mushrooms sound awesome!! 🙂
THANKS!
I’ve been loving it since the first time i lay eyes on it. Way to beautiful for a dish. This is an art. Hopefully i could make haft beauty of this.
My oven doesn’t work so I’ll have to save this recipe.
I have NO idea what snapchat is????
ALSO I got an email yesterday about an updated about your Barn BUT there was nothing there??
So beautiful!!
I am so making this galette. It looks amazingly delicious. I’m not a fan of blue cheese though – so I definitely will be substituting it for another cheese.. like maybe feta or goats?
oh. my. goodness. I cannot express how excited I am about this recipe. Artichokes and spinach is my alltime favorite combination… you have just made my day – thank you! 🙂 x Motte
http://mottesblog.blogspot.com/
I can relate to you snapchat concerns. I had it for a couple weeks then deleted it! ha! I think it could be really awesome (like the cooking video idea! so fun!) but all the people I had on snapchat just made for an overwhelming amount of selfies that I received:/ Yikes! P.S. I have been on a galette kick as well!!! Can’t go wrong there!!
You had me at cornmeal crust, I love this savory galette!
Spinach + artichoke + cheese; I’m sold.
On the Snapchat issue: I only have close friends on Snapchat, but it’s really informal, as we intentionally send each other bad selfies (or we’ll send each other food pics to make the other person jealous). That was kind of a non-answer because I don’t have a Snapchat for my blog, though I still feel like Snapchat is a more relaxed, casual platform.
I don’t get snapchat either! Apparently I am just too old fashioned? I am kind of okay with that though.
This galette looks amazing, loving the flavor combo!
This looks so good! Your photography is always spot on.
This is so beautiful and rustic! I love how this sounds! I can’t wait to try this!
Ohh Waoo that is so yummy i’m going to make it tomorrow..thanks for this
Thannks! Hope you love it! 🙂