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Apparently, I am all about galettes this week.

Spinach and Artichoke Galette | halfbakedharvest.com @hbharvest

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!

Spinach and Artichoke Galette | halfbakedharvest.com @hbharvest

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.

Spinach and Artichoke Galette | halfbakedharvest.com @hbharvest

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!

Spinach and Artichoke Galette | halfbakedharvest.com @hbharvest

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.

Spinach and Artichoke Galette | halfbakedharvest.com @hbharvest

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.

Spinach and Artichoke Galette | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Spinach and Artichoke Galette.

Prep Time 30 minutes
Cook Time 45 minutes
Rest/Refrigerate 45 minutes
Total Time 1 hour 55 minutes
Servings: 6 Servings
Calories Per Serving: 603 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Black Pepper Crust

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/].
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Spinach and Artichoke Galette | halfbakedharvest.com @hbharvest

YUM! Simple, easy, healthy, flakey deliciousness – what more could you as for!

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Comments

  1. 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!

    1. Hi Jill!! sounds like you nee a touch more water to keep the dough moist. I think that should help. Also, try chilling the entire galette before baking, this really helps! Let me know if you have any other questions. 🙂

    1. Hi Linda, you can omit it completely or use a crumbled goat or feta cheese. either would be great! Let me know if you have other questions. Hope you love this galette!

  2. …and next time, just cut to the chase…this is a good recipe, but I didn’t have to hear about your obsession with gallettes or your feelings of personal failure about Snapchat.

    No big deal.

    Just stick to the recipes.

    1. Thanks for your input but you don’t have to read the post, the recipes are posted at the bottom. I’m sorry that my post do not interest you.

  3. Both “veggie” and “Yum! ” “fridge” and “mozza” in one recipe? I can eat more now since I already barfed. I’m surprised “hubby” didn’t love it.

    Come on, people, let’s use adult English! It’s not that hard.

  4. This turned out awesome! I loved the crust! Super flaky and buttery. I think next time I’ll leave the cornmeal out, as I didn’t like the grainy texture it added. Does the chilling of the galette prior to baking give it that flaky texture? I used frozen spinach, which made it come together like a breeze! Definitely be making that crust again and trying some other filling options!

    1. So happy you loved this, thank you! Yes, chilling is key to the flaky crust. Please let me know if you have other questions and thanks again!

  5. I have made this a couple times now and it is a great base recipe. Amazing flavour combo. But you absolutely do not need 1/4 cup oil for the filling – wow are you deep frying that garlic, maybe at most a tablespoon. I also used artichokes in water not oil, and way less mozza. I also used all whole wheat flour for the crust.

    I think you list the same beaten egg twice. You only need one egg for the wash right? But it is listed in both sets of ingredients, just a bit confusing.

  6. I have made this twice. The second time was to get the crust right, which I did. It was wonderful and will become a regular go-to recipe for me. It’s easy to put together and a great blend of flavors. Thanks for posting it!

  7. I know you posted this several months ago, but I just made it for lunch today. So delicious! The crust is to die for. I’m pretty bad at pie crust and this was easy. Thanks for a yummy lunch.

  8. You mention folding the dough over the tomatoes, but I don’t see anything else about tomatoes! Did I miss something?

    1. No you didn’t miss anything, that is my mistake, SO SORRY! Fixing it now. Enjoy the galette!

  9. On the snapchat thing: I think it would be awesome for you to make an account!! To add friends just swipe from right to left once, or until you get to the camera page. Then scroll from top to bottom, and you’ll see an add friends button. You can search for names and for their account name. Also, when you decide to upload something for your blog (not personal stuff), you might want to click the “My Story” button when you pick who you send it to instead of to your whole contact list. Secondary also, when people start to follow you you’ll have to approve them. Go back to the screen that allows you to add friends and you’ll see the alerts. Hope I helped!

  10. I just finished eating this and it was AMAZING!! That crust…so good. It was also really easy to make and looked like I spent hours on it. Thanks for another great recipe!!