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?
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.
Spinach, artichokes, garlic, a little lemon, salt and pepper.
Blue cheese…the more cheese the better!
More basil + balsamic glaze if you are into it.
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: 603 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
Black Pepper Crust
- 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
- 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.
View Recipe Comments
*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!