Spinach and Artichoke Galette
Ingredients
Black Pepper Crust
-
¾
cup
all purpose flour
-
½
cup
cornmeal
-
¼
cup
whole wheat flour
-
½
teaspoon
salt
-
1
teaspoon
black pepper
-
10
tablespoons
cold unsalted butter
-
1
large
egg yolk
-
ice
water
as needed
-
1
large
egg beaten
Filling
-
¼
cup
olive oil
-
3
cloves
garlic minced
-
10
ounces
fresh spinach
-
1
tablespoon
fresh lemon juice
-
2
cups
marinated artichoke hearts
-
1
teaspoon
dried basil
-
1
teaspoon
freshly ground black pepper
-
½
teaspoon
salt
-
4
ounces
fresh mozzarella
-
2-4
ounces
blue cheese
-
2
tablespoons
pine nuts
-
1
large
egg beaten
-
2
tablespoons
fresh basil for garnish
Instructions
- Combine the flours, salt, and pepper in a food processor and pulse to mix.
- Add the cold butter and pulse until the mixture resembles small rice-like pieces.
- Whisk the egg yolk with ice water, add to the dough, and pulse until it comes together.
- Knead the dough briefly, form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Heat olive oil in a skillet, add garlic, and cook until fragrant. Then add spinach until wilted.
- Stir in artichokes, basil, lemon juice, pepper, and salt, then set aside.
- Roll out the dough to about 1/8-inch thickness on a floured surface and transfer to a baking sheet.
- Layer mozzarella, spinach mixture, blue cheese, and pine nuts on the dough, leaving a border.
- Fold the edges of the dough over the filling and brush with beaten egg.
- Chill the galette for 15 minutes, then preheat the oven to 375°F.
- Bake for 45-55 minutes until the crust is golden. Cool for 5 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
6
Calories
620
Total fat
40g
Total carbohydrates
50g
Total protein
15g
Sodium
500mg
Cholesterol
100mg
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