Spinach and Artichoke Galette is a rustic savory pie stuffed with spinach, artichokes, and goat cheese. Gluten-free.
This weekend reinforced the fact that spring is truly here (yay!) and summer is right around the corner (double yay!). The weather was glorious and everything that we could do outside, we did.
Lunches and dinners on the deck with the dogs as they sunbathed, their pink bellies rolling towards the sun like flowers.
Nighttime s'mores over a backyard firepit with friends.
An afternoon birthday picnic in Loose Park, the kids running kites through the lush grass and the adults landing on a discussion over Myers-Briggs personality types. Conclusion: each of us was a different type. INFJ, INTJ, INTP, ESFP, etc. Definitely an introvert-heavy group. This stuff fascinates me. What type are you?
The growing green that has finally bathed our city has had me craving green food as well. This spinach and artichoke galette has been on repeat for the last couple weeks, either for dinner with soup or taking it to work as a light lunch.
The crust is the same that I adapted for my winter citrus galette, minus the sprinkling of sucanat on top, making for a versatile dough to pair with this more savory creation.
The dough uses psyllium husk as a binder and acts as the "gluten."
The filling for this galette is simple, really. Fresh spinach, artichoke hearts, a splash of lemon, a pinch of cayenne, with goat cheese folded into the sauteed mixture. Taking a cue from Erin's Yummy Supper, I also scattered some goat cheese on the rolled-out dough before adding the filling.
Spinach-artichoke creaminess at its best.
Spinach and Artichoke Galette (Gluten-Free)
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 4 cups spinach packed
- 1 can artichoke hearts drained, rinsed, and quartered
- 1 teaspoon lemon juice
- pinch of cayenne pepper
- salt and pepper to taste
- 2 tablespoons goat cheese divided
- 2 tablespoons unsweetened almond milk
For the dough:
- In a large bowl, combine flours, arrowroot starch, sucanat, psyllium husk powder, and salt. Whisk to combine. Scatter slices of butter over flour mixture. Using a pastry blender, two knives, or your hands, cut in butter into mixture until butter is pea-sized.
- Add ice water, dribbling one tablespoon at a time, and stirring after each tablespoon added, until the dough comes together when squeezed with your hands.
- Shape the dough into a ball and flatten into about a 6-inch disc on a piece of plastic wrap. Wrap the dough completely and chill for at least 30 minutes in the refrigerator. Allow dough to soften outside of refrigerator for 10 minutes prior to rolling it out.
- Heat oven to 375 degrees Fahrenheit.
- In a large nonsticks skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, stirring occasionally for about one minute. Add spinach, stirring occasionally until it starts to cook down. Once spinach has cooked down, add artichoke hearts, lemon juice, cayenne pepper, and salt and pepper. Stir to combine. Remove from heat. With one tablespoon of goat cheese, sprinkle bits of cheese over mixture. Set aside.
- When dough is ready to roll out, sprinkle extra sorghum flour on a piece of parchment paper, as well as rubbing some on your rolling pin. Roll dough out on parchment until it is about 12-14 inches in diameter. Mend any cracks or tears by pressing them back together with your fingers. Sprinkle remaining goat cheese over center of rolled-out dough, leaving close to a 2-inch border. Give the spinach-artichoke mixture a quick stir to incorporate the goat cheese. The goat cheese should be somewhat melty at this point. Spread spinach-artichoke mixture on top of galette dough, again keeping a 2-inch border free.
- Gently fold the edges of the dough over the spinach-artichoke mixture, pleating as you go. With a pastry brush, brush edges and top of galette dough with almond milk. Transfer galette and parchment to a baking sheet.
- Bake for about 40 minutes or until dough starts to become golden brown.
- When galette is done baking, slice into triangles and serve warm.