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    Salted Plains » Recipes » Breakfast & Brunch

    Spinach and Artichoke Galette (Gluten-Free)

    Published: May 4, 2015 · Modified: Jul 22, 2017 by Tessa · This post may contain affiliate links · 23 Comments

    Jump to Recipe Print Recipe

    Spinach and Artichoke Galette is a rustic savory pie stuffed with spinach, artichokes, and goat cheese. Gluten-free.

    Spinach and Artichoke Galette #glutenfree | saltedplains.comThis 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?

    Spinach and Artichoke Galette #glutenfree | saltedplains.com

    Spinach and Artichoke Galette #glutenfree | saltedplains.comThe 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.

    Spinach and Artichoke Galette #glutenfree | saltedplains.comThe 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 #glutenfree | saltedplains.com
    Spinach and Artichoke Galette #glutenfree | saltedplains.com
    Spinach and Artichoke Galette #glutenfree | saltedplains.com
    Spinach and Artichoke Galette #glutenfree | saltedplains.com
    Spinach and Artichoke Galette #glutenfree | saltedplains.com

    Spinach and Artichoke Galette (Gluten-Free)

    A simple gluten-free, meatless meal. The dough for this vegetarian galette can be made a couple days ahead of time. Allow the dough to sit for 10 minutes outside the refrigerator before rolling it out.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4 servings
    Calories: 388kcal
    Author: Tessa

    Ingredients

    Crust

    • 6-8 tablespoons ice water
    • ¼ cup whole grain sorghum flour
    • ¼ cup gluten-free oat flour
    • ½ cup sweet white rice flour
    • ¼ cup arrowroot starch
    • 1 teaspoon sucanat or coconut sugar
    • ½ teaspoon psyllium husk powder*
    • ¼ teaspoon salt
    • 6 tablespoons unsalted butter cold, thinly sliced

    Filling

    • 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

    Instructions

    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.

    Assembling galette:

    • 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.

    Notes

    *Psyllium husk powder can be found at health food stores or at amazon.com. If you are not sensitive to it, xanthan gum can be substituted.
    Crust from my Winter Citrus Galette.

    Nutrition

    Calories: 388kcal | Carbohydrates: 39g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 432mg | Potassium: 246mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3410IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    Spinach and Artichoke Galette #glutenfree | saltedplains.com

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    Comments

    1. Carly

      January 06, 2021 at 8:29 pm

      5 stars
      The best gluten free crust I've had and we've been trying dozens. The recipe is also good.

      Reply
      • Tessa

        January 07, 2021 at 11:34 am

        Awesome! Thank you so much, Carly.

        Reply
    2. Kathryne

      May 13, 2015 at 9:19 pm

      I want to put spinach and artichoke in everything, thanks to that dip at Summit Grill! I just love the Myers-Briggs. INTP forever!

      Reply
      • Tessa

        May 14, 2015 at 1:03 am

        I know! Their dip makes the "what I'm always craving" list. You and I may never have happy hour anywhere else again. :)

        Reply
    3. Amanda Paa

      May 10, 2015 at 4:01 pm

      it's finally feeling like spring in Minnesota too! i got my hands on ramps and morels yesterday, and the rhubarb has grown mighty fast in our backyard so i'll be using that today. i haven't taken a meyers brigg test in a long time, it would be super interesting to see how things have changed, although i know i'll always be an extrovert.

      beautiful flavor combination in this galette. i love making them because they're so perfectly imperfect. and adding a little goat cheese before folding it up is a great tip. xo

      Reply
      • Tessa

        May 11, 2015 at 12:52 pm

        Yay for spring! Finally, right? Ohh, envious of those ramps and morels you got - I hope to get my hands on some morels before the season's out.
        I love galettess for the very same reason. And wrapping things up always seems like a treat! :) Thanks, Amanda!

        Reply
    4. Alison @Food by Mars

      May 09, 2015 at 11:41 pm

      Umm my sister who is a teacher is constantly leading impromptu personality tests at random gatherings... it can get pretty annoying ;)

      I love galettes... this looks amazing and sounds friggin delicioso. Beautiful!

      Reply
      • Tessa

        May 11, 2015 at 12:44 pm

        Hahaha. I guess we are a type too. ;)

        I love galettess too and the fact that you can't really mess them up! Thanks, Alison!!

        Reply
    5. Christina @ Bake with Christina

      May 08, 2015 at 12:54 am

      That galette looks super amazing! It's so sophisticated and flavorful looking!! Pinned :)

      Reply
      • Tessa

        May 08, 2015 at 9:58 pm

        Aw thanks, Christina! :) Happy Friday!!!

        Reply
    6. Pang @circahappy

      May 06, 2015 at 3:44 pm

      This galette can easily be a hit at my house, plus it's also GF, which is good for my in-law :)
      Love it & I would love to try making it immediately.

      Reply
      • Tessa

        May 07, 2015 at 2:12 pm

        Oh yay!! :) Thank you so much, Pang! I hope you enjoy!

        Reply
    7. cynthia

      May 05, 2015 at 2:25 pm

      Oh, how gorgeous is this!! It looks and sounds so incredibly delicious and so perfect for spring, Tessa! Also, dude -- we totally went down a Myers-Briggs rabbit hole over here too this weekend! I always think it's so so fascinating (and often so accurate!)

      Reply
      • Tessa

        May 05, 2015 at 7:03 pm

        Thank you, Cynthia!! Haha, yes! That is too funny - what a coincidence. It is so interesting how accurate it seems to be!

        Reply
    8. Kathryn

      May 05, 2015 at 9:08 am

      This sounds so delicious! The perfect grean + nourishing food for this time of year.

      Reply
      • Tessa

        May 05, 2015 at 1:44 pm

        Thanks, Kathryn! I am totally guilty of not eating enough greens, so I will take it in this form any day. :)

        Reply
    9. Sarah @ SnixyKitchen

      May 05, 2015 at 8:01 am

      Oh man - It's been awhile since I took the test, so I can't remember which type I am! Also - I have Yummy Supper open in front of me right now - it's like you read my mind! This galette basically has my name written all over it - all of my favorite things! I most definitely will be making this soon!

      Reply
      • Tessa

        May 05, 2015 at 1:41 pm

        So funny! We are on the same wavelength. :) I just love that cookbook. Hope you like the galette!!

        Reply
    10. jaime : the briny

      May 04, 2015 at 10:21 pm

      ahh! this recipe and your photos are just perfect. love.

      Reply
      • jaime : the briny

        May 04, 2015 at 10:37 pm

        oh! INFJ. :)

        Reply
        • Tessa

          May 05, 2015 at 1:35 pm

          ME TOO!! :) Apparently INFJ's are rare. High-five to that! Thanks, Jaime! xo.

        • Brynne

          May 05, 2015 at 4:59 pm

          Triple high-five...I'm INFJ too!

        • Tessa

          May 05, 2015 at 7:07 pm

          You are?!! Nice! Guess we better high-five with our left hands too. :)

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