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 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)
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
jaime : the briny says
ahh! this recipe and your photos are just perfect. love.
jaime : the briny says
oh! INFJ. :)
Tessa says
ME TOO!! :) Apparently INFJ’s are rare. High-five to that! Thanks, Jaime! xo.
Brynne says
Triple high-five…I’m INFJ too!
Tessa says
You are?!! Nice! Guess we better high-five with our left hands too. :)
Sarah @ SnixyKitchen says
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!
Tessa says
So funny! We are on the same wavelength. :) I just love that cookbook. Hope you like the galette!!
Kathryn says
This sounds so delicious! The perfect grean + nourishing food for this time of year.
Tessa says
Thanks, Kathryn! I am totally guilty of not eating enough greens, so I will take it in this form any day. :)
cynthia says
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!)
Tessa says
Thank you, Cynthia!! Haha, yes! That is too funny – what a coincidence. It is so interesting how accurate it seems to be!
Pang @circahappy says
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.
Tessa says
Oh yay!! :) Thank you so much, Pang! I hope you enjoy!
Christina @ Bake with Christina says
That galette looks super amazing! It’s so sophisticated and flavorful looking!! Pinned :)
Tessa says
Aw thanks, Christina! :) Happy Friday!!!
Alison @Food by Mars says
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!
Tessa says
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!!
Amanda Paa says
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
Tessa says
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!
Kathryne says
I want to put spinach and artichoke in everything, thanks to that dip at Summit Grill! I just love the Myers-Briggs. INTP forever!
Tessa says
I know! Their dip makes the “what I’m always craving” list. You and I may never have happy hour anywhere else again. :)
Carly says
The best gluten free crust I’ve had and we’ve been trying dozens. The recipe is also good.
Tessa says
Awesome! Thank you so much, Carly.