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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.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 -6
Author Tessa Fisher

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

  1. 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.
  2. 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.
  3. 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.
  4. Assembling galette: Heat oven to 375 degrees Fahrenheit.
  5. 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.
  6. 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.
  7. 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.
  8. Bake for about 40 minutes or until dough starts to become golden brown.
  9. When galette is done baking, slice into triangles and serve warm.

Recipe 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.