Spinach and Artichoke Galette.
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Half Baked Harvest · by Tieghan Gerard★ 3.8 (77)

Spinach and Artichoke Galette.

NUTRITION · PER SERVING115M COOK
CAL 28%·PRO 27%
CARBS 30G22% OF CAL
6G FIBER24G OTHER1G TOTAL SUGAR
FAT 44G70% OF CAL
19G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory galette with a crispy pastry crust filled with spinach, artichoke, and melted cheeses. Rich, cheesy, and satisfying.

mainfrenchvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3/4 cup all purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 10 tablespoons cold unsalted butter (cut into 1/2 inch cubes, 1 stick + 2 Tbs)
  • 1 egg yolk
  • ice water
  • 1 egg (beaten)
  • 1/4 cup olive oil
  • 3 cloves large garlic (minced)
  • 10 ounces fresh spinach or frozen thawed and drained
  • 1 tablespoon fresh lemon juice
  • 2 cups marinated artichoke hearts (drained, about two 7 ounce jars)
  • 1 teaspoon dried basil
  • 1 teaspoon freshly ground black pepper
  • 4 ounces fresh mozzarella (sliced thin or grated, about 1 cup)
  • 2-4 ounces blue cheese (broken into chunks)
  • 2 tablespoons pine nuts
  • 2 tablespoons fresh basil (for garnish)
PREP
30M
SODIUM
649MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.