Spinach & Artichoke Galette
This spinach and artichoke galette recipe gives your favorite dip and chip combo the glow-up it’s always deserved.
I love that galettes can be so rustic and unfussy while still being visually stunning. Making something in pastry without a mold, tin, or precise cuts is rare and I, for one, am here for it!
I love all things buttery and flakey. And, any time “less is more” is an option, I’ll take it! Enjoy this brunch staple friends, it’s a good one.
Get the Recipe: Spinach & Artichoke Galette
Ingredients
Pastry Dough
- 1 cup all-purpose flour
- ¾ cup cake flour
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter , very cold
- 3 tablespoons shortening, very cold
- ¼ cup sour cream
- 2-4 tablespoons ice water, just enough to bring the dough together
- 1 tablespoon water + 1 egg, for an egg wash
Spinach & Artichoke Filling
- 1, 12 oz package of chopped, frozen spinach
- 2, 8.5 oz "drained weight" cans of artichoke hearts
- 4 oz cream cheese
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- ½ cup parmesan cheese, microplaned or finely grated
- 1 clove roasted garlic
- ⅛ teaspoon ground cumin
- ⅛ teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup gouda cheese , grated
Equipment
- Rolling Pin
- silicone baking sheet
- 1/2 sheet baking tray
- medium pot
- cutting board
- large fine mesh strainer
- pastry brush
- microplane
- cling wrap
- food processor
Instructions
For the Pastry Dough
- Measure out and cut your butter and shortening into 1/2in (1.25cm) cubes. Then, put them in the freezer while you prep everything else.
- Add the flours and salt to a food processor and pulse 3-4 times until fully mixed. Fill a small bowl roughly 1/3rd of the way with ice; then add water until the ice floats off the bottom of the bowl. Give the ice and water a good mix to make sure it’s very cold and set aside. Last, measure out your sour cream so it’s ready to go.
- Now, take the butter and shortening out of the fridge and add to the food processor. Pulse into the flour mix (3-4 times) until small pea-sized pieces form. Then, add in the sour cream and pulse 1-2 more times. At this point, you can slowly add the ice water a tablespoon (15ml) at a time, pulsing between pours.
- As you add water the flour will hydrate and you will see the dough lose its sandy texture and turn yellow. To test if it’s ready, take off the top of the processor and pinch some of the dough between your fingers. If it sticks together, you can stop there. If it’s still a little sandy and falls apart, add some more water.
- Once you have your dough ready, you want to keep it as cold and unworked as possible. Dump everything out onto a large piece of cling wrap and fold it over the dough compressing it and finally sealing it off. No kneading! The more you work the dough, the harder it will be. Rest the dough in the fridge for at least 2 hours, though. It’s better overnight.
For the Filling
- Open, drain, and rinse your artichoke hearts. Then cut them into small pieces, about what you would expect in an artichoke dip, and add them to a medium sized pot. If your knife is having trouble cutting through any of the bracts (leaves), your teeth will also have trouble. Toss those. Open the chopped spinach and add it to the pot. Fill the pot up with water and bring it to a gentle boil for 5-10 minutes.
- While the veggies are heating up, add cream cheese to a stand mixer and beat it on medium for 1-2 minutes to soften it. Turn the speed to low and add in the next 8 ingredients. Keep mixing until well incorporated.
- Now that the spinach and artichoke hearts have cooked, drain them in a colander and press out as much liquid as possible. Add them to the stand mixer bowl and use a spatula to mix everything together. Cover and store in the fridge for at least 2 hours or overnight, just like the pastry dough.
Galette Assembly
- When it's time to make the galette, preheat your oven to 425°F (128°C). Grate the gouda cheese and mix it into the filling with a spatula. Next, roll the pie crust out on a floured surface until your circle is about 16in (40.5cm) in diameter.
- Move the dough to a baking sheet that’s been covered with either a silpat or parchment paper. It’s okay if it spills over the sides at this stage. Spoon the filling into the middle of the crust and spread leaving about a 3in (7.5cm) border. The filling should only cover an area that fits on your baking sheet as that will be the final size of the galette. Gently fold the pie crust over the filling in segments, leaving the middle exposed.
- Mix together your egg wash and spread it onto the crust. Once done, pop the galette in the oven for 60 minutes. Let the galette cool for 10 minutes before moving it to a cutting board to slice.
Notes
Nutrition
Frequently Asked Questions
Here’s the deal with the dough. You can use only AP flour if you do not have access to cake flour. You can also only use butter if you aren’t interested in using shortening. But, it won’t be quite the same, because the cake flour and shortening are what really make this pastry tender and light.
If you are still set on substitutions, here’s what my imperial people need to know:
ONLY AP FLOUR: AP Flour has more protein and gluten than cake flour making it denser, so imperial people will need to decrease the 3/4c (90g) of cake flour to 2/3c (90g) of AP flour. You will most likely need to increase your ice water to bring the dough together as well.
Here are a few things to keep in mind. Shortening has no water content, unlike butter which is 80% fat and 20% water, which creates a flakier, softer pie crust. So, if you want to use only butter and not the combination of butter and shortening, the resulting crust will have a crisper, more cracker-like texture and a more buttery flavor. It will also brown a bit quicker and to a deeper color. Definitely still a delicious option.
Also, butter is denser than shortening so use 2.5tbsp (35g) of butter in place of the 3 tbsp (35g) of shortening. Anyone else seeing a pattern here for why measuring by weight is easier than measuring by volume? Honestly how do we not always cook with metric?!?
Yes! Experiment with the filling! As long as the measurements are roughly the same and you keep the moisture of the filling relatively low you can use whatever combination of flavors you’d like. Use brie or goat cheese instead of gouda. Add asparagus, onions, or mushrooms. Try cracking an egg on top during the last 5 minutes of cooking. Go crazy! I mean how good does a mushroom, caramelized onion, and goat cheese galette sound? Ooo, with balsamic drizzle!
Get creative; the possibilities are endless!