Spinach & Artichoke Galette

Get the Recipe: Spinach & Artichoke Galette

5 from 1 rating

Yield8

Prep45

Cook1

Rest Time2

Total3 45

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

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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

How to measure flour for baking:

In baking it's very important to measure by weight for consistent results. Imperial people, make sure not to scoop flour directly out of the bag/container with your measuring cups. Use a spoon to scoop and pour flour into your cups and then level with a knife. If scooped directly the flour compacts into your measuring cup and you may unknowingly add up to 30% more flour to your recipes, which will throw off your fat and liquid ratios immensely.

Best practices for an egg wash:

When using the egg wash, make sure to get the sides of the galette as well, not just the top; and keep the coating light, otherwise you get scrambled eggs pooled on top of your crust.

Nutrition