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Spinach, Artichoke, Gruyere Galette



This recipe is from several years ago when I was playing with all sorts of Galettes, from sweet to savory. This French dish has many variations and works with many different fillings; the options are endless.


Ingredients


1 1/2 cups of unbleached all-purpose flour

1 1/3 cups of grated Gruyere cheese

1/2 cup of unsalted butter, diced

2 tablespoons of raw sugar

1/4 cup of ice cold water


Filling

5 cups of Spinched, chopped and stems removed

1 cup of canned artichoke hearts, drain and dry

2 shallots, diced

4 cloves of garlic, minced

1 cup of Gruyere cheese, grated plus 1/4 cup of additional cheese

olive oil

pepper to taste


1 egg whisked with a tablespoon of water


Directions


Dough

Place butter, cheese, flour, and sugar in a food processor and pulse until pea-size pieces form. While the food processor is running slowly, add the water; once a ball starts to form, stop the processor. The dough will be shaggy, and you may not need all the water. Turn out onto plastic wrap form a ball and place in the fridge for at least four hours.


While the dough is chilling, place a large skillet over medium-high heat, drizzle with olive oil, add the shallots, and saute until soft for about 5 minutes. Add garlic, and saute for 30 more seconds. Working in batches, add the spinach to the skillet as it wilts, more. Once all the spinach is in the skillet, reduce heat to medium, and saute until most of the water has gone from the spinach and the mixture is almost dry. Remove from heat, and transfer to a bowl to cool. Once cool, add the cup of gruyere and toss to combine


Preheat oven to 375 degrees and line a baking sheet with parchment paper.


Flour a working surface and roll out the dough to about a 13- to 14-inch circle; it does not need to be perfect. Spread the spinach mixture in the center, leaving a 2-inch board. Then, fold over the border onto the mixture. You can pinch the dough as you go. Add the artichoke slices to the top. Transfer to the prepared baking sheet and brush the board with the egg wash.


Place in the oven and bake for 30 to 40 minutes or until the crust is nice and golden. Sprinkle with the remaining cheese and bake until melted about 3 to 4 minutes. Remove and let rest for 10 to 15 minutes before serving.




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