5 ounces frozen chopped spinach, thawed and squeezed dry
One 14-ounce can artichoke hearts—drained, quartered and patted dry
1 large egg beaten with 1 tablespoon of water
Thinly sliced scallions, for garnish
How to Make It
Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.
Mix the crème fraîche, garlic, hot sauce and zest; season with salt and pepper. Spread over the dough. Top with the cheese, spinach and artichokes. Brush the edges with egg wash.
Bake the galette in the bottom third of the oven for about 25 minutes, until the edges are slightly puffed. Cut into squares, garnish with sliced scallions and serve warm.
Review Body: Needs tweaking! Use fresh spinach! drain, pat dry and roast artichokes for 20 minutes in a 350 degree oven with some olive oil salt & pepper. use more hot sauce (I used Cholula) the pastry recipe is perfection. Add some tastes pine nuts before cooking...you will not be disappointed!