Recipes Spinach-and-Artichoke Galette 3.0 (1) 1 Review This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach, artichoke, and a hint of citrus. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 13, 2022 Print Rate It Share Share Tweet Pin Email This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach, artichoke and a hint of citrus. Photo: © Con Poulos Active Time: 55 mins Total Time: 2 hrs 30 mins Yield: 1 11-by-15-inch galette Ingredients The Ultimate Savory Pie Crust 1 3/4 cups all-purpose flour 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 stick plus 2 tablespoons cold unsalted butter, cut into cubes 1/3 cup ice water Spinanch-and-Artichoke Filling 1/2 cup crème fraîche 1/2 garlic clove, finely grated 1/2 teaspoon hot sauce 1/2 teaspoon finely grated lemon zest Kosher salt Freshly ground black pepper 1 cup shredded Manchego cheese 5 ounces frozen chopped spinach, thawed and squeezed dry 1 (14-ounce) can artichoke hearts, drained, quartered, and patted dry 1 large egg beaten with 1 tablespoon of water Thinly sliced scallions, for garnish Directions Make the Pie Dough In a food processor, pulse the flour with the salt and pepper. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Sprinkle the ice water over the mixture and pulse until the dough just starts to come together; you should still see small pieces of butter. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into an 8-inch square. Wrap in plastic and refrigerate until well-chilled, about 1 hour or for up to 2 days. Make the Galette Preheat the oven to 450°F. 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. Rate it Print