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Spinach Mushroom and Artichoke Galette Recipe

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3.8 from 82 reviews

This Spinach Mushroom and Artichoke Galette is a delicious savory pastry featuring a flaky homemade crust filled with fresh spinach, earthy baby bella mushrooms, tender artichoke hearts, and a blend of mozzarella and Parmesan cheeses. Lightly seasoned with garlic, lemon zest, salt, and pepper, it offers a perfect balance of flavors and textures, baked to golden perfection. Ideal as an appetizer, main dish, or side, this galette is both rustic and elegant, perfect for sharing with family and friends.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

For the crust:

  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon sea salt
  • 1/2 cup very cold unsalted butter, cubed
  • 1/4 cup ice cold water (plus more if needed)
  • 1 egg yolk, slightly beaten for egg wash

For the galette filling:

  • 1/4 cup sour cream
  • 1 garlic clove, finely grated
  • 1/2 teaspoon finely grated lemon zest
  • Salt and pepper, to taste
  • 1/2 to 1 cup fresh baby spinach
  • 2 to 3 baby bella mushrooms, sliced
  • 5 pieces artichoke hearts from a can
  • 1/2 cup shredded mozzarella cheese
  • Freshly grated Parmesan cheese, for garnish

Instructions

  1. Prepare the crust: Using a food processor, combine the flour, sea salt, and very cold cubed butter. Pulse for about 5 seconds until the mixture resembles coarse crumbs with visible butter pieces.
  2. Add water: Gradually sprinkle the cold water over the flour mixture and pulse for about 10 seconds until the dough just begins to come together, ensuring small pieces of butter remain. Add additional water as needed for dough consistency.
  3. Roll out dough: Transfer the dough onto a lightly floured surface, gently gather and combine it, then roll out into a 12-inch circle. Move the dough onto a parchment-lined baking sheet. Refrigerate for about 20 minutes if time permits; otherwise, proceed immediately.
  4. Preheat oven and prepare filling: Preheat your oven to 400°F (200°C). Remove the chilled dough and brush the center with sour cream, leaving a 2-inch border around the edges.
  5. Add seasonings: Sprinkle the grated garlic and lemon zest over the sour cream, and season with salt and pepper to taste.
  6. Assemble filling: Evenly layer the baby spinach, sliced mushrooms, and artichoke hearts over the sour cream layer. Sprinkle the shredded mozzarella cheese on top.
  7. Fold crust edges: Gently fold the 2-inch pastry border over the filling, overlapping folds as necessary, and press lightly to seal.
  8. Apply egg wash and bake: Brush the folded crust edges with the beaten egg yolk. Bake the galette in the preheated oven for 30 to 40 minutes until the crust is golden brown and crisp.
  9. Cool and garnish: Allow the galette to cool for about 20 minutes before slicing. Garnish with freshly grated Parmesan cheese and serve warm. Enjoy your savory galette!

Notes

  • If you don't have a food processor, you can cut the cold butter into the flour and salt manually with a pastry cutter or two knives until pea-sized crumbs form.
  • Adjust the spinach quantity based on your preference; baby spinach cooks down significantly while baking.
  • Use fresh herbs like thyme or basil to add extra flavor if desired.
  • The galette is best eaten warm but can be served at room temperature as well.
  • For a dairy-free version, substitute mozzarella and sour cream with plant-based alternatives and omit Parmesan garnish.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer, Main, Side
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/spinach-mushroom-and-artichoke-galette-recipe/