Spinach + Artichoke Mediterranean Galette (Gluten Free + Grain Free)

Spinach + Artichoke Mediterranean Galette (Gluten Free + Grain Free) is a gluten free, lacto ovo vegetarian, and primal recipe with 6 servings. This main course has 471 calories, 16g of protein, and 38g of fat per serving. For $2.58 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up oregano, fresh basil, fresh mozzarella, and a few other things to make it today. 441 person found this recipe to be tasty and satisfying. It is brought to you by Bakerita. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. With a spoonacular score of 63%, this dish is solid. If you like this recipe, take a look at these similar recipes: Mozzarella Heirloom Tomato Galette with Parmesan Crust (Gluten Free + Grain Free), Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free), and Raspberry Molten Lava Cakes (grain-free, gluten-free, dairy-free, paleo-friendly, 100% whole grain).

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the crustCombine the almond flour, tapioca flour, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.Add 1 egg and pulse/mix again until dough comes together. Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.When ready to bake, preheat oven to 375F.For the fillingHeat 2 tablespoons of olive oil in a medium saut pan and add the garlic. Cook for one minute until fragrant, and then add the spinach and cook until wilted. Remove from heat and stir in the artichoke hearts, lemon zest, salt, pepper, oregano, and sun-dried tomatoes.Roll the dough out between two pieces of parchment paper into a circle. You want it thick enough to be able to hold the filling and fold up the sides.Place the filling in the middle of the circle leaving about 2 inches around the edge empty. Top with chunks of fresh mozzarella and sprinkle the feta evenly over the filling.Gently fold the sides up, creasing the dough together with your fingers as you go. I used the parchment to help fold up the dough so it didnt break at all.Beat the remaining egg with a splash of water in a small bowl. Brush the outside edges of the galette with the egg wash. Let dry for two minutes, and brush one more time. Sprinkle the crust with flaky sea salt.Transfer the parchment with the galette to the baking sheet and bake for 35-40 minutes until the edges are golden brown and the cheese is bubbly.Remove from the oven and let cool for 10 minutes before garnishing with fresh basil, slicing and serving.

 

Step by step:

1. For the crust

2. Combine the almond flour, tapioca flour, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.

3. Add 1 egg and pulse/mix again until dough comes together. Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.When ready to bake, preheat oven to 375F.For the filling

4. Heat 2 tablespoons of olive oil in a medium saut pan and add the garlic. Cook for one minute until fragrant, and then add the spinach and cook until wilted.

5. Remove from heat and stir in the artichoke hearts, lemon zest, salt, pepper, oregano, and sun-dried tomatoes.

6. Roll the dough out between two pieces of parchment paper into a circle. You want it thick enough to be able to hold the filling and fold up the sides.

7. Place the filling in the middle of the circle leaving about 2 inches around the edge empty. Top with chunks of fresh mozzarella and sprinkle the feta evenly over the filling.Gently fold the sides up, creasing the dough together with your fingers as you go. I used the parchment to help fold up the dough so it didnt break at all.Beat the remaining egg with a splash of water in a small bowl.

8. Brush the outside edges of the galette with the egg wash.

9. Let dry for two minutes, and brush one more time. Sprinkle the crust with flaky sea salt.

10. Transfer the parchment with the galette to the baking sheet and bake for 35-40 minutes until the edges are golden brown and the cheese is bubbly.

11. Remove from the oven and let cool for 10 minutes before garnishing with fresh basil, slicing and serving.

Nutrition Information:

covered percent of daily need