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:

1½ cups almond flour

½ teaspoon black pepper

6 tablespoons cold butter, chopped

1 egg

1 egg, for egg wash

2 oz. feta cheese

fresh basil

4 oz. fresh mozzarella, torn into chunks

2 cloves garlic, minced

½ teaspoon kosher salt

1 tablespoon lemon juice

1 teaspoon lemon zest

1½ cups (1 jar) marinated artichoke hearts

¼ teaspoon dried oregano

6 oz. fresh or frozen spinach

¼ cup sun-dried tomatoes

½ cup tapioca flour

Equipment:

food processor

blender

bowl

plastic wrap

oven

frying pan

baking paper

baking sheet

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:

Quickview
471k Calories
15g Protein
37g Total Fat
22g Carbs
11% Health Score
Limit These
Calories
471k
24%

Fat
37g
58%

  Saturated Fat
13g
82%

Carbohydrates
22g
7%

  Sugar
4g
5%

Cholesterol
108mg
36%

Sodium
762mg
33%

Get Enough Of These
Protein
15g
31%

Vitamin K
149µg
142%

Vitamin A
3903IU
78%

Vitamin C
22mg
27%

Calcium
263mg
26%

Fiber
5g
21%

Manganese
0.42mg
21%

Iron
3mg
18%

Folate
71µg
18%

Vitamin B2
0.28mg
17%

Phosphorus
165mg
17%

Selenium
9µg
14%

Vitamin B12
0.74µg
12%

Potassium
377mg
11%

Magnesium
41mg
10%

Zinc
1mg
9%

Vitamin B6
0.16mg
8%

Vitamin E
1mg
8%

Copper
0.13mg
7%

Vitamin B1
0.08mg
5%

Vitamin B5
0.49mg
5%

Vitamin D
0.62µg
4%

Vitamin B3
0.78mg
4%

covered percent of daily need
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