Spinach and Artichoke Galette

I'm sure this happens to other people...you know when you're gearing up to make a recipe, but then you realize that you're missing one critical ingredient? As I prepared to make this, I realized that we ran out of butter a long time ago and didn't have the requisite butter to prepare the homemade crust. That's fine, I hate making pie dough anyway.

Luckily we had a refrigerated pie crust chilling in the fridge. I know you're wondering who keeps a refrigerated pie crust at all times, but not butter? Apparently me.

Recipe adapted from Half Baked Harvest.  

-Refrigerated pie crust
-Black pepper

-1/4 cup olive oil
-3 large cloves garlic, minced
-10 ounces fresh spinach or frozen thawed and drained
-1 tablespoon fresh lemon juice
-2 cups (about two 7 ounce jars) marinated artichoke hearts, drained
-1 teaspoon dried basil
-1 teaspoon freshly ground black pepper
-1/2 teaspoon salt
-4 ounces (about 1 cup) fresh mozzarella, sliced thin or grated
-2 ounces blue cheese, broken into chunks
-1 egg, beaten
-2 tablespoons fresh basil, for garnish

Roll the refrigerated pie crust out onto a piece of parchment paper. Dust with a pinch of corn meal and a pinch of black pepper. Lightly press the pepper and cornmeal into the crust, flip and repeat. 

Heat a large skillet over medium heat, add the olive oil and the garlic. Cook for one minute and then add the spinach and cook until just wilted. Remove and stir in the artichokes, basil, lemon juice, pepper and salt. Set aside.

Pour the filling onto the prepared crust. Fold over the edge of the crust onto the filling, like shown in the picture below. You just want to create a little edge.

Top the galette with the mozzarella and blue cheeses. Brush the edge of the crust with the beaten egg. And then bake for 45-55 minutes at 375 or until the crust is golden brown.

Slice and serve. 

This recipe was recommended by my best friend, she and her carnivore husband loved it. Although I skimped on making the homemade crust, Dave and I were incredibly impressed with this dish. The galette was so flavorful-- the spinach and artichoke went really well together and the tangy blue cheese helped to marry all of the flavors. It was pretty easy to make with minimal clean up. This recipe is a keeper in my kitchen. 


  1. Omg, I’m SO obsessed with galettes. I keep thinking that I need to make a savory version sometime soon, and this is just proof of that. This needs to happen ASAP!

    1. This galette was tasty, let me know if you try it!

  2. I love cooking. It will hep me. Thanks


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