Gluten-Free Spinach Artichoke Galette

This rustic Spinach Artichoke Galette is made with a gluten-free almond flour pastry! Layers of spinach, marinated artichoke hearts, and feta cheese are baked in a free-form tender crust. This is a full-flavoured savoury pie with delicious hints of lemon and basil. Oh-so good!

Course Entrées/Main Dish

Cuisine French

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Pastry chilling time 4

Total Time 4 40

Servings

Calories 591kcal

Author Elaine

Equipment

baking sheet
Rolling Pin

Ingredients

Gluten-Free Pastry (for one small galette, double the recipe for a full-sized galette to serve four)

½ cup almond flour, finely ground
½ cup tapioca flour
¼ teaspoon salt
¼ cup butter, chilled and cubed
½ large egg
½ teaspoon honey
a small amount of egg mixed with 1 tablespoon water, to brush on pastry before baking

Filling

3 ox baby spinach leaves, packed (about 2 cups)
1 6 oz. jar marinated artichoke hearts , (170 gm)
2 teaspoon olive oil, extra virgin, or avocado oil
2 tablespoon shallots, finely chopped
1 tablespoon garlic, minced
1 teaspoon lemon juice
1 teaspoon basil, dried (or 2 teaspoon fresh)
2 tablespoon feta cheese, crumbled
fresh basil leaves, for garnish

Instructions

Gluten-Free Pastry

Combine almond flour, tapioca flour, salt and cubed butter in a food processor. Pulse until butter is in pea-sized pieces.
Add egg and honey and continue to pulse until dough comes together. Don't overprocess.
Turn dough out on to a piece of plastic wrap. Form into a disc 6 - 8 inches in diameter, wrap tightly and and refrigerate for 4 hours or overnight.

Filling

Wilt 2 cups baby spinach leaves in a bowl with ¼ cup water in the microwave for 1 minute on high. Drain, transfer to a colander and press with a spatula to release the excess liquid. Transfer the spinach to a cutting board and coarsely chop.
Sauté finely chopped shallots and garlic in 2 teaspoon oil. Remove from heat and stir in spinach, artichokes, lemon juice, basil and sea salt and pepper. Set aside.
Roll out pastry to a 9-inch round on a sheet of parchment paper. Transfer the pastry and the parchment paper to a baking sheet. Sprinkle a tablespoon or so of feta cheese in the center of the round. Leaving a 2-inch edge, mound the spinach-artichoke mixture in the middle. Gently fold one edge of the pastry up over the filling, then the next, lifting and folding one segment of dough over the first, forming a pleat. Repeat every 2 inches around the circle.
Brush the pastry with the egg wash. Bake at 375°F. for 20 minutes or until crust is deep golden brown. Remove from oven, sprinkle with fresh chopped basil and serve.

Notes

If you prefer not to use gluten-free pastry, use my recipe for Never Fail Pastry that you'll find in this recipe for Mini Spinach Artichoke Tarts.

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