Spinach Artichoke Dip Galette
A delightful twist on traditional flavors, this galette blends a creamy spinach and artichoke filling with a flaky, buttery crust.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the crust
- 200 g all-purpose flour Light and versatile, forming the perfect base for your crust.
- 1/2 tsp salt Enhances the flavor of the dough.
- 115 g cold unsalted butter, cubed Contributes to a flaky texture and rich taste.
- 1 tsp lemon juice or apple cider vinegar Adds brightness to the dough.
- 2-4 tbsp ice water Ensures the dough remains cold for flakiness.
For the filling
- 1 tbsp olive oil Provides savory depth to the filling.
- 2 cloves garlic, minced Infuses the dish with aromatic flavor.
- 200 g fresh spinach Adds color and nutrition.
- 100 g canned or jarred artichoke hearts, chopped Contributes a unique tanginess and texture.
- 120 g cream cheese, softened Creamy and rich for the filling.
- 50 g sour cream or Greek yogurt Adds creaminess with a hint of tang.
- 50 g grated mozzarella or Gruyère Melts beautifully, giving the galette a cheesy goodness.
- to taste Salt and pepper Essential seasonings for balance.
- 1/4 tsp chili flakes (optional) A touch of heat for those who like a spice kick.
- Zest of 1/2 lemon lemon zest Brightens the flavor profile.
Instructions
Preparation
- Combine 200g of all-purpose flour and 1/2 tsp salt in a bowl. Cut in 115g of cold unsalted butter until the mix resembles coarse crumbs.
- Add 1 tsp of lemon juice and gradually mix in 2-4 tbsp of ice water until the dough holds together. Wrap in plastic wrap and chill in the fridge for about 30 minutes.
Cooking Spinach
- Heat 1 tbsp of olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté until fragrant for around 30 seconds.
- Add 200g of fresh spinach and cook until wilted, stirring occasionally. Remove from heat and drain any excess moisture.
Making the Filling
- In a mixing bowl, combine 120g of softened cream cheese, 50g of sour cream or Greek yogurt, and 50g of grated mozzarella or Gruyère. Mix until smooth and creamy.
- Stir in the drained spinach, 100g of chopped artichoke hearts, lemon zest, and season with salt, pepper, and optional chili flakes.
Rolling and Assembling
- Preheat your oven to 200°C (400°F). Roll out the dough into a circle approximately 30cm in diameter on parchment paper.
- Transfer the rolled dough onto a baking sheet and spread the spinach-artichoke filling into the center, leaving a 5cm border.
- Gently fold the edges inward towards the center, overlapping as necessary.
Baking
- Bake in the preheated oven for 35-40 minutes until the crust is golden brown and crispy.
- Once baked, remove from the oven and let it cool for about 10 minutes.
Garnishing and Serving
- Garnish with fresh dill or parsley, extra grated cheese, black pepper, and lemon zest before serving.
- Serve warm or at room temperature.
Notes
For an even flakier crust, ensure butter is very cold. You can chill the flour in the freezer before using. Consider adding a hint of nutmeg or experiment with different cheese options.