Spinach-and-Artichoke Galette Recipe

Name: Spinach-and-Artichoke Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Ultimate Savory Pie Crust dough (see note); 1/2 cup creme fraiche; 1/2 garlic clove, finely grated; 1/2 teaspoon hot sauce; 1/2 teaspoon finely grated lemon zest; Salt; Freshly ground pepper; 1 cup shredded Manchego cheese; 5 ounces frozen chopped spinach, thawed and squeezed dry; One 14-ounce can artichoke heartsdrained, quartered and patted dry; 1 large egg beaten with 1 tablespoon of water; Thinly sliced scallions, for garnish

Servings: persons

The Ultimate Savory Pie Crust dough (see note)
1/2 cup creme fraiche
1/2 garlic clove, finely grated
1/2 teaspoon hot sauce
1/2 teaspoon finely grated lemon zest
Salt
Freshly ground pepper
1 cup shredded Manchego cheese
5 ounces frozen chopped spinach, thawed and squeezed dry
One 14-ounce can artichoke heartsdrained, quartered and patted dry
1 large egg beaten with 1 tablespoon of water
Thinly sliced scallions, for garnish

1
Preheat the oven to 450.
2
Line a large baking sheet with parchment paper.
3
On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet.
4
Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together.
5
Refrigerate until firm.
6
Mix the creme fraiche, garlic, hot sauce and zest; season with salt and pepper.
7
Spread over the dough.
8
Top with the cheese, spinach and artichokes.
9
Brush the edges with egg wash.
10
Bake the galette in the bottom third of the oven for about 25 minutes, until the edges are slightly puffed.
11
Cut into squares, garnish with sliced scallions and serve warm.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: The Ultimate Savory Pie Crust dough (see note), 1/2 cup creme fraiche, 1/2 garlic clove, finely grated, 1/2 teaspoon hot sauce, and more.

Yes, Spinach-and-Artichoke Galette falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach-and-Artichoke Galette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions