Name: Mediterranean Galette with Spinach, Artichoke
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1½ cups almond flour; ½ cup tapioca flour; 6 tablespoons cold butter (chopped); ½ teaspoon kosher salt; ¼ teaspoon dried oregano; 1 egg; 2 cloves garlic (minced); 6 oz. fresh or frozen spinach; 1½ cups (1 jar) marinated artichoke hearts; 1 teaspoon lemon zest; 1 tablespoon lemon juice; ½ teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon dried oregano; ¼ cup sun-dried tomatoes; 4 oz. fresh mozzarella (torn into chunks); 2 oz. feta cheese; fresh basil; 1 egg (for egg wash)

Ingredients

Scale

For the crust

1½ cups almond flour
½ cup tapioca flour
6 tablespoons cold butter (chopped)
½ teaspoon kosher salt
¼ teaspoon dried oregano
1 egg

For the filling

2 cloves garlic (minced)
6 oz. fresh or frozen spinach
1½ cups (1 jar) marinated artichoke hearts
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon dried oregano
¼ cup sun-dried tomatoes
4 oz. fresh mozzarella (torn into chunks)
2 oz. feta cheese
fresh basil
1 egg (for egg wash)

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Instructions

For the crust
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.
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 375°F.
For the filling
Heat 2 tablespoons of olive oil in a medium sauté 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 didn’t 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.

Notes

Inspired by Half Baked Harvest