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Artichoke and spinach gallette

This galette is made with a homemade dough and filled with spinach cream, vegan mozzarella and artichokes. Folded at the edges and baked until golden, it’s a simple and tasty dish that can be enjoyed warm or at room temperature.
A golden hexagonal cracker filled with artichokes and spinach, served on a blue plate and a circular wooden chopping board.
Tempo de preparação:
15 min
Tempo de repouso:
10 min
Cozinhar:
40 min
Pessoas:
6
Prato:
Dieta:
Chef:
Barbara Panetti
Categorias de produtos:
A golden hexagonal cracker filled with artichokes and spinach, served on a blue plate and a circular wooden chopping board.

Ingredientes

Filling and topping
150 g Spinach
¼ tsp Salt
2 tbsp Cold water
1 Vegan mozzarella
2 Artichokes
1 Lemon
Salt, to taste
Oil, to taste
2 Garlic cloves
Aromatic herbs, a few springs
1 tsp Vinegar
Plant based milk, to taste
Dough
60 g Whole wheat flour
60 g 0 Flour
25 g Remilled semolina flour
½ tsp Salt
¼ tsp Pepper
70 g Butter

Procedimentos

1

Artichoke and spinach gallette

Put all ingredients for the dough in a blender and blend until the dough is firm.
Wrap it and set aside to rest for 10 minutes in the refrigerator.

Then roll out the dough to a thickness of 3mm.

Artichoke and spinach gallette
2

Spinach cream

Cook spinach in 100% steam mode for 2 minutes. 

Once cooked, blend them immediately until smooth and velvety. Add a few tablespoons of water if it is too tough. Taste and, in case, adjust salt .

3

Put spinach cream on top, the diced vegan mozzarella and a few artichokes, leaving 3cm of border without toppings. 

Now fold the edge toward the center and brush it with milk or beaten egg yolk. Bake in fan assisted mode at 175° for 35 minutes or until the edges are nicely browned. Let it cool a little bit before serving.

Artichoke and spinach gallette

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