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Artichoke and spinach gallette

Name: Artichoke and spinach gallette
Yield: 6
Ingredients: 60 gr. whole wheat flour; 60 gr. 0 flour; 25 gr. remilled semolina flour; ½ teaspoon Salt; ¼ teaspoon Pepper; 70 gr. cold cubed Butter; 2 level tablespoons cold water; 1 vegan Mozzarella; 150 gr. spinach; ¼ teaspoon Salt; a few tablespoon if needed Water; 2 Artichokes; plenty cold water; 1 Lemon; to taste Salt; to taste Oil; 2 cloves Garlic; a few springs Aromatic herbs; 1 teaspoon Vinegar

Ingredients

whole wheat flour 60 gr.
0 flour 60 gr.
semolina flour 25 gr. remilled
Salt ½ teaspoon
Pepper ¼ teaspoon
Butter 70 gr. cold cubed
cold water 2 level tablespoons
Mozzarella 1 vegan
spinach 150 gr.
Salt ¼ teaspoon
Water a few tablespoon if needed
Artichokes 2
cold water plenty
Lemon 1
Salt to taste
Oil to taste
Garlic 2 cloves
Aromatic herbs a few springs
Vinegar 1 teaspoon

Cooking time:

37 min.

Number of person:

Difficulty:

Medium

Course:

Diet:

Time:

Cooking method:

Type of product:

Appliances used:

Chef:

Artichoke and spinach gallette

Step 1 and 2

Put all ingredients 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.

Step 3 and 4

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.

Spinach cream

Step 5 and 6

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 .