Artichoke and spinach gallette

Name: Artichoke and spinach gallette
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 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; 60 g Whole wheat flour; 60 g 0 Flour; 25 g Remilled semolina flour; ½ tsp Salt; ¼ tsp Pepper; 70 g Butter

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.

Preparation Time:

15 min

Rest Time:

10 min

Cooking:

40 min

People:

Difficulty:

Easy

Course:

Diet:

Chef:

Barbara Panetti

Ingredients

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

Proceedings

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.

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 .

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

Ingredients

Products used

Proceedings

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