I made this for our "NYE grazing table". There was so much food for 4 people, but this was one of the stars.
I cheated and used a Pillsbury refrigerated pastry crust, but made up for it by making my own creme fraiche.
Because I couldn't find Manchego cheese, I subbed Dubliner but I think that feta would be a darn good option as well.
Spinach & Artichoke Galette (F&W, November 2013)
ACTIVE: 45 MIN
TOTAL TIME: 2 HRS 30 MIN
SERVINGS: One 11-by-15-inch galette
This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach, artichoke and a hint of citrus.
1/2 cup crème fraîche
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 hearts—drained, quartered and patted dry
1 large egg beaten with 1 tablespoon of water
Thinly sliced scallions, for garnish
Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.
Mix the crème fraîche, garlic, hot sauce and zest; season with salt and pepper. Spread over the dough. Top with the cheese, spinach and artichokes. Brush the edges with egg wash.
Bake the galette in the bottom third of the oven for about 25 minutes, until the edges are slightly puffed. Cut into squares, garnish with sliced scallions and serve warm.
The Ultimate Savory Pie Crust
1 3/4 cups all-purpose flour
Kosher salt
Freshly ground pepper
1 stick plus 2 tablespoons cold unsalted butter, cut into cubes
1/3 cup ice water
In a food processor, pulse the flour with 1 teaspoon of salt and 1/4 teaspoon of pepper. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Sprinkle the ice water over the mixture and pulse until the dough just starts to come together; you should still see small pieces of butter. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into an 8-inch square. Wrap in plastic and refrigerate until well-chilled, about 1 hour or for up to 2 days.
I cheated and used a Pillsbury refrigerated pastry crust, but made up for it by making my own creme fraiche.
Because I couldn't find Manchego cheese, I subbed Dubliner but I think that feta would be a darn good option as well.Spinach & Artichoke Galette (F&W, November 2013)
ACTIVE: 45 MIN
TOTAL TIME: 2 HRS 30 MIN
SERVINGS: One 11-by-15-inch galette
This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach, artichoke and a hint of citrus.
1/2 cup crème fraîche
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 hearts—drained, quartered and patted dry
1 large egg beaten with 1 tablespoon of water
Thinly sliced scallions, for garnish
Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.
Mix the crème fraîche, garlic, hot sauce and zest; season with salt and pepper. Spread over the dough. Top with the cheese, spinach and artichokes. Brush the edges with egg wash.
Bake the galette in the bottom third of the oven for about 25 minutes, until the edges are slightly puffed. Cut into squares, garnish with sliced scallions and serve warm.
The Ultimate Savory Pie Crust
1 3/4 cups all-purpose flour
Kosher salt
Freshly ground pepper
1 stick plus 2 tablespoons cold unsalted butter, cut into cubes
1/3 cup ice water
In a food processor, pulse the flour with 1 teaspoon of salt and 1/4 teaspoon of pepper. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Sprinkle the ice water over the mixture and pulse until the dough just starts to come together; you should still see small pieces of butter. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into an 8-inch square. Wrap in plastic and refrigerate until well-chilled, about 1 hour or for up to 2 days.
![[Image: IMG_16341280x851_zpsbb31f22a.jpg]](http://i1300.photobucket.com/albums/ag96/victorialk201/Food%20Photos/IMG_16341280x851_zpsbb31f22a.jpg)