Spinach & Artichoke Galette

Spinach & Artichoke Galette

Preparation Time: 45 min
Cooking Time: 1 hour
Serves 6


Pie Crust
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into cubes
  • 1/3 cup ice water

Spinach and Artichoke Filling
  • 1/2 cup crème fraîche
  • 1/2 garlic clove, finely grated
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon finely grated lemon zest
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup shredded parmesan cheese
  • 5 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 (14-ounce) can artichoke hearts, drained, quartered, and patted dry
  • 1 large egg beaten with 1 tablespoon of water
  • Thinly sliced scallions, for garnish


Transform classic spinach & artichoke into a perfectly baked galette topped with Reese Quartered Artichokes Hearts, and this is one recipe you won’t be able to stay away from! Let our Artichokes be the star of your next appetizer, with irresistible flavors and an iconic tender texture.

Make the Pie Dough
  1. In a food processor, pulse the flour with the salt and pepper.
  2. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible.
  3. 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.
  4. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into an 8-inch square.
  5. Wrap in plastic and refrigerate until well-chilled, about 1 hour or for up to 2 days.
Make the Galette
  1. Preheat the oven to 450°F. 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.
  2. 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.
  3. 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.