Until yesterday, I had no idea what a “galette” was. You? According to Webster’s, a galette is “any of various thin, round cakes or pastries, often with a filling or topping”. I’ve been seeing them lately all over Pinterest, so thought I’d give it a go for dinner at my parents’ home this weekend. I am now a big galette fan, and see many delicious galettes in my future as they are simple and bursting with flaky, flavorful goodness!
INGREDIENTS
BLACK PEPPER CRUST
- 1 1/4 cup gluten free all purpose flour
- 1/2 cup almond flour
- 1/2 tsp salt
- 1 tsp black pepper
- 10 T cold unsalted butter cut into 1/2 inch cubes (1 stick + 2 T)
- 1 egg yolk
- ice water
- 1 egg beaten
FILLING
- 1/4 cup olive oil
- 3 cloves large garlic minced
- 5 oz fresh spinach
- 1 T fresh lemon juice
- 1 cup marinated artichoke hearts
- 1 tsp dried basil
- 1 tsp black pepper
- 1/2 tsp salt
- 1 cup Pecorino Romano cheese, grated
- 4 oz container of crumbled goat cheese
- 1/4 cup pecans, finely chopped
- 1 egg beaten
INSTRUCTIONS
-
In the bowl of a food processor combine the gluten free flour, almond flour, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice.
-
In a small bowl, whisk together the one egg yolk and 3 tablespoons ice cold water. Add it to the dough and pulse until the dough comes together. Turn the dough onto a floured piece of parchment paper, knead a couple of times and then form the dough into a flat disk approximately 10-12 inches in diameter (like a pizza crust). Place another floured piece of parchment paper on top and refrigerate for at least 30 minutes.
-
Meanwhile, heat a large skillet over medium heat, add the olive oil and the garlic. Cook for one to two minutes, until the garlic is fragrant. Add the spinach and cook until just wilted. Remove and stir in the artichokes, basil, lemon juice, pepper and salt. Set aside.
-
Now grab your dough from the fridge and transfer to a baking sheet with parchment paper still on bottom (you can remove the top piece). Leaving a 2-inch border around the edges, top the dough with the Pecorino Romano cheese, then the spinach + artichoke mixture, then scatter on the goat cheese crumbles and finish off with a sprinkle of pecans.
-
Fold the edge of the dough over the filling. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
-
Preheat the oven to 375 degrees F. Bake the galette for 45-50 minutes or until the crust is golden. Allow to cool 5 minutes and then slice and serve. The crust will be flaky.
Serve and enjoy!
R E F U R B I S H E D 