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There are few things I enjoy more than whipping up a rustic galette. They’re easy, customizable, and so damn tasty. I usually opt for sweet galettes because I have been blessed with a violent sweet tooth that needs constant love and affection. Despite the fact that I favor a fruity galette, I am here to fully endorse this savory masterpiece. It’s cheesy, creamy, herby, and flaky, AKA all of the things you could ask for in a pastry.
This particular galette is a spin off of a classic Spinach-Artichoke dip, AKA one of life’s greatest appetizers. In this iteration, I’ve added a heavy helping of sweet, caramelized onions, and some fresh burrata, because every situation can obviously benefit from this glorious cheese. Like all good things in life, this galette takes time. Make sure to get your dough in the fridge ASAP so that while the dough chills, you can start on the caramelized onions. Don’t rush this! Make sure you’re on low heat for a gradual caramelization.
I opted to use half whole wheat flour and half all-purpose flour for the crust, but you can use whatever you like. Personally, I can really get down with the subtly nutty flavor that whole wheat flour imparts, but if you want to use all-purpose entirely, go right ahead! As long as at least half of the dough is all-purpose, then you’re free to choose your own crust adventure. If you’re feeling up to it, I’d recommend doubling the dough and separating it into 2 discs. This way, you can tuck one disc away into the freezer for even more galette-making endeavors. Trust me, your future self will thank you.
For the Crust
- 3/4 cup all-purpose flour, plus more for rolling
- 3/4 cup whole wheat flour
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup plus 2 tablespoons ice water
For the Filling
- 2 tablespoons unsalted butter
- 2 medium yellow onions, sliced
- 4 large cloves garlic, sliced
- 1 (12 ounce) jar marinated artichoke hearts, drained (about 1 cup)
- 4 ounces cream cheese, at room temperature
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 4 cups baby spinach
- 1 large Handsome Brook Farm Pasture-Raised Organic Egg, slightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces fresh burrata
- Fresh basil, for garnish
- 1 lemon, zested
- Simply Organic Crushed Red Pepper, for garnish
Whisk flours and salt until combined. Using your hands or a pastry blender, process butter until mixture forms pea-size crumbles. Form a well in the center of the flour mixture and add water. Stir with a fork until dough begins to come together. Gather the dough into a large disc and wrap in plastic wrap. Let chill in the fridge for at least 1 hour.
Meanwhile, make the filling. In a large skillet over medium-low heat, melt butter. Add onions, stirring occasionally and cook until golden brown and caramelized, about 30 minutes. Add garlic and cook until fragrant, about 1 minute. Add artichoke hearts, cream cheese, and Parmesan and cook until creamy, about 4 minutes. Add spinach, one handful at a time until wilted, about 2 minutes. Let cool slightly while dough finishes chilling.
Once dough has chilled for at least 1 hour, preheat oven to 400°F and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to ¼ inch thick circle about 12 inches in diameter. Transfer to prepared baking sheet. Spread filling onto dough, leaving 2 inches around the circle. Fold over the edges of the dough, section by section. Brush the dough with an egg. Bake until crust is golden brown, about 25-30 minutes. Top with burrata, flaky salt, black pepper, fresh basil, lemon zest, and grated Parmesan and crushed red pepper. Serve immediately.