This rustic Spinach Artichoke Galette is gluten-free! Layers of spinach, marinated artichoke hearts, and feta cheese are baked in a free-form tender crust. This is a full-flavoured savoury pie with delicious hints of lemon and basil. Oh-so good!
This gluten-free Spinach Artichoke Galette has all the flavours of everyone's favourite spinach artichoke tarts! It's a simple, meat-free weeknight-style meal. Double the recipe to make a full-sized pie for dinner, or make the recipe as written for an appetizer, or if you're only serving two.
This gluten-free pastry in this savoury pie is the easiest to manage pastry recipe I've used. I used it in this Gluten-Free Potato Cheese Galette and to make fruit galettes like this Gluten-Free Strawberry Rhubarb Galette and this Blueberry Lemon Ginger Galette. It's our new favourite pastry!
If you love spinach artichoke dip, you'll love this Spinach Artichoke Galette! So let's make one! Here's what you'll need.
spinach: fresh baby spinach leaves, tough stems removed
marinated artichoke hearts: from a jar
olive oil: to sauté shallots and garlic
garlic: fresh is always best
shallots: substitute onion if you don't have shallots
feta cheese: adds creaminess and so much flavour!
egg: to mix with water and brush on the pastry before baking
Here's an overview of the method for baking this spinach artichoke galette. Detailed instructions are in the recipe card below.
The gluten-free pastry must be made a few hours ahead of time, or even the day before, as it needs time to chill in the fridge. Once you're ready to begin making the galette, remove the pastry dough from the fridge to allow to warm up towards room temperature.
You'll begin by wilting baby spinach leaves, then draining and pressing out any excess water. Next you'll sauté shallots and garlic, then stir in in the drained spinach, drained artichoke hearts, lemon juice, basil, and salt and pepper. Set this mixture aside while you form the pastry.
Roll out the dough into a circle, leaving a 2-inch edge. Mound the filling in the center, then lift and fold one segment of dough up over the filling, then the next over the first, forming a pleat. Repeat every two inches around the circle.
Brush the dough lightly with egg wash, then bake until golden brown. Serve garnished with fresh basil leaves, or Kalamata olives, if desired.
How many will this galette serve?
I made this recipe for two, but you can easily double the recipe as written and make a full-size galette that will feed four. In fact, I'd suggest doubling the pastry recipe as written below in the recipe card. You can freeze the remaining half for another day.
If you prefer not to use gluten-free pastry, use my recipe for Never Fail Pastry that you'll find in this recipe for Mini Spinach Artichoke Tarts.
Can I use frozen spinach?
Yes, making sure it is very well-drained and well-squeezed out to avoid soggy pastry! You'll only need about 2 ounces of frozen spinach. It may not have as much flavour as fresh.
How to store and reheat
This galette is best served warm, straight from the oven. If, on the outside chance you have leftovers, store them tightly covered in the fridge. Reheat, covered in foil in the oven at 325°F. for 10 to 15 minutes.
🍽 Serving suggestions
This galette is quite filling and needs nothing more than a fresh, crisp salad to go with it. Try one of these favourites!
Gluten-Free Spinach Artichoke Galette
Gluten-Free Pastry (for one small galette, double the recipe for a full-sized galette to serve four)
- 3 ox baby spinach leaves, packed (about 2 cups)
- 1 6 oz. jar marinated artichoke hearts , (170 gm)
- 2 tsp olive oil, extra virgin, or avocado oil
- 2 tbsp shallots, finely chopped
- 1 tbsp garlic, minced
- 1 tsp lemon juice
- 1 tsp basil, dried (or 2 tsp fresh)
- 2 tbsp feta cheese, crumbled
- fresh basil leaves, for garnish
- Combine almond flour, tapioca flour, salt and cubed butter in a food processor. Pulse until butter is in pea-sized pieces.
- Add egg and honey and continue to pulse until dough comes together. Don't overprocess.
- Turn dough out on to a piece of plastic wrap. Form into a disc 6 - 8 inches in diameter, wrap tightly and and refrigerate for 4 hours or overnight.
- Wilt 2 cups baby spinach leaves in a bowl with ¼ cup water in the microwave for 1 minute on high. Drain, transfer to a colander and press with a spatula to release the excess liquid. Transfer the spinach to a cutting board and coarsely chop.
- Sauté finely chopped shallots and garlic in 2 tsp oil. Remove from heat and stir in spinach, artichokes, lemon juice, basil and sea salt and pepper. Set aside.
- Roll out pastry to a 9-inch round on a sheet of parchment paper. Transfer the pastry and the parchment paper to a baking sheet. Sprinkle a tablespoon or so of feta cheese in the center of the round. Leaving a 2-inch edge, mound the spinach-artichoke mixture in the middle. Gently fold one edge of the pastry up over the filling, then the next, lifting and folding one segment of dough over the first, forming a pleat. Repeat every 2 inches around the circle.
- Brush the pastry with the egg wash. Bake at 375°F. for 20 minutes or until crust is deep golden brown. Remove from oven, sprinkle with fresh chopped basil and serve.