Today’s post comes courtesy of the Food and Wine Annual Cookbook of 2024 and it’s the Spinach and Artichoke Galette. In trying to clear out some of these cookbooks I have laying around, I’m picking out some recipes to try that I might want to add to my recipe cards.
I love a spinach and artichoke dip and a galette is just a cousin to a flatbread so this seems like an easy win. Let’s revamp some classic fan favorite flavors into a new delivery vessel!
This recipe has a base of pie dough, a sour cream/garlic/lemon zest/hot sauce layer on top of that, then of course - cheese, spinach, and artichokes. Easy. Fold the edges over, give it an egg wash, and pop it in the oven for less than 25mins and call it a meal.
I love how quickly this came together and it’s an easy recipe to edit a little - add some protein on top or get rid of the hot sauce for a more mild taste. The only thing is, this galette isn’t super filling. It’s a great quick snack to toast up and it’s portable enough if you need it to be, but I want to eat half of this thing in a sitting and I’ll still be hungry in the blink of an eye.
Great marks for simplicity but dock a few points for heartiness.