Prepare a light and wholesome vegetable galette with this easy recipe for Paleo Spinach and Artichoke Galette. The savory pie-like dish is perfect to serve for lunch or dinner.
It’s official. I’m obsessed with galettes – both sweet and savory. The combination of flavorful filling with a buttery and flaky crust just cannot be beat. Once I got the idea for this Paleo Spinach and Artichoke Galette, I couldn’t get it out of my mind and I made it the very next day. The result is so incredible and delicious, and it’s such a yummy Springtime dish and perfect for Easter as well.
Watch a Short Video of this Recipe
What is a Galette?
A galette definition is a dish that looks a lot like a traditional pie. Although it looks like a pie with its crispy texture and taste, it typically contains savory ingredients instead of sweet ingredients that you would normally use in a pie. A savory galette may consist of assorted vegetables, including spinach and artichoke. You can prepare it and serve it as an appetizer, lunch, or dinner for the family. However, I’ve enjoyed this for breakfast as well! It is also a great dish to bring to social events, such as potlucks.
Paleo Spinach and Artichoke Galette Recipe
This Paleo Spinach and Artichoke is a paleo and vegetarian-friendly dish containing fresh, wholesome ingredients that taste fantastic together. To keep it compliant for the paleo diet, the crust uses almond flour and arrowroot starch and the creamy “cheese” is made from cashews and mayonnaise.
Ingredients Needed to Prepare the Paleo Spinach and Artichoke Galette
Prepare the Paleo Spinach and Artichoke Galette using the following ingredients:
- Raw cashews: Soak your cashews for about an hour before draining them and using them for that creamy texture.
- Paleo mayo: Prepare paleo-friendly mayo or I like to purchase this brand.
- Artichoke hearts. Drain your artichoke hearts and chop them into pieces.
- Frozen spinach. Thaw the spinach out and drain it before mixing it with other ingredients.
The other ingredients needed for the filling of this vegetable galette include ghee, lemon juice, chopped onions, minced garlic, sea salt, pepper, and red pepper flakes. The red pepper flakes are optional, but I love the added spice and flavor it gives.
You will also need several ingredients to prepare the crust for the Paleo Spinach and Artichoke Galette, such as almond flour, arrowroot starch, sea salt, raw honey, palm oil (or butter), apple cider vinegar, and egg.
Can I Use Fresh Spinach Instead of Frozen Spinach?
Yes, you can use fresh spinach. If you decide to use fresh spinach, cook it until it begins to wilt. Remove it from the heat and then toss your artichoke hearts into the pan with the spinach. Add your salt and pepper and stir these ingredients together.
How Long Does It Need to Bake?
Your Paleo Spinach and Artichoke Galette will need to bake in the oven for around 35 minutes. Be sure to give it at least five minutes to cool down after removing it from the oven. Afterwards, you can slice into it and serve it.
How to Store It
Store leftovers of the Paleo Spinach and Artichoke Galette by slicing it into pieces. Keep your savory galette slices in the refrigerator to stay fresh. Be sure to eat the leftovers within five days to prevent them from spoiling. You can even store your galette pieces in the freezer to save them for up to six months if need be.
How to Freeze Paleo Spinach and Artichoke Galette
If you are in the mood to have this dish in a few months, you can prepare it now and enjoy it later. All you need to freeze this dish is an airtight container that’s freezer-safe. I like to double wrap my dishes with plastic wrap so that they stay extra fresh!
Galette is a simple, it’s a flat round cake of pastry or bread, which is very freezable. You can make double batches of these galettes and pull them out whenever you like. These are great for taking to gatherings or enjoying on days when you don’t want to cook.
Customize Your Galette
Perhaps one of the best things about galettes is that you can customize them! You can switch up this Paleo Spinach and Artichoke Galette by adding or replacing the vegetables. I love mixing it up with mushrooms, tomatoes, leeks, zucchini, peas, kale, and more!
The next time you’re looking for something delicious to create for your family, make this Paleo Spinach and Artichoke Galette. It’s a flavorful and crowd-pleasing dish. If you do end up making it, make sure you leave a comment below!
If you enjoyed this savory galette, you might also like…
- Paleo Tomato Galette
- Paleo Cranberry Galette
- Spinach and Artichoke Baked Gnocchi Casserole (Paleo, Vegan)
- Paleo Spinach and Artichoke Cups (Whole30, Keto, Vegan)
- Paleo Creamed Spinach with Bacon (Whole30, Keto)
Paleo Spinach and Artichoke Galette
Video
Ingredients
- 1½ cups almond flour
- 1/2 cup arrowroot starch
- 1/2 tsp sea salt
- 6 tbsp chilled palm oil shortening or butter, cut into chunks
- 1 large egg
- 1 tsp raw honey
- 1/2 tsp apple cider vinegar
- 1 egg yolk whisked
Filling
- 1/2 cup raw cashews soaked for at least 1 hour, then drained
- 1/2 cup paleo mayonnaise
- 1 tbsp lemon juice
- 1 tbsp ghee
- 1/2 cup chopped onion
- 4 garlic cloves minced
- 8 oz fresh or frozen spinach thawed and strained, for frozen
- 14 oz can of artichoke hearts drained and chopped
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- Optional: Crushed red pepper flakes for garnish
Instructions
Crust
- Combine almond flour, arrowroot flour, and sea salt in a food processor and pulse a few times to combine.
- Add palm oil shortening (or butter) and pulse several times until crumbly.
- Add in an egg, honey, and apple cider vinegar and pulse again until the dough sticks together when you pinch it. The dough should be a bit sticky.
- Wrap the dough in a plastic wrap and refrigerate for 30 minutes.
Filling
- Make the filling while the dough is chilling. Add cashews, mayo, and lemon juice to a high-powered blender and blend until creamy.
- Heat ghee in a skillet over medium heat. Add onion and garlic, and cook stirring for 4-5 minutes until fragrant and the onion is translucent.
- For fresh spinach: Add spinach and cook until just wilted. Remove from heat, then add artichoke hearts, salt, and pepper and stir together to combine.For frozen spinach: Remove from heat, then add spinach, artichoke hearts, salt, and pepper. Stir to combine.
- Pour the cashew and mayo mixture over the vegetables and stir together.
Spinach & Artichoke Galette
- Preheat oven to 375 degrees F.
- Place the dough between 2 parchment papers and roll into a circle about 1/4 inch thick. Remove the top parchment paper.
- Spread the spinach and artichoke filling in the middle of the dough, leaving about 2 inches around the edges. The filling will be thick, over 1 inch high. Sprinkle with red pepper flakes, if using.
- Use the bottom parchment paper to fold the dough over the edges of the filling, sealing the dough with your fingers if it rips.
- Brush the whisked egg yolk on the dough edges.
- Slide the parchment paper and the galette on to a baking sheet.
- Bake for 35 minutes. Cool for 5 minutes before slicing and serving.
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Holy moly!!! It’s amazing!!!
Thank you so much!!
I’m going to try making this weekend! Looks fantastic and LOVE galettes. I’ve never done a paleo crust, so excited to try!
Hope you enjoy!!
Just made and took my first bite! WOW!!! This is absolutely incredible. It tastes like spinach artichoke dip in the most delicious crust! I will definitely be making this again and using the crust for other savory galettes. It was a little tricky rolling out, but I popped it in the freezer for about 5-10 min and then i was able to fold it over.
Thank you!!
Wow, another great recipe, Jean! The crust takes on the texture of a toasty, crisp savory biscuit & the filling is luxurious. Mixed in lemon zest to the cashew/Mayo sauce, sprinkled fleur de sel on the crust after the egg wash and added crab to the filling. Such a fabulous brunch dish served with an arugula salad and glass of sparkling Gruner Veltliner. All the flavor & it doesn’t derail my nutrition goals. Def a keeper!
Can this be made a day ahead of serving and then heated up? It would help me with meal prep. Serving on Easter. Thank you.
Yes! It reheats beautifully.
Can I use dairy free butter or ghee? In lieu of palm shortening?
Yes!