Paleo Spinach and Artichoke Galette
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.
Servings: 8 servings
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.
Video
Nutrition
Serving: 1serving - makes 8 | Calories: 422kcal | Carbohydrates: 20g | Protein: 9g | Fat: 36g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 676mg | Potassium: 293mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3658IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 3mg