Paleo Spinach and Artichoke Galette (Edit recipe)

Crust

1. Combine almond flour, arrowroot flour, and sea salt in a food processor and pulse a few times to combine.
2. Add palm oil shortening (or butter) and pulse several times until crumbly.
3. 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.
4. Wrap the dough in a plastic wrap and refrigerate for 30 minutes.

Filling

1. Make the filling while the dough is chilling. Add cashews, mayo, and lemon juice to a high-powered blender and blend until creamy.
2. 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.
3. 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.
4. Pour the cashew and mayo mixture over the vegetables and stir together.

Spinach & Artichoke Galette

1. Preheat oven to 375 degrees F.
2. Place the dough between 2 parchment papers and roll into a circle about 1/4 inch thick. Remove the top parchment paper.
3. 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.
4. Use the bottom parchment paper to fold the dough over the edges of the filling, sealing the dough with your fingers if it rips.
5. Brush the whisked egg yolk on the dough edges.
6. Slide the parchment paper and the galette on to a baking sheet.
7. Bake for 35 minutes. Cool for 5 minutes before slicing and serving.