Paleo Spinach and Artichoke Galette (Edit recipe)

Prepare a light and wholesome vegetable galette with this easy paleo and vegetarian recipe for Paleo Spinach and Artichoke Galette. 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. This savory pie-like dish is perfect to serve for lunch or dinner, and I've enjoyed this for breakfast as well!

15 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	263
Fat:	23 g
Carbohydrates:	13 g
Protein:	3 g
Cholesterol:	35 g
Sodium:	409 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 8

Ingredients

1 1/2 cups Almond Flour
1/2 cup Arrowroot Powder
1/2 tsp Sea Salt
6 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, chilled and cut into chunks
1 whole Egg, (large)
1 whole Egg Yolk, whisked
1 tsp Honey, raw
1/2 tsp Apple Cider Vinegar

Filling

1/2 cup Raw Cashews, soaked in water for at least 1 hour, then drained
1/2 cup Primal Kitchen Mayonnaise, (or other paleo mayonnaise)
1 Tbsp Lemon Juice
1 Tbsp Ghee
1/2 cup Onion, chopped
4 cloves Garlic, minced
8 oz Spinach, (fresh, or frozen that has been thawed and strained)
14 oz Artichoke Hearts, (1 14oz can, drained and chopped)
1/2 tsp Sea Salt
1/2 tsp Ground Fresh Black Peppercorns
Red Pepper Flakes, (optional, for garnish)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

Notes

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! // 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.