Just couldn't help myself!

Posted by - Nancy

I already made a peach galette this month, but a few minutes after we finished that one my husband was saying he thought a savory version of the tart would be really good. So for the past week I have had that in the back of my mind. I threw around a few ideas for a savory tart, but none of them seemed quite right, and luckily my pregnant taste buds (it's a girl this time BTW!) went into overdrive imagining some of the taste combinations. I kept hovering on artichokes though, which seemed like they could make a great filling. So yesterday I took the plunge and made a savory Spinach and Artichoke Galette. Oh, and I pretty much made up the recipe as I went along so I will guesstimate on the standard measurement amounts.


Spinach & Artichoke Galette

Dough:
This time for the dough I decided to stick with something a bit more traditional (easy). I have made my grandma's pie dough recipe a lot and while it is finicky, it tastes great. But, I really liked the tang of the watered down yogurt from the recipe I tried for the peach galette, so I modified the tried and true a bit.

1 c. flour
1/2 tsp. salt
5-6 tbsp. chilled butter cut into pieces
2 tbsp. plain yogurt
2 tbsp. ice cold water

Mix the flour and salt in a bowl and cut in butter pieces. I always do this with my hands, that's how my grandma taught me! Set aside. Mix water and yogurt. Add one tablespoon at a time to flour mixture until dough starts to form. Press dough together onto plastic wrap, wrap and chill for 2 hours.

Filling:

Here is where the recipe is totally made up.

1/2 c. frozen spinach, thawed and drained
6-7 marinated artichoke hearts, drained and quartered
1/4 c. mayonnaise
1/2 c. plain yogurt
1 1/2 tsp. Worcestershire Sauce
1 tbsp. flour
salt and pepper
garlic powder (optional)

Mix everything together in a bowl and chill for 1 hour (it seemed to help thicken it a bit).

Roll out dough on parchment paper to desired size. Place filling in middle then gather sides and pinch to form tart. Bake at 400 degrees for 20-25 minutes, or until dough is golden brown. Remove and let cool 10 minutes before cutting.



Oh, and sorry for the low quality photos. My husband wasn't patient enough for me to get the lighting right for good pictures. And the galette was delicious!