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Spinach and Artichoke Galette

Tieghan, Half Baked Harvest
  • 75 minutes
  • Serves

INGREDIENTS

2 cups

Artichoke hearts

1 tsp

Basil, dried

2 tbsp

Basil, fresh

3 cloves

Garlic, large

10 oz

Spinach, fresh frozen

2

Egg

1

Egg yolk

1 tbsp

Lemon juice, fresh

3/4 cup

All purpose flour

1 tsp

Black pepper

1 tsp

Black pepper, freshly ground

1/2 cup

Cornmeal

1 tsp

Salt

1/4 cup

Whole wheat flour

1/4 cup

Olive oil

2 tbsp

Pine nuts

1

Ice water

2 oz

Blue cheese

10 tbsp

Butter, unsalted

4 oz

Mozzarella, fresh