Artichoke and spinach gallette


Cooking time:
37 min.
Number of person:
Artichoke and spinach gallette

Step 1 and 2

Put all ingredients in a blender and blend until the dough is firm.
Wrap it and set aside to rest for 10 minutes in the refrigerator.

Then roll out the dough to a thickness of 3mm.

Step 3 and 4

Put spinach cream on top, the diced vegan mozzarella and a few artichokes, leaving 3cm of the border without toppings. 

Now fold the edge toward the centre and brush it with milk or beaten egg yolk. Bake in fan-assisted mode at 175° for 35 minutes or until the edges are nicely browned. Let it cool a little bit before serving.

Spinach cream

Step 5 and 6

  • Cook spinach in 100% steam mode for 2 minutes. 
  • Once cooked, blend them immediately until smooth and velvety. Add a few tablespoons of water if it is too tough. Taste and, in case, adjust salt.