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Artichoke and spinach gallette

Name: Artichoke and spinach gallette
Yield: 6
Ingredients: 60 gr. whole wheat flour; 60 gr. 0 flour; 25 gr. remilled semolina flour; ½ teaspoon Salt; ¼ teaspoon Pepper; 70 gr. cold cubed Butter; 2 level tablespoons cold water; 1 vegan Mozzarella; 150 gr. spinach; ¼ teaspoon Salt; a few tablespoon if needed Water; 2 Artichokes; plenty cold water; 1 Lemon; to taste Salt; to taste Oil; 2 cloves Garlic; a few springs Aromatic herbs; 1 teaspoon Vinegar

Ingredients

whole wheat flour 60 gr.
0 flour 60 gr.
semolina flour 25 gr. remilled
Salt ½ teaspoon
Pepper ¼ teaspoon
Butter 70 gr. cold cubed
cold water 2 level tablespoons
Mozzarella 1 vegan
spinach 150 gr.
Salt ¼ teaspoon
Water a few tablespoon if needed
Artichokes 2
cold water plenty
Lemon 1
Salt to taste
Oil to taste
Garlic 2 cloves
Aromatic herbs a few springs
Vinegar 1 teaspoon

Cooking time:

37 min.

Number of person:

Difficulty:

Medium

Course:

Diet:

Time:

Cooking method:

Type of product:

Appliances used:

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.

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