Gluten-Free Spinach Artichoke Galette

Ingredients

• 1/2 cup almond flour, (finely ground)
• 1/2 cup tapioca flour
• 1/4 tsp salt
• 1/4 cup butter, (chilled and cubed)
• 1/2 large egg
• 1/2 tsp honey
• a small amount of egg mixed with 1 tablespoon water, (to brush on pastry before baking)
• 3 ox baby spinach leaves, (packed (about 2 cups))
• 1 6 oz. jar marinated artichoke hearts , ( (170 gm))
• 2 tsp olive oil, (extra virgin, or avocado oil)
• 2 tbsp shallots, (finely chopped)
• 1 tbsp garlic, (minced)
• 1 tsp lemon juice
• 1 tsp basil, (dried (or 2 tsp fresh))
• 2 tbsp feta cheese, (crumbled)
• fresh basil leaves, (for garnish)

Instructions

1. 1

   --- Gluten-Free Pastry ---

2. 2

   Combine almond flour, tapioca flour, salt and cubed butter in a food processor. Pulse until butter is in pea-sized pieces.

3. 3

   Add egg and honey and continue to pulse until dough comes together. Don't overprocess.

4. 4

   Turn dough out on to a piece of plastic wrap. Form into a disc 6 - 8 inches in diameter, wrap tightly and and refrigerate for 4 hours or overnight.

5. 5

   --- Filling ---

6. 6

   Wilt 2 cups baby spinach leaves in a bowl with 1/4 cup water in the microwave for 1 minute on high. Drain, transfer to a colander and press with a spatula to release the excess liquid. Transfer the spinach to a cutting board and coarsely chop.

7. 7

   Sauté finely chopped shallots and garlic in 2 tsp oil. Remove from heat and stir in spinach, artichokes, lemon juice, basil and sea salt and pepper. Set aside.

8. 8

   Roll out pastry to a 9-inch round on a sheet of parchment paper. Transfer the pastry and the parchment paper to a baking sheet. Sprinkle a tablespoon or so of feta cheese in the center of the round. Leaving a 2-inch edge, mound the spinach-artichoke mixture in the middle. Gently fold one edge of the pastry up over the filling, then the next, lifting and folding one segment of dough over the first, forming a pleat. Repeat every 2 inches around the circle.

9. 9

   Brush the pastry with the egg wash. Bake at 375°F. for 20 minutes or until crust is deep golden brown. Remove from oven, sprinkle with fresh chopped basil and serve.