Spinach Mushroom and Artichoke Galette

• Produce

  • 5 pieces Artichoke hearts, from a can
  • 2 Baby bella mushrooms
  • 1/2 Garlic clove
  • 1/2 tsp Lemon, zest
  • 1/2 cup Simply nature baby spinach, fresh

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1 1/4 cups Baker's corner all purpose flour
  • 1 Salt and pepper
  • 3/4 tsp Stonemill essentials sea salt

• Dairy

  • 1/4 cup Friendly farms sour cream
  • 1 Happy farms shaved grana padano cheese
  • 1/2 cup Happy farms shredded mozzarella cheese

• Liquids

  • 1/4 cup Water

• Other

  • 1 stick (1/2 cup very cold countryside creamery unsalted butter; cubed and immediately added
  • + more if needed

Found on hipfoodiemom.com

Ingredients

• 1 1⁄4 cups Baker’s Corner all purpose flour
• 3⁄4 teaspoon Stonemill Essentials sea salt
• 1 stick (1/2 cup) very cold Countryside Creamery unsalted butter; cubed and immediately added
• 1⁄4 cup cold water
 + more if needed
• 1 egg yolk; slightly beaten (for egg wash)
• ¼ cup Friendly Farms sour cream
• ½ garlic clove, finely grated
• ½ teaspoon finely grated lemon zest
• salt and pepper
• ½ to 1 cup fresh Simply Nature baby spinach
• 2 to 3 baby bella mushrooms, sliced
• 5 pieces artichoke hearts from a can
• ½ cup Happy Farms shredded mozzarella cheese
• Happy Farms Shaved Grana Padano cheese

Directions

• Using your food processor, combine the flour, salt and very cold butter and process for about 5 seconds. Sprinkle the cold water over the flour mixture and pulse until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Add more water if needed.
• Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything and roll out to a 12-inch circle. Transfer the dough to a prepared, parchment lined baking sheet and refrigerate for about 20 minutes if you have time. (You can also roll out the dough and use it right away if needed).
• Preheat your oven to 400 degrees. Remove your dough from the refrigerator and brush on the sour cream, in the center of the dough, leaving at least a 2-­inch border all around. Sprinkle on the garlic, lemon zest and season with salt and pepper.
• Layer on the spinach evenly over the top, as well as the mushrooms and artichoke hearts. Sprinkle on the shredded mozzarella cheese. Gently fold over the pastry border, overlapping the edges as much as possible and gently press the folds together.
• Brush the folded edges of the crust with the beaten egg yolk and bake for about 30 to ­40 minutes, or until the crust has become a lovely golden brown. Let cool for about 20 minutes before slicing. Garnish with the shaved Grana Padano cheese before serving. Enjoy.