Spinach Artichoke Puff Pastry Galette

Flaky puff pasty is the perfect crust for this easy, cheesy Spinach Artichoke Galette. Just 20 minutes in the oven and you've got an impressive savory appetizer, a rustic brunch dish, or a hearty meatless meal.

Each time I participate in Freaky Friday, I have so much fun. In case you don't remember from my previous #FreakyFriday posts, this event is a "blog hop," in which a bunch of food bloggers are assigned to another's blog; we choose a recipe, recreate it, and share it on our own blog. Best of all, it's a secret, so we don't know who is assigned to each blog! I can't wait to find out who is making a Full Belly Sisters recipe this time around. And special thanks to Michaela, from the wonderful An Affair from the Heart, who organizes this fun foodie event.

I was lucky to be assigned to LeMoine Family Kitchen. Angela, the brain and palate behind the blog, loves family-friendly recipes that are simple, tasty, and packed with veggies. And they usually have an Italian flair, thanks to Angela's roots. A girl after my own heart, that's for sure.

There were lots of recipes that were calling my name: the Balsamic Chicken Salad looked like a wonderfully light and flavorful summer meal; Black Bean Burgers with Cheddar, Avocado and Scallion Crema feature some of my very favorite ingredients, all in one dish; and the Tortellini in a Portabello Mushroom Cream Sauce sounds so delicious and hearty. 

Those all would've been good choices and yet...I couldn't say no to Angela's Spinach Artichoke Puff Pastry Cups. Spinach and artichoke (both great sources of folate, for you pregnant gals out there) and cheese and flaky, tender, easy-to-use puff pastry? Count me in! I decided to switch her recipe up a teensy bit and make a galette—a rustic, freeform tart—instead of the hors d'oeuvres. I figured this savory tart would be an amazing brunch dish, alongside perhaps a green salad and some fresh fruit. Or top this Spinach Artichoke Puff Pastry Galette with a runny egg for an amazing vegetarian dinner. Bonus: it's a great way to get your kids to eat spinach!

makes one galette
  • 1 sheet puff pastry (1/2 a package), thawed according to instructions
  • 3 ounces baby spinach, finely chopped
  • 2/3 cup chopped, marinated artichoke hearts*
  • 2 ounces cream cheese, slightly softened
  • 1 egg
  • 4 ounces Italian blend shredded cheese
  • about 1/2 teaspoon salt
  • 1 to 2 cloves garlic, grated
  • a couple of pinches of red pepper flakes
  • freshly-grated black pepper, to taste
  • 2 Tablespoons chopped chives, plus more for garnish
*drain marinated artichoke hearts before chopping

Preheat the oven to 400°F.  

In a bowl, mix together the cream cheese and eggs until incorporated. Stir in the spinach, artichokes, shredded cheese, garlic, salt, pepper, chives, and red pepper flakes until evenly combined.

Unfold the thawed pastry on a parchment-covered baking sheet. Roll the dough out just slightly. Using a sharp knife, score a line about 1/2-inch inside the edge of the pastry sheet to form a border. Prick the pastry sheet inside the border with a fork. And remember: this is a rustic dish, it doesn't have to be perfect.

Place dollops of the spinach artichoke mixture on the pastry inside the border. Lightly spread the mixture so the whole area inside the border on the dough is covered.

See all those yummy chunks of artichoke??

Bake for 20 minutes or until the crust is golden brown and the spinach-artichoke-cheese mixture is hot and melted.  

Sprinkle with freshly-ground pepper and fresh, chopped chives before serving. Cut and serve warm. I cut mine into nine pieces, but you could certainly cut them into smaller, bite-sized pieces to serve as finger food.

And check this out: I had some leftover pieces of the galette and they reheated wonderfully the next day. I did it in the toaster oven, so the pastry would stay crisp; I think a microwave would make it soggy. Angela mentioned that she ate her leftover pastry cups with a runny egg. And, since my blog's unofficial motto is "Everything is Better with a Fried Egg on Top," guess what I did?

This Spinach Artichoke Puff Pastry Galette with a fried egg was a beautifully hearty—and super scrumptious—vegetarian meal! It would be perfect for Meatless Monday. Thanks to Angela and LeMoine Family Kitchen for the great recipe.


  1. This looks amazing! You did a beautiful job!

  2. Justine!! I adore this!! I have eyeballed this recipe from Angela for a while, and I love that you switched it up and made it a galette. Now I am starving. Great choice!

  3. I love spinach artichoke anything! This sounds wonderful to me!

  4. At first I thought, what a great idea for a cocktail party app. Then I say the egg atop. Holy cow! Great idea for a special Sunday AM breakfast or brunch. Thank you.

  5. This looks and sounds amazing! And then the egg on top just makes it even better!

  6. Justine!!! You are so so sweet!! Thank you for your kind words! I happen to LOVE your twist! This is one of my favorite recipes and it makes me so happy that you enjoyed it as well!

  7. This is such an easy meal or appetizer and it sounds delicious.

  8. Looks so good!! I love spinach and artichokes together. And pair them with puff pastry is seriously making me drool.

  9. Such a pop of color and simple to prepare, what a great recipe!

  10. This galette sounds absolutely divine!! It's so eye catching too. I'd love to dig into this :)

  11. I didn't think that you could make a spinach and artichoke better but throw an egg on it and you have a winner!!! So delicious!

  12. My daughter is going to LOVE this! She loves spinach artichoke anything!

  13. What a great idea to put an egg over all those delicious flavors! Now I'm starving and must make this right away! Great recipe choice.


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