Spinach Mushroom and Artichoke Galette. So delicious and easy to make! Impress your family and friends with this savory tart. It’s a perfect recipe for Easter Brunch!
I can’t believe Easter is about a week and a half away! In my family, we take two things pretty seriously when Easter rolls around: Brunch and the Easter egg hunt. Not only does Easter get us excited about spring but we also love getting together with family and friends for some quality time and a delicious meal.
For the egg hunt, we do a mixture of plastic and real dyed eggs, and we also have the exciting golden egg. My brother-in-law, Peter, started this family tradition and this special egg has a $20 bill inside, sometimes more. And $20 is big money for the kids so when the egg hunt starts, they get serious and are running around like crazy. The kids have a lot of fun and when they are done, they come in pretty hungry and ready to eat.
For brunch, I always have an Easter ham, and lots of sides. I also love baking on Easter Sunday, sweet and savory tarts or galettes. Today, I made one of my favorites, a spinach mushroom and artichoke galette. This galette is extremely easy to make and you can even prep the pastry dough the day before so all you have to do on Easter Sunday is assemble and bake it. I made this one using fresh organic spinach and mushrooms and topped it with a combination of mozzarella and Grana Padano shaved cheese from ALDI.
Spinach Mushroom and Artichoke Galette
This year, I am going to try to keep things as simple as possible and will pick up most of my Easter day essentials from ALDI. The ham, everything I need for a fresh, delicious salad, the bread and potatoes and of course, everything I need for this galette. I love that only a few fresh ingredients are needed and I can find everything I need at ALDI.
I also picked up some gummi bears and sour worms, made from Crazy Candy Co. from ALDI to put into the Easter baskets I made for the kids. I love these candies because they are free of certified synthetic colors. All ALDI exclusive brand food products are free of partially hydrogenated oils and added MSG. This is great to know when shopping and makes me feel at ease when I shop for groceries for my family at ALDI.
Looking for more great Easter brunch ideas? Check these out*! You can also visit ALDI’s Facebook, Twitter & Instagram accounts.
I hope you try this Spinach Mushroom and Artichoke Galette!! Make sure you stop into your local ALDI for your Easter Day essentials. Have a happy Easter!
Spinach Mushroom and Artichoke Galette
Ingredients
For the crust:
- 1 1/4 cups all purpose flour
- 3/4 teaspoon sea salt
- 1/2 cup very cold unsalted butter cubed and immediately added
- 1/4 cup
ice cold water
+ more if needed - 1 egg yolk; slightly beaten for egg wash
For the galette:
- ¼ cup sour cream
- 1 garlic clove finely grated
- 1/2 teaspoon finely grated lemon zest
- salt and pepper
- ½ to 1 cup fresh baby spinach
- 2 to 3 baby bella mushrooms sliced
- 5 pieces artichoke hearts from a can
- ½ cup shredded mozzarella cheese
- Parmesan cheese freshly grated
Instructions
For the crust:
- 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).
To assemble the galette:
- 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 Parmesan cheese before serving. Enjoy.
More EASTER BRUNCH MENU IDEAS:
Onion, Mushroom and Thyme Tart
Apple Spinach and Zucchini Salad
Olive Oil and Thyme Mini Bundt Cakes
Disclosure: This is a sponsored post in partnership with ALDI. All opinions expressed here are 100% my own. *Available while quantities last. All products may not be available in all stores and prices subject to change.
