Spinach Mushroom and Artichoke Galette – Rustic & Savory Delight

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Spinach Mushroom and Artichoke Galette has become one of my favorite comfort bakes — especially when I want something warm, savory, and shareable. I first made it for a late summer brunch potluck, bringing along a rustic galette filled with buttery mushrooms, tender spinach, and briny artichoke hearts. Most of my friends had never tried a galette, but that flaky golden crust and bubbling cheesy center won them over instantly.

It’s the kind of dish that reminds me of slow Sunday mornings and cozy kitchen moments. What started as a test quickly became a tradition in my home — the balance of earthy vegetables, lemon zest, and creamy sour cream tucked into pastry just hits every note.

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Why This Galette Is My Crowd-Pleasing Favorite

There’s something quietly impressive about this spinach mushroom and artichoke galette. Maybe it’s the flaky, golden crust, or the way sour cream melts into the savory filling. Either way, it’s always the first dish to vanish at brunch — and I rarely come home with leftovers.

What I love most is its flexibility. I’ve served it warm as a main, cut into wedges for a party appetizer, or packed cold slices for lunch. The flavor combo just works: earthy mushrooms, fresh baby spinach, tangy artichoke hearts — all nestled into a rustic, buttery pastry.

It pairs beautifully with the Spinach Feta and Roasted Garlic Bake, and if you love vegetable-forward dishes, the Stuffed Portobello Mushrooms with Spinach, Feta and Cranberries hit the same comforting notes.

The best part? That golden, handmade crust. It’s humble, stunning, and tastes like love in every bite.

Gathering the Good Stuff: Ingredients & Preparation

The beauty of this spinach mushroom and artichoke galette is how effortless the ingredients come together. Everything’s simple — pantry staples, fresh produce, and a handful of fridge favorites — yet the result is so rich and satisfying, it feels like you’ve made something truly special.

Let’s start with the crust. It’s a classic butter pastry that comes together in minutes, especially if you use a food processor. The key here? Cold butter and ice water — they’re essential for that tender, flaky bite.

 Galette Crust & Filling Ingredients

Here’s a quick look at everything you’ll need:

Component	Ingredient	Notes
Crust	1 1/4 cups all-purpose flour	Use unbleached for best texture
	3/4 tsp sea salt	Enhances overall flavor
	1/2 cup very cold unsalted butter	Cut into cubes right before mixing
	1/4 cup ice water	Add more by the teaspoon, only if needed
	1 egg yolk	For brushing crust — gives golden finish
Filling	1/4 cup sour cream	Acts as the creamy base
	1 garlic clove, finely grated	Adds depth and aroma
	1/2 tsp lemon zest	Brightens the filling
	Salt and pepper	To taste
	1/2 to 1 cup fresh baby spinach	Use more if you like greens
	2–3 baby bella mushrooms, sliced	Brings a rich, earthy base
	5 canned artichoke hearts	Drain and halve or quarter
	1/2 cup shredded mozzarella	Makes it melty and mild
	Parmesan cheese, grated	To finish before serving

Tools You’ll Need + Easy Ingredient Swaps

You don’t need fancy tools — just a food processor (or pastry cutter), a rolling pin, and a baking sheet lined with parchment. If you’re short on time, store-bought pie dough works in a pinch, though I highly recommend trying the homemade crust at least once — it makes a difference.

Substitutions? Plenty. Try Greek yogurt instead of sour cream, or goat cheese for an earthier vibe. Don’t have mushrooms? Sautéed zucchini or caramelized onions also pair well with the spinach and artichokes. And if you’ve got a tub of marinated artichokes, they’ll add even more flavor — just drain well.

This galette is also a fantastic way to clear out the fridge — just like those Easy Crispy Parmesan Artichoke Hearts that turn leftovers into something snack-worthy. Or if you’re in the mood for mini versions, these Spinach and Artichoke Wonton Cups deliver that same flavor profile in bite-size form.

How to Make This Spinach Mushroom and Artichoke Galette

Making a spinach mushroom and artichoke galette feels like the kind of thing only expert bakers do — but it’s honestly simple. It just takes a bit of chill time, a few folds, and a hot oven. Trust me, once you make your first one, you’ll be hooked.

 Step-by-Step Instructions

Step 1: Make the Dough
In a food processor, pulse flour and sea salt together. Add cold butter cubes and pulse just until pea-sized pieces remain — about 5 seconds. Drizzle in ice-cold water and pulse again until the dough starts clumping.

Step 2: Roll and Chill
Turn the dough onto a floured surface. Bring it together into a disk, then roll it into a 12-inch circle. Transfer to parchment-lined baking sheet and chill for 20 minutes while prepping the filling.

Step 3: Prepare the Filling
Mix sour cream, garlic, lemon zest, salt, and pepper. Spread it in the center of the dough, leaving a 2-inch border. Top with baby spinach, mushrooms, artichoke hearts, mozzarella, and a sprinkle of salt and pepper.

Step 4: Fold & Brush
Gently fold the edges of the dough over the filling, pleating as you go. Press the folds to seal. Brush the crust with beaten egg yolk for that golden, glossy finish.

Step 5: Bake Until Golden
Bake at 400°F for 30–40 minutes, or until the crust is golden brown and the cheese is bubbling. Cool for 15–20 minutes, then garnish with Parmesan.

Galette Tips from My Kitchen to Yours

• Keep the butter cold. This is non-negotiable — it’s what creates those flaky layers.

• If your dough cracks while rolling, patch it with a bit of cold water and press gently.

• Don’t overstuff the center. Keep fillings in a thin layer so the crust doesn’t get soggy.

• Chill the galette after assembly for 5–10 minutes if your kitchen is warm — it helps the crust keep its shape in the oven.

I like to prep this galette while also making Spinach Artichoke Crescent Roll Bake for guests who love something a bit softer and cheesier. And if you’re craving portable savory bakes, Cheesy Spinach Artichoke Bagels are always a hit in lunchboxes and on the go.

Serving, Storing & Pairing the Perfect Galette

What to Serve with Spinach Mushroom and Artichoke Galette

This spinach mushroom and artichoke galette is a star on its own — but with the right pairing, it becomes a full-on feast. I love serving it warm, cut into wedges, with a bright, refreshing salad. Think Mediterranean-style: lemony, crunchy, and lightly dressed.

One of my favorite sides is the Mediterranean Lemon Chickpea and Burrata Salad. The citrus balances the creamy richness of the galette perfectly, while the chickpeas and burrata offer a hearty, luxurious bite.

For something slightly sweet and buttery to go alongside, try the Golden Baked Brie with Caramelized Apples and Thyme. It’s an unexpected but lovely pairing — especially if you’re serving this galette at a holiday brunch or evening get-together.

When entertaining, I like to create a rustic board with galette slices, fruit, nuts, olives, and a few spreads like roasted garlic hummus or lemony yogurt dip. A glass of dry white wine or a mild sparkling cider rounds it out beautifully.

How to Store and Reheat the Galette

This galette stores surprisingly well. Let it cool completely, then wrap tightly in foil or store in an airtight container in the fridge for up to 3 days.

To reheat, skip the microwave — it can turn that buttery crust soggy. Instead, place slices on a baking sheet in a 350°F oven for about 10–12 minutes. The crust will crisp up again and the cheese will re-melt without drying out the filling.

Want to prep ahead? You can assemble the galette (unbaked) up to a day in advance. Just cover it and store it chilled, then pop it in the oven when ready to bake.

It also freezes well. Wrap the baked and cooled galette tightly and freeze for up to 1 month. Thaw overnight in the fridge, then reheat as above.

I’ve even sent leftover slices in lunchboxes — they’re just as tasty cold!

Frequently Asked Questions

Can I make the galette crust ahead of time?
Absolutely! You can make the dough up to 3 days in advance. Wrap it tightly in plastic wrap and keep it chilled until you’re ready to roll and fill.

What’s the best way to reheat leftovers?
Use the oven! Bake at 350°F for 10–12 minutes. This keeps the crust crisp and the filling warm without drying it out.

Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out all the moisture. Too much liquid will make the crust soggy.

Is this galette freezer-friendly?
It is. Freeze the baked galette (fully cooled) in foil or a freezer-safe bag. Thaw overnight in the fridge and reheat in the oven.

Can I use store-bought dough?
You can. While homemade crust has the best texture and flavor, store-bought pie crust or puff pastry works for a quick alternative.

Wrapping It Up: A Galette Worth Repeating

This spinach mushroom and artichoke galette isn’t just a recipe — it’s the kind of dish that becomes a tradition. The rustic crust, the savory filling, and that golden, cheesy finish make it feel like a dish you’ve been making for years, even if it’s your first time.

I’ve made it for quiet Sunday brunches, festive holiday tables, and quick weekday dinners — and it always delivers. It’s one of those recipes that invites you to slow down, enjoy the process, and savor every bite.

If you’re curious about the original inspiration, you can find it here on Hip Foodie Mom — a wonderful version that sparked my own take on this classic.

And if you love recipes like this, don’t miss the Spinach and Artichoke Wonton Cups or the crowd-pleasing Spinach Feta and Roasted Garlic Bake. They’re equally comforting and just as satisfying.

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