Creamy Spinach & Artichoke Galette
Preheat oven to 425F. Line 2baking sheets with parchment paper. Roll out each piece ofpastry into a10-in x 10-in square. Place on prepared sheets and prick all over with a folk. Chill.
Squeeze spinach very well, then roll in paper towels and squeeze again to remove as much moisture as possible. Chopfinely. Stir with cream cheese, ½ cup Parmesan, Dijon mustard, salt and cayenne until smooth. Stir in artichoke hearts.
Spread spinach mixture evenly over prepared pastry bases, leaving a ¾ -in border. Sprinkle with remaining ½ cup parmesan. In oven place one sheet on upper rack and one on the lower. Bake 17 - 20 min, swapping sheets on racks halfway, until both are deep golden. Let stand 5 to 10 min before slicing. Serve warm.
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Last updated: October 27th, 2020
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