Recipe courtesy of Vallery Lomas

Green Galette with Artichokes, Kale and Ricotta

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  • Level: Easy
  • Total: 1 hr 50 min (includes cooling time)
  • Active: 50 min
  • Yield: 6 to 8 servings
What better way to get your greens in than atop a buttery, flaky pie crust? This recipe takes advantage of the great pie crusts available at the grocery store, so go ahead and guiltlessly bake with them! Once your crust is made, it’s time for vegetables in abundance. Softening a head of garlic in the microwave renders a sweet, tender paste that adds flavor to the spinach and artichokes while a sprinkling of chives and mint gives the galette a peppy freshness. With a golden crust and vibrant green filling topped with ricotta, this galette will look beautiful on your table.



  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Cut the top third of the head of garlic and reserve the top. Place the bottom of the head in a microwave-safe bowl and drizzle with 1 tablespoon oil and 2 tablespoons water. Place the top third of the garlic head back on top, cover with a plate, and microwave on medium until golden brown and soft, about 7 to 8 minutes. Set aside and cool completely.  
  3. Remove four garlic cloves and mash into a paste with a spoon in a small bowl (see Cook’s Note). 
  4. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the kale and scallions and cook, tossing occasionally until wilted, about 5 minutes. Season with salt and pepper. 
  5. Add the spinach, artichoke hearts, red pepper flakes, lemon juice and reserved mashed garlic. Cook, stirring occasionally, until the spinach wilts, 1 to 2 minutes. Season with salt and pepper and set aside to cool. 
  6. Roll out the 2 pie crusts on a lightly floured surface into 14-inch rounds. Sprinkle 1 pie crust with 2 tablespoons chives and 2 tablespoons mint, then cover with the second pie crust. Roll the two pie crusts together to form one 14-inch round. Transfer to the prepared baking sheet. 
  7. Spread the pesto on the dough round in a thin even layer leaving a 1-inch border. Top with the cooled vegetable mixture and dollops of ricotta. Fold up 2 inches of the edge of the dough around the galette filling.  
  8. Beat the egg with 1 tablespoon water in a small bowl. Brush the crust with the egg wash and drizzle oil over the filling. 
  9. Bake until golden brown, 30 to 35 minutes. Allow to rest for 5 minutes. Garnish the galette with the lemon zest and remaining 1 tablespoon chives and 1 tablespoon mint. Serve with more pesto on the side if desired.

Cook’s Note

Store the remaining roasted garlic in an airtight container for up to 5 days.