Spinach-Artichoke Galette with Burrata and Caramelized Onions

Directions

1Whisk flours and salt until combined. Using your hands or a pastry blender, process butter until mixture forms pea-size crumbles. Form a well in the center of the flour mixture and add water. Stir with a fork until dough begins to come together. Gather the dough into a large disc and wrap in plastic wrap. Let chill in the fridge for at least 1 hour.

2
Meanwhile, make the filling. In a large skillet over medium-low heat, melt butter. Add onions, stirring occasionally and cook until golden brown and caramelized, about 30 minutes. Add garlic and cook until fragrant, about 1 minute. Add artichoke hearts, cream cheese, and Parmesan and cook until creamy, about 4 minutes. Add spinach, one handful at a time until wilted, about 2 minutes. Let cool slightly while dough finishes chilling.

3
Once the dough has chilled for at least 1 hour, preheat oven to 400°F and line a baking sheet with parchment paper.

4On a lightly floured surface, roll out the dough to ¼ inch thick circle about 12 inches in diameter. Transfer to a prepared baking sheet. Spread filling onto the dough, leaving 2 inches around the circle. Fold over the edges of the dough, section by section. Brush the dough with an egg. Bake until crust is golden brown, about 25 - 30 minutes. Top with burrata, flaky salt, black pepper, fresh basil, lemon zest, and grated Parmesan and crushed red pepper. Serve immediately.