Ingredients

• 1 Tbsp Golden Flaxseed Meal (7 g)
• 3 Tbsp Warm Water
• 1 ½ cups Chickpea Flour (180 g) plus extra to flour work surface
• ½ tsp Kosher Salt
• 2 Tbsp Olive Oil
• 4 Tbsp Water, divided

• 2 Tbsp Olive Oil
• 1 cup Onion, thinly sliced (58 g)
• 2 cloves Garlic, roughly chopped
• 4 oz Cremini Mushrooms, thinly sliced (113 g)
• 10 oz Frozen Spinach, thawed and drained (283 g)
• 14 oz can Quartered Artichoke Hearts (240 g)
• ½ tsp dried Thyme
• ½ tsp Kosher Salt
• Pepper to taste
• ½ cup Hummus (120 g)
• 2 Tbsp Nutritional Yeast (7 g)

Instructions

1. Add flaxseed meal to water and set aside for 5 minutes.
2. In a large bowl, whisk together chickpea flour and salt. Next add flax mixture and oil, mixing well with a large spoon or fingers until coarse crumbs form. Add water 1 tablespoon at a time, mixing well and adding more as needed to form a ball. Once the dough comes together, wrap it in plastic wrap and store in the refrigerator for at least 30 minutes and up to an hour.
3. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-5 minutes, until just softened. Add garlic and mushrooms and cook for 3-5 minutes, or until mushrooms are cooked through.
4. Add drained spinach, artichoke hearts, thyme, salt and pepper to the pan. Cook until heated through.
5. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
6. Lay a piece of plastic wrap on the counter and lightly flour with chickpea flour. Place chilled dough on top and sprinkle with a little flour. Place another piece of plastic wrap on top and gently roll into a circle or oval slightly less than ¼ inch thick, making sure to roll in different directions. Gently remove the top layer of plastic wrap, move dough to prepared sheet pan and flip, using the plastic wrap as support. Gently remove plastic wrap.
7. In a small bowl, combine hummus and nutritional yeast, stirring well to combine. Spread mixture over dough, leaving 2- 2 ½ inches around the edges. Spread cooked filling over the hummus mixture. Gently fold the edges of the dough over to partially cover the spinach artichoke mixture. Brush off excess flour. Spray the edges with olive oil or lightly brush with oil. Lightly salt and pepper the galette.
8. Bake for 20-25 minutes, or until golden brown. Enjoy warm.