Spinach Mushroom Artichoke Gallette

Gallettes are just pie dough, rolled into a circle, piled with some yummy toppings and then just the edges are folded over the filling.  Gallettes can be sweet or savory.  This is a savory gallette just right for a light dinner.  My version does not contain any meat, but you could add some cooked bacon or pancetta for a lovely meat version.

Crust:

• 1 1 ⁄4 c. all purpose flour
• 3 ⁄4 t. sea salt
• 1/2 cup cold  unsalted butter; cubed
• 1 ⁄4 cup cold water

• 1 egg yolk; slightly beaten for egg wash
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•  Put flour, salt and butter in a bowl.  With your fingers squish each cube of butter into a flat disk.  Add water, mix in and form into a rectangle on a floured board.  Fold one end of the rectangle to the middle, then fold the other side over that.  Fold this in half.  Cover with wrap and refrigerate 20-30minutes.  Roll dough out into a 12 inch circle and place on a parchment lined baking sheet.
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Filling:

• ¼ cup sour cream
• 1 garlic clove finely grated
• 1/2 t. finely grated lemon zest
• 1 cup fresh Simply Nature baby spinach
• 3 -5  mushrooms sliced thin
• 1 c. chopped artichoke hearts
• ½ cup shredded mozzarella cheese
• 1/2 c. Parmesan cheese
• 1/4 c. juilenne sliced sun dried tomatoes 
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•  Spread the sour cream in a circle on the dough that has been rolled out.  Top with remaining ingredients, finishing with the cheese.  Fold the edges of the dough toward the middle, leaving a space open in the middle--see picture.  Bake at 400 degrees for 20 minutes.  Let cool at least 10 minutes before eating.