This melt-in-your-mouth mixture of creamy fontina, spinach, shallots, and artichoke hearts rolled into crepes and smothered in a bubbling mustard cheese sauce is a must-make dinner.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Heat oil in a large skillet over medium-high. Add shallots, artichokes, and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown in places, 5 to 7 minutes. Add spinach, a handful at a time, until all spinach is wilted and tender and any excess moisture has evaporated. Season to taste with salt and pepper; transfer to a bowl to cool.
- Meanwhile, melt butter in a small saucepan over medium-high. Whisk in flour and simmer until darkened slightly and nutty, about 1 minute. Whisk in milk; bring to a boil. Boil, stirring, just until thickened enough to coat the back of a wooden spoon with a thin film, 1 to 2 minutes; remove from heat. Stir in cheese and mustard until smooth; season with salt and pepper.
- Fold 3/4 cup cheese sauce into spinach mixture. Spoon 1/3 cup spinach mixture into the center of a galette. Lift edge nearest you up and over filling, then fold in sides and roll up like a burrito to make an approximate 2-by-4-inch rectangular package. Transfer to an 8-by-8-inch baking dish. Repeat with remaining galettes and spinach mixture. Pour remaining cheese sauce evenly over filled galettes. Cover with parchment-lined foil.
- Bake on center rack 15 minutes. Switch oven to broil and continue cooking until cheese sauce bubbles and browns in places and galettes are warmed through, 2 to 3 minutes more. Serve immediately.
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