In a bowl, combine flour and salt, mixing well. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the lemon juice and ice water gradually, mixing until a dough forms.

Shape the dough into a disc, wrap it in plastic, and chill in the refrigerator for 30 minutes.

In a skillet, heat the olive oil over medium heat. Add the minced garlic, sautéing until fragrant (about 1 minute).

Toss in the fresh spinach, cooking until just wilted. Remove from heat and squeeze out any excess moisture.

Let it cool slightly.

In a large bowl, combine the softened cream cheese, sour cream, and grated cheese.

Add the lemon zest, salt, pepper, and, if using, chili flakes. Incorporate the sautéed spinach and chopped artichokes until well blended.

Preheat your oven to 200°C (400°F). On a piece of parchment paper, roll out the dough into a 30cm (12-inch) circle.

Transfer this onto a baking sheet.

Spoon the spinach artichoke filling into the center of the rolled-out dough, leaving a 4cm (1.5-inch) border.

Gently fold the border inward, pleating as you go along to create a rustic appearance.

Place your galette in the preheated oven and bake for 35–40 minutes, until the crust turns golden brown.

Let it cool on a wire rack for about 10 minutes.

Garnish the galette with fresh herbs, a sprinkling of additional grated cheese, black pepper, and a touch of lemon zest.

Best served warm or at room temperature.