Artichoke Pesto Galette
Difficulty: Easy | Makes: 4-6 Servings
This easy galette recipe combines hearty ingredients like artichokes, pesto, and Italian cheeses to create an impressive appetizer to serve at any gathering.
Ingredients
- 2 tablespoons olive oil, plus more for garnish
- 1 garlic clove, minced
- 1 small yellow onion, finely diced
- 1 (14 ounce) can Roland® Quartered Artichoke Hearts, drained
- ½ teaspoon salt
- 1 (8x10) sheet frozen puff pastry, thawed
- 1 egg, beaten
- ½ cup Roland® Basil Pesto, divided
- ⅓ cup ricotta
- Parmesan cheese, for garnish
- Fresh basil, for garnish
- Honey, for garnish
- Red pepper flakes, for garnish
- Flaky salt, for garnish
Directions
- Preheat the oven to 400 degrees F. Line a half sheet tray with parchment and set it aside
- In a large sauté pan over medium heat, add 2 tablespoons of olive oil. To the pan add the onion and garlic. Sauté until translucent about 3 minutes
- Add in drained artichokes and ½ tsp salt, mix to combine, and set aside to cool
- Unroll 1 sheet of thawed puff pastry onto the parchment-lined sheet tray
- Beat one egg and brush the whole puff pastry sheet
- Take a fork and create a ½-inch border docking the center as well
- Take ¼ cup of the pesto and spread it evenly within the center of the puff pastry, leaving the border plain only brushed with the egg
- Arrange the cooled artichoke mixture over the pesto and dollop the ricotta on top
- Bake until golden brown, about 18-20 minutes
- Garnish with parmesan, fresh basil, honey, red pepper flakes and flaky salt. Drizzle with remaining pesto and olive oil
