Artichoke Galette

Artichoke Galette With loads of vegetables, salty Parmesan and a flaky crust, this savory galette is perfect for a hearty snack, light lunch or show-stopping appetizer.

Artichoke galette on parchment paper
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  • category title appetizer

  • cuisine type American

  • level simple

recipe by : delallo



  • Preheat oven to 375°F.
  • Heat a large skillet over medium heat. Add onion, bay leaf and salt and cook gently until the onion is soft and aromatic, about 10 minutes.
  • Add the leeks and cook, stirring for three more minutes. Then add the pancetta, garlic, mushrooms and thyme. Cook for 5 more minutes.
  • Add the wine and allow it to simmer for 3 minutes. Then add the stock and simmer for another 3 minutes to reduce the mixture.
  • Stir in the artichokes and simmer for 10 minutes.
  • Meanwhile, make a roux by melting the butter in a separate pan over medium-low heat. Add the flour and stir constantly for 3-5 minutes until the mixture thickens.
  • Add the roux to the artichoke mixture and cook for another 3-5 minutes until it thickens slightly.
  • Remove from heat and stir in ricotta and parmesan. Set aside and cool slightly.
  • Take the pastry from the refrigerator. Flour your work surface and roll the dough to about 1/8-inch thick. Cut into a 9” circle or keep rectangular. Transfer to a baking sheet lined with parchment paper.
  • Leaving a 3-inch border around the edges, top the dough with the artichoke mixture. Fold the edges of the dough over the filling. Brush the crust with the beaten egg.
  • Bake the galette for 45-55 minutes or until the crust is golden. Allow to cool 5 minutes and then slice and serve.

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