התמונה להמחשה בלבדKetoPeanut-freeSesame-freeNut-freeContains dairy
Asparagus and Artichoke Galette
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. The marriage of subtly acidic pickled artichoke hearts and fresh asparagus spears creates a sublime harmony in every bite, served alongside a crisp rocket salad in a classic vinaigrette.
- Prep
- 20 min
- Servings
- 6
- Difficulty
- Medium
Instructions
Servings:6
- 1Heat the oven to 200 degrees Celsius and place a grid in the centre.
- 2Roll out the thawed dough on baking paper into a square about 40x30 cm in size.
- 3Cut the edges of the dough 2.5 cm thick and pierce the centre with a fork.
- 4Put the dough into the fridge while you prepare the filling.
- 5In a bowl, mix the garlic, cream cheese, Pecorino Romano and pepper until the mixture is smooth.
- 6Add one beaten egg.
- 7In another bowl, mix the artichokes and asparagus, coat them in the marinade.
- 8Spread the cream cheese mixture on the dough, leaving the edges free.
- 9Arrange the artichokes and asparagus on top.
- 10Brush the edges with a beaten egg and fold them over the filling.
- 11Bake for 40-45 minutes; it is ready when golden.
- 12Allow to cool for 10 minutes, then mix the rocket with olive oil, vinegar and salt.
- 13Set the salad on the plate before serving.
Ingredients
- 1 package (about 490-397 g) frozen puff pastry, thawed
- 3 cloves garlic, finely grated
- 225 g cream cheese, at room temperature
- 60 g Pecorino Romano or Parmesan, finely grated (240 ml)
- 1/2 teaspoon ground black pepper, plus more
- 2 large eggs, beaten
- 1 jar (about 340-400 g) marinated artichoke hearts in oil, drained
- 225 g asparagus, trimmed, halved lengthwise if thick, cut into 5 cm pieces
- 90 g rocket (about 720 ml)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Coarse sea salt
Nutrition
- Calories
- 77
- Protein
- 3.1g
- Carbs
- 12.3g
Chef tips
Swap Pecorino for Parmesan for a different taste. For extra crispiness, brush the pastry with olive oil before baking.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. The marriage of subtly acidic pickled artichoke hearts and fresh asparagus spears creates a sublime harmony in every bite, served alongside a crisp rocket salad in a classic vinaigrette.