Mediterranean Galette
 
 
Semi homemade never looked so gorgeous. Easy and delicious!
Author:
Recipe type: Main
Ingredients
  • Pillsbury pie crust, refrigerated
  • Herbed goat cheese, about 4 oz.
  • Mascarpone cheese, about 2 oz.
  • 3 oz. of sun dried tomatoes, julienne-cut
  • A handful of Mediterranean olives
  • 6 marinated artichoke hearts, pat dry, halved
  • 6-8 slices of Prosciutto ham
  • Salt, to taste
  • Black ground pepper, to taste
  • A drizzle of olive oil
  • 1 tsp of dried parsley
  • 1 tsp of dried oregano
  • 3-4 Roma tomatoes, deseeded and chopped
  • 1 egg, for egg wash
  • A bunch of baby arugula
Instructions
  1. Preheat the oven to 425° F.
  2. Roll out the pie dough onto a baking sheet lined with parchment paper.
  3. First, add the Roma tomatoes, salt, black ground pepper, dried oregano, and parsley. Leave about 2 inches of pie crust for folding in the edges.
  4. Then, layer the sun dried tomatoes over the Roma tomatoes.
  5. Now place the artichokes, and prosciutto ham.
  6. Mix the goat cheese and mascarpone cheese together. I used a food processor for easy mixing. Dollop spoonfuls of the cheese over the other ingredients.
  7. Now grab the dough border and fold it over towards the center. I overlapped the dough as I went around the circumference of the galette. Lightly brush the egg wash around the border.
  8. Bake for 20 minutes.
  9. Take the baking sheet out of the oven, and let it cool for 5 minutes before removing the galette.
  10. Arrange the baby arugula around the galette and add the olives.
  11. Drizzle with the olive oil. Add salt, black ground pepper to taste, and serve.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/10/09/mediterranean-galette/