Asparagus and Artichoke Galette

A rustic pastry featuring rich textures and sophisticated flavors, starting with a crisp, golden crust that envelops a creamy filling of cream cheese and piquant Pecorino. The marriage of subtly acidic pickled artichoke hearts and fresh asparagus spears creates a sublime harmony in every bite, served alongside a crisp arugula salad in a classic vinaigrette.

Prep: 20 min
Servings: 6
Difficulty: Medium

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Instructions

Servings:6

1Heat the oven to 200 degrees Celsius and place a grid in the center.
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 center with a fork.
4Place the dough in the refrigerator 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 until golden.
12Allow to cool for 10 minutes, then mix the rocket with olive oil, vinegar and salt.
13Place the salad on the plate before serving.

Ingredients

1 package (about 14-17 oz) frozen puff pastry, thawed
3 cloves garlic, finely grated
8 oz cream cheese, at room temperature
2 oz Pecorino Romano or Parmesan, finely grated (1 cup)
1/2 teaspoon ground black pepper, plus more
2 large eggs, beaten
1 jar (about 12-14 oz) marinated artichoke hearts in oil, drained
8 oz asparagus, trimmed, halved lengthwise if thick, cut into 2-inch pieces
3 oz arugula (about 3 cups)

Nutrition

Calories: 77
Protein: 3.1g
Carbs: 12.3g

Chef tips

For a different flavor, substitute Pecorino with Parmesan. To enhance crispiness, brush the pastry with olive oil before baking.

Culinary reasoning

A rustic pastry featuring rich textures and sophisticated flavors, starting with a crisp, golden crust that envelops a creamy filling of cream cheese and piquant Pecorino. The marriage of subtly acidic pickled artichoke hearts and fresh asparagus spears creates a sublime harmony in every bite, served alongside a crisp arugula salad in a classic vinaigrette.

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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

For a different flavor, substitute Pecorino with Parmesan. To enhance crispiness, brush the pastry with olive oil before baking.