Bistro Style Artichoke and Onion Galette
Indulge in the rustic charm of this Bistro-Style Artichoke and Onion Galette, a savory tart that boasts a flaky, buttery crust encasing a luscious filling of caramelized onions, tender artichoke hearts, and creamy ricotta. Elevated with fresh thyme and a sprinkle of Parmesan, this galette delivers bistro-quality flavor that’s perfect for any occasion, from elegant brunches to casual weeknight dinners. The handmade dough, with its golden, rustic folds, pairs beautifully with the earthy sweetness of the caramelized onion and the tangy bite of artichoke. Easy to make yet effortlessly sophisticated, this galette is best served warm or at room temperature and shines as a stunning centerpiece or a hearty appetizer.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 3 tablespoons Ice water
- 2 tablespoons Olive oil
- 2 cups Yellow onion (thinly sliced)
- 1 cup Canned artichoke hearts (drained and chopped)
- 1 clove Garlic (minced)
- 0.5 cups Ricotta cheese
- 0.25 cups Parmesan cheese (grated)
- 1 Egg
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Black pepper (freshly ground)
- 1 Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a medium bowl, whisk together flour and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until deeply caramelized.
Add the minced garlic to the skillet and cook for 1 minute. Stir in the chopped artichoke hearts, then remove from heat and let cool slightly.
In a small bowl, mix together ricotta cheese, Parmesan cheese, fresh thyme leaves, and black pepper.
Preheat the oven to 375°F (190°C). Roll the chilled dough out on a lightly floured surface into a 12-inch circle.
Transfer the dough to a parchment-lined baking sheet. Spread the cheese mixture evenly over the dough, leaving a 2-inch border around the edges.
Top the cheese layer with the caramelized onion and artichoke mixture.
Fold the edges of the dough up and over the filling, pleating as needed to create a rustic edge. Brush the folded dough with egg wash.
Bake for 35-40 minutes or until the crust is golden brown and flaky.
Allow the galette to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 15.8 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 741 mg | 57% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1250 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
