Galette Or Tart – You Decide
You say galette, or you can say tart. Either way, this is a great item to add to a charcuterie platter or to serve as an entree with a fresh arugula salad.
If you are so inclined to make your own pastry, you certainly can. However, I use the refrigerated Pillsbury Pie Crusts when I make this recipe. If you have these in your fridge or freezer you can make these in no time and with no fuss.
Also, the galette freezes really well, so you can make a couple and freeze to enjoy later. It is nice to have something that you and just reheat to have dinner in minutes!
Simple And Delicious
We always have the premade pie crusts in the freezer, so that we can make this anytime. It is perfect if someone pops over for cocktails – so easy to assemble, and bake and looks like you went to a lot of trouble.
Add Some Wine For A Perfect Pairing
Some of my favorite ingredients are included in this galette. Goat cheese, kalamata olives and artichokes (who could ask for more). Of course we had to find the perfect wine pairing. Since the galette is pretty rich it pairs really well with Clif Family Gewurtztraminer. This wine is a great combination of fruity and spicy and has a perfect tartness that goes well with the rich galette.
We love Clif Family Winery! Their wine club is one of our favorites and includes artisanal foods AND their delicious wines. The tasting room in St. Helena, California is a great place to visit. Their food truck gives a whole new meaning to this craze. They offer an organic, seasonal menu with ingredients sourced from their own farm. You order your meal from the food truck just outside the tasting room and head over to the tasting room where the wine bar hosts suggest the perfect wine to go with your selection.
- October 25, 2021
- Print this
- Pillsbury pie crust (2), refrigerated (if frozen, place in fridge to defrost)
- 2-4 ounces herbed goat cheese, crumbled
- 2 ounces mascarpone cheese
- 3 ounces sun dried tomatoes
- Handful of olives (we used green and kalamata)
- 6 marinated artichoke hearts, patted dry and cut into quarters
- 6-8 slices of prosciutto, torn into bite sized pieces (this is optional if you prefer to not add the meat)
- Salt and pepper to taste (go easy on the salt as the olives and goat cheese are both salty)
- Drizzle of olive oil
- 1 teaspoon of dried parsley
- 1/2 teaspoon dried oregano
- 3-4 roma tomatoes, deseeded and chopped
- 1 egg for egg wash (whisk egg with 1 tablespoon cold water to brush on pastry)
- Baby arugula for salad (you can add some light vinagrette if you like)
- Step 1
- Preheat oven to 425 degrees
- Step 2
- Roll out the pie crusts a bit and place on a baking sheet lined with parchment paper
- Step 3
- Divide the Roma tomatoes in half and add to the bottom of the galettes leaving a 2 inch border
- Step 4
- Sprinkle both galettes with pepper, oregano and parsley
- Step 5
- Layer half of the sun dried tomatoes on the Roma tomatoes
- Step 6
- Add the artichoke quarters evenly over both galettes
- Step 7
- Mix the goat cheese and mascarpone together and dollop spoonfuls over the galettes
- Step 8
- Add the prosciutto at this time
- Step 9
- Scatter half of the olives on each of the galettes
- Step 10
- Fold the outside of the pastry into the center overlapping to make a crust border
- Step 11
- Brush the egg wash on the pastry border
- Step 12
- Bake for 20 minutes until the crust is nicely browned
- Step 13
- Let the galettes cool for 5 minutes before removing from the sheet pans
- Step 14
- Arrange the arugula around the galettes, add the remaining olives and drizzle with olive oil.
Clif Family was such a great place to visit when we spent the month in St. Helena a couple of years ago. When we go back, we will definitely go to their tasting room for a nosh and some delicious wine.