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Cooking With Chef Hermann: Artichoke Galette

Artichoke Galette


  • 1 TB Olive oil
  • 2 leeks or 1 small onion thinly sliced
  • 3 garlic cloves sliced
  • 14 oz. jar marinated artichokes, drained
  • 5 sun-dried tomatoes, sliced
  • 2 TB Parsley chopped
  • 1 TB thyme leaves
  • 1 sheet puff pastry dough, thawed
  • 8 oz. Brie, rind removed, cut into small pieces


Oven 400F

Heat oil in skillet, cook the leeks/onion until soft and brown, about 4 minutes.  Add the garlic and cook about one minute.  Stir in the artichokes, tomatoes and herbs.  Remove from heat, set aside.

Roll the puff pastry out onto a flour piece of parchment paper on a large baking sheet.  Scatter half the Brie cheese on the puff pastry sheet, leaving 1 ½ inch border.  Spoon the artichoke filling over the cheese, and then add rest of cheese to top the galette.  Fold over the edges and brush with egg wash.  Bake until golden brown, 20-30 minutes.