Love this vegetarian galette . It’s got great flavor with a crispy all butter crust. I like to add a bit of vodka in the crust which makes it extra crispy. If you don’t have vodka, you could substitute with white vinegar. I also love to use the frozen artichoke quarters. The canned ones work, but they have been soaked in brine whereas the frozen ones don’t have any flavor. I find mine at Trader Joe’s. The lovely part of this galette is it’s meant to look rustic and the edges don’t have to be perfect so it’s less intimidating than a pie.
Yield: 1 10 inch galette
- 1 1/4 cups flour
- 1 stick very cold unsalted butter, diced
- 1 teaspoon kosher salt
- 1 tablespoon vodka
- 1-3 tablespoons ice water
- 2 leeks, finely sliced, light green and white parts
- 2 tablespoons unsalted butter
- 2 tablespoons fresh thyme, plus more for serving
- 8 ounce bag thawed frozen artichoke quarters
- 2-5 tablespoons good quality olive oil
- 6 ounces feta cheese (brine style preferred)
- 1/4 cup whole milk ricotta
- 1 cup grated parmesan
- 2 teaspoons crushed red pepper (optional)
- 1 teaspoon garlic powder
- Kosher salt and pepper to taste
- Egg wash ( 1 egg yolk slightly beaten with a tablespoon of milk)
In a food processor, add flour and salt and pulse to combine. Then add diced butter and process until the dough is crumbly like a coarse corn meal. With motor running add vodka and add water a tablespoon at a time. Process to combine just until dough comes together in a ball in your bowl. Create a disk out of the dough and wrap in plastic. Refrigerate for at least an hour or overnight.
In a skillet, melt butter and a tablespoon of oil in pan and sauté sliced leeks and thyme on medium low heat for several minutes, stirring frequently until tender and just beginning to caramelize (about 10-15 minutes). Remove from heat and set aside.
In a bowl combine feta, parmesan and ricotta along with freshly cracked pepper and crushed red pepper if using, blend to combine.
Toss thawed artichokes in a bit of olive oil, season with salt pepper and garlic powder and a teaspoon of fresh thyme.
assemble and bake crostata:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Remove dough from refrigerator and place on a large sheet of parchment paper. Roll dough out into a 12 inch circle on parchment. Spread the feta mixture all over the center of the dough of the crust leaving a 1- 1 1/2 inch border on the edge. Next placed cooled leeks on top, followed by artichokes. Fold the border toward the center of your crostata, sealing the edges. Using a pastry brush, brush egg wash around all the edges. Carefully transfer the crostata and parchment onto a large baking sheet. Place in refrigerator for about 30 minutes to firm up. Bake crostata for 25-30 minutes until crust appears golden along the edges. Remove from oven and allow to cool for about 10 minutes. Garnish with additional fresh thyme and a drizzle of olive oil. Enjoy!