2 large leeks, trimmed and thinly sliced (about 2 cups)
3 large cloves garlic, very thinly sliced
1 14-oz. can quartered artichoke hearts, rinsed and well drained
6 large sun-dried tomatoes, cut into thin strips
2 Tbs. chopped fresh flat-leaf parsley
Tbs. fresh thyme leaves
Kosher salt and freshly ground black pepper
1 sheet frozen puff pastry, preferably Dufour, thawed according to package directions
8 oz. Brie, rind removed
Position a rack in the center of the oven, and
heat the oven to 400°f.
Heat the oil in a large nonstick skillet over
medium-high heat. Add the leeks and cook,
stirring occasionally, until soft and lightly
browned, about 5 minutes. Add the garlic and
cook until aromatic, about 1 minute. Stir in
the artichokes, sun-dried tomatoes, parsley,
thyme, 1/4 tsp. salt, and 1/4 tsp. pepper.
Remove from the heat.
Lightly flour a work surface. Roll the puff
pastry on a sheet of lightly floured parchment
and cut into a 12-inch square. Slide the
parchment onto a large rimmed baking sheet.
Cut the cheese crosswise into thin slices.
Leaving a 1/2-inch border, scatter three-
fourths of the cheese over the pastry. Spoon
the leek mixture on top of the cheese. Brush
the pastry edges lightly with water and fold
the edges over and onto the filling, pressing
down lightly to seal.
Bake until golden brown, about 30 minutes.
Break the remaining cheese into small pieces
and dot the top of the galette with the cheese.
Let stand until cheese melts, about 10 minutes.
Slice and serve.
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