Savory Artichoke, Chicken & Mushroom Galette

Over the last few years, marinated artichokes have become one of the ‘go-to’ ingredients on my pantry shelf. Jarred marinated artichoke hearts add an instant burst of flavor and unlike fresh artichokes, they are available all year around. Might I add, they require zero preparation! Keep in mind, these are the ones in glass jars, not the canned ones that can be flavorless and soggy.

Some of the ways I have made use of them were: as a pizza topping, veggie dip, on crostini, with roasted potatoes, omelettes or in au gratin dishes.

As you have probably noticed if you follow my blog, I love savory pastries all year long. Spring through winter they showcase their ingredients so beautifully. If you’re someone who feels intimidated by pastry, galettes give you opportunity to make a free-form masterpiece. This recipe simplifies it even more by using frozen puff pastry. Yet another reason to keep a package on hand in your freezer.

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Savory Artichoke, Chicken & Mushroom Galette

Votes: 2
Rating: 5
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Course

Brunch, Lunch, Main Dish

Cuisine

American, European, French, German

Servings

MetricUS Imperial

Ingredients

• 1 sheet frozen puff pastry
• 200 grams boneless/skinless chicken breast, sliced
• 170 ml marinated articoke hearts
• 3 slices bacon, chopped
• 2 Tbsp red onion, minced
• 1 clove garlic, minced
• 100 grams wild mushroom blend, sliced
• 100 grams light cream cheese
• 1/4 cup milk
• 1 egg, beaten
• 10 grams (2 Tbsp) Parmesan cheese, grated
• 40 grams mozzarella cheese, grated
• 1 egg plus 1 Tbsp water, beaten for egg wash

Course Brunch, Lunch, Main Dish Cuisine American, European, French, German Servings MetricUS Imperial Ingredients 1 sheet frozen puff pastry 200 grams boneless/skinless chicken breast, sliced 170 ml marinated articoke hearts 3 slices bacon, chopped 2 Tbsp red onion, minced 1 clove garlic, minced 100 grams wild mushroom blend, sliced 100 grams light cream cheese 1/4 cup milk 1 egg, beaten 10 grams (2 Tbsp) Parmesan cheese, grated 40 grams mozzarella cheese, grated 1 egg plus 1 Tbsp water, beaten for egg wash

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

Filling

1. Slice breast & marinate in artichoke MARINADE (liquid only) for about 30 minutes. In a skillet, cook chopped bacon, onion, garlic & chopped mushrooms over medium heat until bacon is cooked & the mushrooms have released most of their liquids.
2. Add the chicken & marinade & continue to cook until the liquid is evaporated. Remove from heat. In a bowl, beat together cream cheese, milk, egg & grated Parmesan cheese & fold into chicken mixture as well as the reserved artichoke pieces.

Pastry

1. Preheat oven to 425 F. On a large piece of parchment paper, roll out thawed, puff pastry 'SHEET' into a rough 12-inch 'CIRCLE'. Sprinkle half of the mozzarella cheese over pastry, leaving a 1 1/2-inch border. Spoon cooked mixture over cheese then fold edges of pastry in about an inch, 'pleating' to keep filling in. Sprinkle remaining mozzarella cheese on top of filling.
2. Brush pastry edge with egg wash & bake for 25 minutes or until puff pastry is golden & filling is slightly browning. Remove from oven; slice & serve.