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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- 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
Ingredients
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- 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.
- 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.
- 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.
- 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.