Ham and cheese galette
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 34 G., saturated fats 13 G., proteins 17 G., carbohydrates 35 G., fiber 5 G., cholesterol 57 mg, sodium 919 mg, sugar 2 G.
Calories 500, total fat 34 G., saturated fats 13 G., proteins 17 G., carbohydrates 35 G., fiber 5 G., cholesterol 57 mg, sodium 919 mg, sugar 2 G.
This savory French galette is similar to pizza, but without the yeast dough. The recipe uses shortcrust pastry (paja). Simply layer the filling—grated Gruyère, sautéed artichokes with ham, leeks, and broccoli—in the center of the crust, fold the edges of the dough in to catch the juices, and pop it in the oven. The finished galette has a rustic, simple look but is packed with flavor. Serve it with a light salad of greens and radishes in a vinaigrette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp extra-virgin olive oil + extra for greasing
- 1 package (250 g) frozen artichoke hearts
- 1 small leek (white and light green parts only), thinly sliced
- 1 piece (110 g) Black Forest ham, cut into pieces
- 1.5 cups chopped broccoli florets
- 1 sheet chilled pie dough (half a 400g package)
- 1 tbsp Dijon mustard
- 1 cup grated Gruyere
- 6 radishes
- 5 cups of mixed small salad greens (about 100 g)
- 1 tbsp. white wine vinegar
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Recipes with similar ingredients: Artichokes, leeks, ham, broccoli cabbage, shortcrust pastry, chopped dough, Dijon mustard, Gruyere cheese, radish, salad mix, wine vinegar
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the artichoke hearts, spreading them in a single layer, and cook, turning, until golden brown, 2 to 3 minutes. Top with the leeks, ham, and broccoli and cook, stirring, until the vegetables are tender, 2 to 3 minutes; season with salt and pepper to taste.
- Line a baking sheet with foil. Place the pie crust on the prepared baking sheet and gently press all the folded edges into place. Spread mustard on the crust, leaving a 1-inch border. Sprinkle half the Gruyere on top, then top with the vegetable mixture and the remaining cheese. Fold the edges of the crust under, pleating as needed. Lightly brush the crust with olive oil and sprinkle with black pepper. Bake until the crust is golden brown and the cheese is melted, 20-25 minutes.
- Meanwhile, thinly slice the radishes and toss in a large bowl with the salad greens, vinegar, and the remaining 1 tablespoon of olive oil. Season with salt and pepper and toss. Serve the galette with a salad.
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