Artichoke Pesto Galette | Recipes | Roland Foods

Ingredients

• 2 tablespoons olive oil, plus more for garnish
• 1 garlic clove, minced
• 1 small yellow onion, finely diced
• 1 (14 ounce) can Roland® Quartered Artichoke Hearts , drained
• ½ teaspoon salt
• 1 (8x10) sheet frozen puff pastry, thawed
• 1 egg, beaten
• ½ cup Roland® Basil Pesto , divided
• ⅓ cup ricotta
• Parmesan cheese, for garnish
• Fresh basil, for garnish
• Honey, for garnish
• Red pepper flakes, for garnish
• Flaky salt, for garnish
• Preheat the oven to 400 degrees F. Line a half sheet tray with parchment and set it aside
• In a large sauté pan over medium heat, add 2 tablespoons of olive oil. To the pan add the onion and garlic. Sauté until translucent about 3 minutes
• Add in drained artichokes and ½ tsp salt, mix to combine, and set aside to cool
• Unroll 1 sheet of thawed puff pastry onto the parchment-lined sheet tray
• Beat one egg and brush the whole puff pastry sheet
• Take a fork and create a ½-inch border docking the center as well
• Take ¼ cup of the pesto and spread it evenly within the center of the puff pastry, leaving the border plain only brushed with the egg
• Arrange the cooled artichoke mixture over the pesto and dollop the ricotta on top
• Bake until golden brown, about 18-20 minutes
• Garnish with parmesan, fresh basil, honey, red pepper flakes and flaky salt. Drizzle with remaining pesto and olive oil