Mediterranean Vegetable Galette with Artichokes and Three Cheeses

Name: Mediterranean Vegetable Galette with Artichokes and Three Cheeses
Total time: 45 min
Ingredients: 1 refrigerated pie crust or homemade galette dough, about 9 inches, thawed if frozen; 1 tablespoon olive oil, divided; 1/2 cup (120 g) whole-milk ricotta cheese; 2 oz (55 g) soft goat cheese; 1/3 cup (45 g) crumbled feta cheese, divided; 1 small garlic clove, finely grated; 1 tablespoon chopped fresh dill; 1 teaspoon lemon zest; 1/4 teaspoon black pepper; Pinch of kosher salt; 1 cup (170 g) marinated artichoke hearts, drained and patted dry; 3/4 cup (110 g) cherry or grape tomatoes, halved; 1/3 cup (45 g) pitted Kalamata olives, halved; 1 packed cup (30 g) baby spinach; 1 teaspoon lemon juice

myhomemaderecipe.com

Make a rustic Mediterranean Vegetable Galette with Artichokes and Three Cheeses using flaky pastry, ricotta, goat cheese, feta, tomatoes, olives, and…

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Cooking tools:

Rolling pin
Pastry brush
Fine-mesh sieve
Baking sheet
Parchment paper
Oven
Mixing bowl
Spoon
Chef's knife
Cutting board
Kitchen towel
Airtight container
Refrigerator

Ingredients

1 refrigerated pie crust or homemade galette dough, about 9 inches, thawed if frozen
1 tablespoon olive oil, divided
1/2 cup (120 g) whole-milk ricotta cheese
2 oz (55 g) soft goat cheese
1/3 cup (45 g) crumbled feta cheese, divided
1 small garlic clove, finely grated
1 tablespoon chopped fresh dill
1 teaspoon lemon zest
1/4 teaspoon black pepper
Pinch of kosher salt
1 cup (170 g) marinated artichoke hearts, drained and patted dry
3/4 cup (110 g) cherry or grape tomatoes, halved
1/3 cup (45 g) pitted Kalamata olives, halved
1 packed cup (30 g) baby spinach
1 teaspoon lemon juice