Serve this warm, decadent dish alongside a simple salad of mixed greens and a pitcher of lemon balm tea for a brunch that transports you to the Greek Isles
Serves 6
Ingredients
• 2 tablespoons olive oil
• 4 cloves garlic, crushed and chopped
• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 1 (13.75-ounce) can artichoke hearts, drained and quartered
• 1 sheet puff pastry, thawed
• 1⁄2 cup chopped Niçoise olives
• 3 tablespoons capers
• 4 ounces goat cheese, cut into cubes
1. Preheat the oven to 375° F.
2. Heat the oil in a large skillet over medium heat and sauté the garlic and the onion for about 3 minutes. Add the pepper and artichoke hearts and continue cooking until the onion begins to brown. Set aside.
3. Lightly flour a work surface and roll out the dough until it is about 10 inches long. Fit it into a 3-quart baking dish with the dough going up the sides. Spoon the onion mixture into the crust, sprinkle the filling with the olives and capers, and put the cubes of cheese on the top. Fold the pointed ends in toward the center, partially enclosing the filling.
4. Bake the tart for about 40 minutes or until the crust becomes puffy and golden. Serve hot.
What Is a Galette?
In France, the word galette can mean a flat bread or, as in this case, an open-faced and free-form tart. Fillings may be either sweet or savory.
