This is a super simple open-faced galette that is so versatile and delicious! # What brings this recipe to life is the Cara Mia Marinated Artichoke Hearts. They add the flavor without the hassle of prepping a fresh artichoke, making it so simple to enjoy seasonal vegetables all year round. I love using Cara Mia Marinated Artichoke Hearts on pizzas, sandwiches, pasta, or as a snack. They’re a high-quality ingredient that I often reach for when I’m recipe planning or creating a new appetizer. It’s a staple in our pantry and an ingredient I stock up on!
GRILLED EGGPLANT AND GRILLED ARTICHOKE GALETTE
For dough
- 3 cups (375g) all-purpose flour
- 1 1/2 tsp salt
- 4 oz. lard or shortening cut into 1/2-inch pieces and frozen
- 1 cup unsalted butter cut into 1/2-inch pieces and refrigerated
- 1/2 cup ice water
- 1 tsp apple cider vinegar
Toppings
- Cara Mia® Marinated Artichoke Hearts
- Cara Mia® sun-dried tomatoes
- Cara Mia® Grilled Artichoke Hearts
- Grilled eggplant
- Parmesan cheese shavings
- Cooked spinach
- Fresh oregano
- Fresh thyme
- Honey for drizzling on top
- Olive oil for drizzling on top
Instructions
- Combine the flour, salt, and sugar in a food processor. Add the butter and lard.
- Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces.
- Whisk the water and apple cider vinegar together and add it to the flour/butter mixture a few tablespoons at a time. It will start to look shaggy, but not dry. It should hold together when you squeeze it in your hand.
- Gently press the dough into a ball using a pastry scraper or your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
- Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into a 1/8-inch-thick circle. Dust off any extra flour and lay on the prepared pan. Repeat for the second crust.
- Preheat the oven to 425°F and set the rack in the middle of the oven.
- Just before baking, beat the egg and water together and brush the edges with egg wash. Mound with the toppings listed and bake for 30 minutes.
- Then turn the oven down to 350°F and bake for an additional 30 minutes. Serve warm or at room temperature and top with honey and a drizzle of olive oil.
