When you think of attending a catered event, one food item you probably think of are the hors d’eouvres served before the main meal. These tasty little two-bite sensations are savory, indulgent, and often creative in presentation. They offer unique flavors designed to keep guests from getting too ravenous before the main course arrives.

At Chef du Jour, hors d’eouvers are one of our specialties. While we offer a range of more than 30 hors d’eouvres options for your event, this delicious Artichoke and Gorgonzola Galette is a favorite. Traditionally, a galette is a flat, round cake. While it covers a range of baked goods, most often a galette refers to a pastry similar to a tart made of flaky pastry dough and has a roughly round, freeform shape. Rustic yet elegant, galettes can be either sweet or savory.

This particular version of an Artichoke and Gorgonzola Galette is deceptively simple and sure to impress!

frerange/merelize

frerange/merelize

Artichoke and Gorgonzola Galette

Serves 6 as a side dish

Ingredients: 

For the Crust:

  • ¾ cup all-purpose flour
  • ½ cup oatmeal
  • ¼ cup whole wheat flour
  • ½ teaspoon salt
  • 10 tablespoons cold unsalted butter, cut into ½ inch cubes
  • 1 egg yolk
  • Ice water
  • 1 beaten egg 

For the Filling:

  • ¼ cup olive oil
  • 3 large garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 2 cups (2 7-ounce jars) marinated artichoke hearts, drained
  • 1 teaspoon dried basil
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 4 ounces (about 1 cup) fresh mozerella, sliced thin or grated
  • 4 ounces gorgonzola, broken into chunks
  • 2 tablespoons pine nuts
  • 1 egg, beaten,
  • 2 tablespoons fresh basil (for garnish)

Directions:

For the Crust:

  1. In a food processor, pulse flour, cornmeal, whole wheat flour, and salt to combine.
  2. Add diced butter and pulse until dough has consistency of rice.
  3. In a small bowl, whisk the egg yolk with 3 tablespoons of ice water.
  4. Add egg mixture to the food processor and pulse until dough comes together. Add 1-2 tablespoons of additional ice water if needed.
  5. Turn dough onto a floured surface and gently knead, shaping into a flat disk.
  6. Wrap with plastic wrap and refrigerate at least 30 minutes.

For the Filling:

  1. Heat a large skillet over medium heat and add the olive oil and garlic. Cook for 1-2 minutes or until garlic is fragrant (be careful not to burn!)
  2. Remove from heat and stir in artichoke hearts, dried basil, lemon juice, pepper, and salt. Set aside.
  3. Remove dough from fridge and roll to 1/8-inch thick. Transfer to a baking sheet lined with parchment paper.
  4. Leaving a 3-inch border around the edges, top the dough with mozzarella cheese.
  5. Layer artichokes on top of the mozzarella.
  6. Scatter blue cheese on top of artichoke mixture and top with pine nuts.
  7. Fold edge of the dough over the filling and brush with the beaten egg.
  8. Place galette in fridge for at least 15 minutes or until ready to bake.
  9. Preheat oven to 375ºf.
  10. Bake the galette for 45-55 minutes or until the crust is golden.
  11. Remove from oven and allow to cool for 5 minutes.
  12. Top with fresh basil and serve immediately.

Adapted from: Half-Baked Harvest

Are you planning a wedding or other special occasion in the Portland-Metro area? We would love to help you with your catering needs. Please give us a call at 503-222-4553 or contact us online any time!