Artichoke and Parma ham galette
A great breakfast or snack idea! You can add and combine any flavors over the cheese- asparagus, tomatoes, squash, eggplant, salmon, sun dried tomatoes, olives, etc. My favorite combos are with artichoke (as in the top picture) and asparagus in the spring. What will be your favorite combination?
400 g puff pastry, if using frozen type- remove from freezer 20-30 min before baking to let defrost in room temp
200 g Cheddar cheese, grated
A few tbsp extra virgin olive oil
Oregano
100-150 g canned artichokes in oil
1 small tomatoe, sliced
5-6 slices Parma ham
Basil, torn in pieces
Salt to taste
For serving
Arugula, soft boiled eggs, olive oil
1. Preheat the oven to 190 degrees (celsius).
2. Create a 20x40 cm base either rolling out the pastry or sticking the defrosted squares together. Place on a baking sheet.
3. Use a brush to evenly distribute olive oil all over the pastry.
4. Sprinkle the torn basil and other spices- oregano, salt and cheese.
5. Drain the canned artichokes and cut the biggest ones in half. Slice the tomato.
6. Place the artichokes and tomato slices evenly all over the galette.
7. Roll up the Parma ham in “roses” and place on top of the galette.
8. On a baking pan, place in center of oven to bake for 25-30 min until top and bottom of pastry is nicely browned.
9. If desired, sprinkle the arugula and olive oil over the baked galette. If served for breakfast- then cover with the soft boiled eggs, cut in 4 pieces.
Recipe: Ārija Avota
Photo: Ārija Avota
Variation for spring, when it is asparagus season:
5. Wash and pat dry the asparagus, if not using baby asparagus, then cut off 2 cm from the ends.
6. Toss the asparagus with olive oil in a bowl and place on top of the cheese on the galette.
