Asparagus and Marinated Artichoke Galette

Place a rack in middle of oven and preheat to 400°. If using a 17.3-oz. package frozen puff pastry, thawed, place 1 sheet on a piece of parchment paper; brush off excess flour. Lightly brush surface with water. Stack second sheet on top and roll out together into a 16x12" rectangle.

Step 2

If using a 14-oz. package frozen puff pastry, thawed, place sheet on a piece of parchment paper; brush off excess flour. Roll into a ⅛"-thick rectangle, smoothing any creases as needed.

Step 3

Using a paring knife, lightly score dough 1" in from edges to form a border. Prick pastry all over with a fork, staying inside border. Transfer on parchment to a baking sheet; chill.

Step 4

Combine 3 garlic cloves, finely grated, 8 oz. cream cheese, room temperature, 2 oz. Pecorino Romano or Parmesan, finely grated (about 1 cup), and ½ tsp. freshly ground pepper in a small bowl. Using a rubber spatula, smash and stir until smooth. Mix in 1 large egg, beaten to blend. Toss one 12–14-oz. jar oil-marinated quartered artichoke hearts, drained, and 8 oz. asparagus, ends trimmed, halved lengthwise if thick, cut into 2" pieces, in a medium bowl to coat asparagus in marinade.

Step 5

Spread cream cheese mixture over pastry, staying inside border. Arrange artichokes and asparagus over (some filling will be exposed). Brush some of remaining 1 large egg, beaten to blend, over exposed pastry, then fold edges at score marks up and over filling, pressing gently at corners to adhere. Brush exposed pastry with more beaten eggs (you may not use all of it) and bake galette until edges are puffed and deep golden brown, 40–45 minutes. Let cool 10 minutes.

Step 6

Toss 3 oz. baby arugula (about 3 cups), 2 Tbsp. extra-virgin olive oil, 2 Tbsp. red wine vinegar, and a pinch of flaky sea salt in a large bowl to coat; season salad with pepper. Mound salad on top of galette just before serving.

More Recipes You Might Like

Cinnamon Baked Doughnuts

By Ina Garten

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Mustard, Kale and Cheddar Pull-Apart Bread

By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

3 hr 5 min

Creamy Lemon Pasta

By Andrew Zimmern

This Creamy Lemon Pasta is an ode to the sweet, fragrant lemons that grow all along Italy’s Amalfi Coast. It’s a signature dish of L’Antica Trattoria in Sorrento. Get the recipe at Food and Wine.

20 min

Butternut Squash Polenta | Epicurious

By Anna Stockwell

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

Chili Crisp Fettuccine Alfredo

By Iram Mansoor

Creamy fettuccine Alfredo kicked up with smoky spices and chili oil, topped with pan-seared chicken. Rich, silky sauce with a hit of heat makes an indulgent weeknight dinner that comes together quickly.

1 hr

More from Weeknight Dinners

View All →

Spicy Chicken Curry

By Neelam Batra

This flavorful Indian chicken dish features bone-in drumsticks and thighs in a rich, spicy curry sauce made with chiles, garlic, ginger, and more.

1 hr 30 min

Garlic Butter Chicken Parm Sandwich

By Lalada.

Crispy breaded chicken cutlets layered with marinara and melted cheese, served on garlic-butter-toasted rolls. A comforting, easy sandwich with rich garlic butter, melty mozzarella (or provolone) and a sprinkle of Parmesan.

35 min

Cheesy Beef Pockets

By Iram Mansoor

Savory, melty beef and cheese folded into crispy baked tortilla pockets — great for a quick dinner or party snack. Spiced ground beef with bell pepper and optional Serrano gives these pockets a bold, comforting flavor.

50 min

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Chili Crisp Fettuccine Alfredo

By Iram Mansoor

Creamy fettuccine Alfredo kicked up with smoky spices and chili oil, topped with pan-seared chicken. Rich, silky sauce with a hit of heat makes an indulgent weeknight dinner that comes together quickly.

1 hr

Smoked Salmon Pasta

By Jesse Szewczyk

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.

Asparagus and Marinated Artichoke Galette

By

Rebecca Firkser

This simple galette calls for a store-bought puff pastry crust and jarred marinated artichokes, so you can focus on the tangy-creamy filling.

Yield

4

Rating

—

Ingredients

1 17.3-oz. or 14-oz. package frozen puff pastry, thawed

3 garlic cloves, finely grated

8 oz. cream cheese, room temperature

2 oz. Pecorino Romano or Parmesan, finely grated (about 1 cup)

½ tsp. freshly ground pepper, plus more

2 large eggs, beaten to blend

1 12–14-oz. jar oil-marinated quartered artichoke hearts, drained

8 oz. asparagus, ends trimmed, halved lengthwise if thick, cut into 2" pieces

3 oz. baby arugula (about 3 cups)

2 Tbsp. extra-virgin olive oil

2 Tbsp. red wine vinegar

Flaky sea salt

Instructions

Step 1

Place a rack in middle of oven and preheat to 400°. If using a 17.3-oz. package frozen puff pastry, thawed, place 1 sheet on a piece of parchment paper; brush off excess flour. Lightly brush surface with water. Stack second sheet on top and roll out together into a 16x12" rectangle.

Step 2

If using a 14-oz. package frozen puff pastry, thawed, place sheet on a piece of parchment paper; brush off excess flour. Roll into a ⅛"-thick rectangle, smoothing any creases as needed.

Step 3

Using a paring knife, lightly score dough 1" in from edges to form a border. Prick pastry all over with a fork, staying inside border. Transfer on parchment to a baking sheet; chill.

Step 4

Combine 3 garlic cloves, finely grated, 8 oz. cream cheese, room temperature, 2 oz. Pecorino Romano or Parmesan, finely grated (about 1 cup), and ½ tsp. freshly ground pepper in a small bowl. Using a rubber spatula, smash and stir until smooth. Mix in 1 large egg, beaten to blend. Toss one 12–14-oz. jar oil-marinated quartered artichoke hearts, drained, and 8 oz. asparagus, ends trimmed, halved lengthwise if thick, cut into 2" pieces, in a medium bowl to coat asparagus in marinade.

Step 5

Spread cream cheese mixture over pastry, staying inside border. Arrange artichokes and asparagus over (some filling will be exposed). Brush some of remaining 1 large egg, beaten to blend, over exposed pastry, then fold edges at score marks up and over filling, pressing gently at corners to adhere. Brush exposed pastry with more beaten eggs (you may not use all of it) and bake galette until edges are puffed and deep golden brown, 40–45 minutes. Let cool 10 minutes.

Step 6

Toss 3 oz. baby arugula (about 3 cups), 2 Tbsp. extra-virgin olive oil, 2 Tbsp. red wine vinegar, and a pinch of flaky sea salt in a large bowl to coat; season salad with pepper. Mound salad on top of galette just before serving.

More Recipes You Might Like

Cinnamon Baked Doughnuts

By Ina Garten

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Mustard, Kale and Cheddar Pull-Apart Bread

By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

3 hr 5 min

Creamy Lemon Pasta

By Andrew Zimmern

This Creamy Lemon Pasta is an ode to the sweet, fragrant lemons that grow all along Italy’s Amalfi Coast. It’s a signature dish of L’Antica Trattoria in Sorrento. Get the recipe at Food and Wine.

20 min

Butternut Squash Polenta | Epicurious

By Anna Stockwell

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

Chili Crisp Fettuccine Alfredo

By Iram Mansoor

Creamy fettuccine Alfredo kicked up with smoky spices and chili oil, topped with pan-seared chicken. Rich, silky sauce with a hit of heat makes an indulgent weeknight dinner that comes together quickly.

1 hr

More from Weeknight Dinners

View All →

Spicy Chicken Curry

By Neelam Batra

This flavorful Indian chicken dish features bone-in drumsticks and thighs in a rich, spicy curry sauce made with chiles, garlic, ginger, and more.

1 hr 30 min

Garlic Butter Chicken Parm Sandwich

By Lalada.

Crispy breaded chicken cutlets layered with marinara and melted cheese, served on garlic-butter-toasted rolls. A comforting, easy sandwich with rich garlic butter, melty mozzarella (or provolone) and a sprinkle of Parmesan.

35 min

Cheesy Beef Pockets

By Iram Mansoor

Savory, melty beef and cheese folded into crispy baked tortilla pockets — great for a quick dinner or party snack. Spiced ground beef with bell pepper and optional Serrano gives these pockets a bold, comforting flavor.

50 min

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Chili Crisp Fettuccine Alfredo

By Iram Mansoor

Creamy fettuccine Alfredo kicked up with smoky spices and chili oil, topped with pan-seared chicken. Rich, silky sauce with a hit of heat makes an indulgent weeknight dinner that comes together quickly.

1 hr

Smoked Salmon Pasta

By Jesse Szewczyk

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.