Artichoke and Parmesan galette from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 97) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shoffmann on December 27, 2018

    Made this along with a spinach salad for a lighter dinner over the holidays. The galette definitely looked like a sad soggy mess at the end of the cook time (even though the filling was set). However, I running it under the broiler for a few minutes as the recipe suggests crisped the top up nicely. Bottom crust was a bit soggy but we all still enjoyed. I would make this again.

  • Rutabaga on November 15, 2018

    My husband and I both enjoyed this, but it was too much artichoke for the kids. It's definitely a dish for the artichoke lover, and the vinegary flavor of the brine really came through even though my chokes were well drained. I also dredged them in a little flour before putting them in the tart shell, and the crust wasn't soggy at all. The crust itself it quite tasty and tender, and the filling set very nicely.

  • hirsheys on May 20, 2018

    I only made the filling, because I had a leftover all-butter crust from a pie in my fridge. I really enjoyed this and didn't find it terribly soggy. I baked it in a thin cake pan. The filling tastes like artichoke filling but a little brighter from the lemon zest.

  • ksg518 on April 09, 2018

    Not sure what to say about this. It sounded like a good concept - essentially artichoke dip as a galette filling. To avoid leakage, Perelman has you place the dough in a tart pan but she notes that even then the bottom will be soggy. She's right but I'm not sure why you wouldn't just turn it into a quiche at that point and par-bake the crust. In addition, we all agreed that this was too much artichoke - I would cut it by a third if I make it again. However, the dough is very good and very easy to work with.

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