Mediterranean Vegetable Galette with Artichokes and Three Cheeses (Print version)

A flaky Mediterranean vegetable galette layered with artichokes, tomatoes, olives, ricotta, goat cheese, and feta.

# Ingredients:

For the crust

01 - 1 refrigerated pie crust or homemade galette dough, about 9 inches, thawed if frozen
02 - 1 tablespoon olive oil, divided

For the cheese filling

03 - 1/2 cup (120 g) whole-milk ricotta cheese
04 - 2 oz (55 g) soft goat cheese
05 - 1/3 cup (45 g) crumbled feta cheese, divided
06 - 1 small garlic clove, finely grated
07 - 1 tablespoon chopped fresh dill
08 - 1 teaspoon lemon zest
09 - 1/4 teaspoon black pepper
10 - Pinch of kosher salt

For the vegetables

11 - 1 cup (170 g) marinated artichoke hearts, drained and patted dry
12 - 3/4 cup (110 g) cherry or grape tomatoes, halved
13 - 1/3 cup (45 g) pitted Kalamata olives, halved
14 - 1 packed cup (30 g) baby spinach
15 - 1 teaspoon lemon juice

# Instructions:

01 - Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper. For a crisper bottom, place the empty sheet pan in the oven while it heats.
02 - In a bowl, stir together ricotta, goat cheese, half the feta, garlic, dill, lemon zest, pepper, and a small pinch of salt until smooth and spreadable.
03 - Place the pie crust on a piece of parchment and roll it into a rough 12-inch circle. Keep the dough cold and patch any cracks with your fingers.
04 - Spread the cheese mixture in the center of the dough, leaving a 2-inch border. Arrange the artichokes and tomatoes over the cheese, then scatter half the olives on top.
05 - Fold the dough border up and over the filling, pleating as you go. Brush the exposed crust with 2 teaspoons of olive oil.
06 - Transfer the galette to the hot sheet pan and bake for 22-25 minutes, until the crust is deep golden and the tomatoes have softened.
07 - Toss the spinach with lemon juice and the remaining 1 teaspoon olive oil. Scatter it over the hot galette with the remaining feta and olives. Rest for 8-10 minutes before slicing.

# Good to know:

01 - Serve warm or at room temperature.
02 - Drain artichokes very well to protect the bottom crust.
03 - The galette can be cut into 4 main-dish servings or 8 appetizer wedges.

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