I cannot resist buying baby artichokes when they are available. Even when my refrigerator is already filled with more vegetables than I can possible prep and eat before they start turning, I cannot walk past baby artichokes without buying them. These babies are not exactly easy either- they are time consuming and need to be cooked as soon as they are processed. But, they are worth it and I love them. This baby artichoke and mushroom galette is so rich and buttery and celebrates the artichoke completely.
The first step is to clean and trim the artichokes, getting to the heart. Slice the top 1/2 inch or so off of the artichoke, peel away the outer leaves and slice in half, vertically. You will need to put these pieces in a bowl of lemon water to keep them from browning too much.
The outer leaves can be used to make vegetable broth or composted, but cannot be eaten.
Artichoke & Mushroom Galette
Makes 1- 13″ Galette (8 servings)
1 refrigerated pie crust ( I like Immaculate Baking Co.), set out for 10-20 minutes before unrolling
3 Tbsp butter, divided
1 shallot, sliced
1 lb. baby artichokes, cleaned, trimmed, halved and holding in acidulated water
8 oz. white button or cremini mushrooms, sliced
2 Tbsp tarragon, chopped
1 cup Gruyere cheese shredded
Salt & Pepper to taste
1 egg, lightly beaten
Set oven racks to lower and middle position and preheat oven to 375° F.
Melt 1 Tbsp butter in a medium sauté pan and add shallot. Sauté the shallot until it is soft and lightly browned on the edges, remove from pan and set aside. Add 2 Tbsp butter into the same sauce pan and add the mushrooms. Let the mushrooms brown a bit before stirring, about 3 minutes. Add the artichokes, making sure to drain them well. Sauté the vegetables for another 10-15 minutes until they are softened and lightly browned. Add the tarragon and salt & pepper after about 8 minutes. Remove from the heat and set aside to cool slightly.
Unroll the dough onto a piece of parchment paper and using a rolling pin, stretch the dough into a 13″ circle. Transfer dough on parchment paper onto a sheet pan.
Sprinkle the shallot pieces evenly over the dough, leaving a 2″ border. Follow with 3/4 cup of the cheese and then the vegetables and then the remaining cheese. Fold the edges of the dough over the vegetables and brush the pastry with egg wash.
Bake on the bottom rack for about 20 minutes. Check the color after 20 minutes and then turn the pan and continue cooking for another 10-15 minutes on the middle rack.
Transfer galette onto a rack and cool for 5-10 minutes before slicing. This makes a great lunch or brunch with a salad dressed with lemon.