It’s that time of year again. The sun is shining, and everything is green again. I’m ready to be outside on my patio, out at one of our beautiful parks, or hiking trails here in colorful Colorado. That also means I’m looking for easy recipes. This next recipe is just perfect for a sunny Sunday afternoon. Sitting on my front patio, a cool drink in hand, and this beautiful galette. This recipe couldn’t be any easier. I think it’s my new favorite thing to make. I bought a few items at our Sprouts Farmers Market, and put this gorgeous galette together in no time. I love the fact that you can buy so many items in bulk, by weight. Not only is it less expensive, but also less wasteful.
I also bought the Pillsbury pie crust, and I must say, I am impressed. It is so versatile, I absolutely love it. You can use it for sweet, or savory recipes and it turns out perfect every time. It’s also a time saver–that’s what I’m talking about! America’s #1 pie crust indeed.
Making simple foods, using fresh ingredients, equals less time in the kitchen and more time to enjoy life. Now, I love to cook and bake from scratch, but in this case using a pre made pie crust is also great. Finding quality products can be a blessing. I mean, some of us don’t have too much time to bake from scratch, but that doesn’t mean you can’t have something just as delicious. Unroll, fill and bake–Uhm yeah! Let’s eat.
Here is the recipe:
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- Pillsbury pie crust, refrigerated
- Herbed goat cheese, about 4 oz.
- Mascarpone cheese, about 2 oz.
- 3 oz. of sun dried tomatoes, julienne-cut
- A handful of Mediterranean olives
- 6 marinated artichoke hearts, pat dry, halved
- 6-8 slices of Prosciutto ham
- Salt, to taste
- Black ground pepper, to taste
- A drizzle of olive oil
- 1 tsp of dried parsley
- 1 tsp of dried oregano
- 3-4 Roma tomatoes, deseeded and chopped
- 1 egg, for egg wash
- A bunch of baby arugula
Directions:
- Preheat the oven to 425° F.
- Roll out the pie dough onto a baking sheet lined with parchment paper.
- First, add the Roma tomatoes, salt, black ground pepper, dried oregano, and parsley. Leave about 2 inches of pie crust for folding in the edges.
- Then, layer the sun dried tomatoes over the Roma tomatoes.
- Now place the artichokes, and prosciutto ham.
- Mix the goat cheese and mascarpone cheese together. I used a food processor for easy mixing. Dollop spoonfuls of the cheese over the other ingredients.
- Now grab the dough border and fold it over towards the center. I overlapped the dough as I went around the circumference of the galette. Lightly brush the egg wash around the border.
- Bake for 20 minutes.
- Take the baking sheet out of the oven, and let it cool for 5 minutes before removing the galette.
- Arrange the baby arugula around the galette and add the olives.
- Drizzle with the olive oil. Add salt, black ground pepper to taste, and serve.
Meem's Kitchen 
I don’t cook from my office. I cook at home. Not being able to print out the recipe makes it useless to me.
LikeLike
Sorry for the inconvenience. We are working on upgrading some features to the website. Thank you.
LikeLike
I was able to highlight the recipe and right click for choice of print. It worked!
LikeLike
That’s great news! I’m hope you enjoy the recipe and thank you so much for your comment, and stopping by my site!
LikeLike
You could copy and paste to a Word document and print it.
LikeLike
Hi,
I highlighted the entire page and copy & pasted it into a word document. Perfect!
LikeLike
Thank you so much for trying the recipe!
LikeLike
There are not print options
LikeLike
Sorry for the inconvenience. We are working on upgrading some features to the website. Thank you.
LikeLike
Do you serve this as a dip with crostini?
LikeLike
No, this has a crust like a pie or a pizza. You slice it. Hope you enjoy the recipe!
LikeLike
I am excited to make this and take to our next wine group!
LikeLike
Fantastic! I hope you and the group enjoy it. Let me know…Cheers!
LikeLike
Sounds divine, i can’t wait to try this recipe!
LikeLike
Yaaay! I hope you enjoy it and thank you very much!!
LikeLike
Where did you drizzle the olive oil? Greens only? or over the entire thing?
LikeLike
Either way would work…I love a good olive oil so I don’t mind it over the entire galette, but you can dress just the greens. A light drizzle of a good olive oil goes a long way. Thank you!
LikeLike
Can’t wait to make this for a party with friends. Thanks for your ideas.
LikeLike
I hope it’s a hit! Let me know what you think. Thank you for trying my recipe. Have a great party!
LikeLike
This looks wonderful, and I can’t wait to try it. I also admire your ability to absorb and deflect that 31 AUG sharp comment — there are plenty of ways to print something that dosen’t offer a print option. We as women should remember to support one another. Keep those recipes coming!
LikeLike
Thank you so much for your wonderful comment. I appreciate it and I totally agree with you on supporting one another. I’m just getting started and have a lot to learn. I’m trying to make my recipes and site as easy as possible. I’m hoping to upgrade soon to make it all easily accessible but it takes some time. I needed your positive feedback. Thank you so much!
LikeLike
Looks amazing.! And, I agree regarding the comment. I actually do print recipes to save trees. I use my phone or my IPad.
LikeLike
😀 Thank you so much!!!
LikeLike
The recipe looks delicious. I haven’t made it…and don’t usually comment but really wanted to say.. I love your comment Collette. We just need to be nice to each other.
Good luck with your site Jessy!
LikeLike
Thank you so much for your comment! I appreciate it very much.
LikeLike
Jessy,
I get so tired of looking at the same recipes with little tweaks. This galette is so beautiful and so unique I can’t wait to try it! You may have just found a fan for life. Thank you for sharing yourself with us.
LikeLike
Omg so nice of you to say. I’m flattered, thank you so much Emily. I hope you enjoy it!
LikeLike
I am not a fan of goat cheese, what can I substitute? I love Mediterranean recipes. Hope to try other recipes soon!
LikeLike
Mascarpone, Feta, Brie, cream cheese, or even yogurt. Honestly, any cheese you like! It’s all about being creative and enjoying what you eat. Hope you enjoy.
LikeLike
I didn’t have tomatoes, but I had a container of sliced mushrooms which I sautéed in butter and added instead. Everyone loved it. I will try this again with whatever ingredients I have on hand.
LikeLike
Fantastic! I think I’ll try that myself…sounds delicious. I’m so glad you enjoyed it. Thank you for trying my recipe!
LikeLike
Amazing!!!!
LikeLike
Thank you so much!!!
LikeLike
This looks amazing. I had a party and leftover charcuterie items that I can’t wait to use in this! I’m making this today!
LikeLike
That sounds fantastic!!! Let me know how you like it. Enjoy, and thank you for stopping by my site.
LikeLike
Okay. So, I just made this. It seems a bit salty but I used the cheeses I had left over and I’m sure a milder cheese would have been better. I used bleu, some feta and some smoked cheddar. I would not salt it at all because everything else is so briney. But over all, I’m please. I also didn’t buy arugula so that may have balanced it more. I think toasted pine nuts in this would be a wonderful add! I tried to post a picture of it but it won’t let me paste it!
LikeLike
Sounds like you used some good strong cheeses… I love the pine nuts idea. Glad you thought it was good overall. Thanks for your comments!!
LikeLike
Turned out great! Also, I try to save resources and use the recipe on my phone, no need to print! Win, win!!
LikeLike
I’m so glad you liked it! Thank you so much for trying it and commenting. Thanks for stopping by too 🙏
LikeLike
This looks delicious! I would like to make this for a luncheon. Can you make a suggestion what I can serve as a side with this recipe?
LikeLike
Hi Gloria!
You know, I’d stick to the Mediterranean theme and create a charcuterie board around the galette. Add figs and other fruit, nuts and a variety of veggies, jams, cheese etc. How stunning would that look?! I hope you enjoy the recipe! Happy lunchin ‘😉
LikeLike
I made this last night for a wine dinner, it turned out fantastic! I’ll definitely be making this again, thanks for the great recipe!
LikeLike
Wonderful!! I’m so happy that you loved this recipe!! Thank you so much for your kind comment.
LikeLike
This was amazing! I didn’t use all the cheese mixture because it seemed like too much – next time I’ll use more. It was wonderful as a meal, but would also recommend microwaving leftovers just enough to take the chill off and slicing small for hors d’oeuvres. I had it for lunch and was missing the wine!!
LikeLike
That sounds phenomenal! Good idea on the hors d’oeuvres… I’m so glad you enjoyed it! Thank you so much for sharing your thoughts, Cheers 🍷👌🙏
LikeLike
This recipe was so easy and delicious. The filling was almost too much to pull the sides of pie shell around but I managed. I’m wondering can this be reheated? I’m only one person and don’t know what to do with the leftovers.
Thanks for the recipe!
LikeLike
Hi Ellice, I have reheated it before on lo broil, not the microwave, but maybe you can make a smaller version. Perhaps cut the dough in two and make little ones?! Let me know if you do. Thanks for trying my recipe and stopping by!
LikeLike
I’ll try the reheat on low broil or my air fryer reheat function may work. Brilliant suggestion to make smaller ones! I’ll try that next time.
LikeLike
Fantastic! Let me know when you do. Again, Thank you so much for trying & sharing my recipe.
LikeLike
Can this be made ahead of time and reheated, or assembled early in the day and baked right before serving? I worry that the pie crust might get soggy. Wondering what your advice would be if I want to serve it for a dinner party but don’t have to assemble right before serving and baking.
LikeLike
Hi Carolyn, I wouldn’t recommend assembly ahead of time. It will probably get soggy. You could however have all the ingredients prepared a day ahead. If you try it either way let me know how you like it. Thanks! 🙏
LikeLike
great recipe but you must make it printable!
LikeLike
How many calories per serving?
LikeLike
Fantastic dish. My wife and I have a date night twice a week and I made this for us last week. We loved it.
I am making it again but instead of putting olive oil on top I will put Balsamic vinegar and fig glaze. Should be even better.
Thank you for sharing.
Merci beaucoup.
LikeLike
This is a must try! I’m very technically challenged so will see if my husband will figure out how to print it for me. Having the option to print is awesome. Thanks for sharing this recipe!
LikeLike