I love to read cookbooks. When I receive a new cookbook, I read it cover to cover. I have accumulated quite the library through the years (and I mean it is a library). I love to see all the beautiful photography and admire the creativity of both the chefs and food photographers. I mark the recipes I would like to make (there must be hundreds by now!) and star the more important ones.
In addition to all the books I read, I also have subscriptions to the more popular food magazines. Most of my summer reading is getting through all those magazines. I tear out the recipes I want to make and keep those in a basket in my library so I can easily find my favorites.
Though I have my favorite magazines and books, I am not a recipe snob. As any home cook does, I have my favorite chefs but I will try any recipe no matter its origin. As you all know, some of the best recipes have come from the back of a cereal box or from a box of pasta–the original Tollhouse cookie recipe is a true classic.
But those are also not the only way I find recipes. Sometimes even Real Simple or Better Homes and Gardens has a gem in there somewhere. Some of those recipes are sent in by their readers and who knows, maybe they just have the best omelets around. If a recipe looks good on paper, you can be sure I’ll give it a go. If I test it out and it is good, you can be sure that I will pass it on to you.
Although this galette does not come from such humble origins, it is definitely blog-worthy. I absolutely love artichokes, so I knew I had to try it. This side dish is packed with flavor. The artichokes, sun-dried tomatoes and cheese combine beautifully into this galette. The brie is the perfect pairing for the veggies, adding creamy gooeyness and savory depth. The bed of puff pastry is light, making each bite a little bit of heaven. Put this on your “must try this summer” list, it is that good.
This recipe is courtesy of Fine Cooking and will serve 4 people who will be happy for your discerning palette.
Ingredients for Herbed Artichoke Galette:
1 Tbs. olive oil
2 large leeks, trimmed and thinly sliced (about 2 cups)
3 large cloves garlic, very thinly sliced
1 14-oz. can quartered artichoke hearts, rinsed and well drained on paper towels
6 large sun-dried tomatoes, cut into thin strips
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. fresh thyme leaves
Kosher salt and freshly ground black pepper
All-purpose flour
1 sheet frozen puff pastry, preferably Dufour, thawed according to package directions
8 oz. Brie, rind removed
Position a rack in the center of the oven, and heat the oven to 400°f.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the leeks and cook, stirring occasionally, until soft and lightly browned, about 5 minutes.
Add the garlic and cook until aromatic, about 1 minute.
Stir in the artichokes, sun-dried tomatoes, parsley, thyme, 1/4 tsp. salt, and 1/4 tsp. pepper.
Remove from the heat.
Lightly flour a work surface.
Roll the puff pastry on a sheet of lightly floured parchment and cut into a 12-inch square.
Slide the parchment onto a large rimmed baking sheet.
Cut the cheese crosswise into thin slices.
Leaving a 1/2-inch border, scatter three-fourths of the cheese over the pastry.
Spoon the leek mixture on top of the cheese.
Brush the pastry edges lightly with water and fold the edges over and onto the filling, pressing down lightly to seal.
Bake until golden brown, about 30 minutes.
Break the remaining cheese into small pieces and dot the top of the galette with the cheese.
Let stand until cheese melts, about 10 minutes.
Slice and serve.
It’s that simple!
