Artichoke Pesto Galette

Difficulty: Easy | Makes: 4-6 Servings

This easy galette recipe combines hearty ingredients like artichokes, pesto, and Italian cheeses to create an impressive appetizer to serve at any gathering.



  • 2 tablespoons olive oil, plus more for garnish
  • 1 garlic clove, minced
  • 1 small yellow onion, finely diced
  • 1 (14 ounce) can Roland® Quartered Artichoke Hearts, drained
  • ½ teaspoon salt
  • 1 (8x10) sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • ½ cup Roland® Basil Pesto, divided
  • ⅓ cup ricotta
  • Parmesan cheese, for garnish
  • Fresh basil, for garnish
  • Honey, for garnish
  • Red pepper flakes, for garnish
  • Flaky salt, for garnish


  1. Preheat the oven to 400 degrees F. Line a half sheet tray with parchment and set it aside
  2. In a large sauté pan over medium heat, add 2 tablespoons of olive oil. To the pan add the onion and garlic. Sauté until translucent about 3 minutes
  3. Add in drained artichokes and ½ tsp salt, mix to combine, and set aside to cool
  4. Unroll 1 sheet of thawed puff pastry onto the parchment-lined sheet tray
  5. Beat one egg and brush the whole puff pastry sheet
  6. Take a fork and create a ½-inch border docking the center as well
  7. Take ¼ cup of the pesto and spread it evenly within the center of the puff pastry, leaving the border plain only brushed with the egg
  8. Arrange the cooled artichoke mixture over the pesto and dollop the ricotta on top
  9. Bake until golden brown, about 18-20 minutes
  10. Garnish with parmesan, fresh basil, honey, red pepper flakes and flaky salt. Drizzle with remaining pesto and olive oil

In This Recipe

Basil Pesto

#46908 | 6 OZ.