Savory Onion Artichoke Galette

Savory Onion Artichoke Galette

            Savory Onion Artichoke Galette

Savory Onion Artichoke Galette
Savory Onion Artichoke Galette

Eating lots of alliums during the the winter cold and flu season to chase away ills is not just an old wives tale. There really is a science behind the truth that onions clear congestion, and relieves allergies and respiratory inflammations of all kinds. Onion(allium cepa) is the main ingredient in all homeopathic remedies for respiratory function. So, with that said, adding more onions to your diet is a smart and healthy choice; onions add delicious flavor to healthy vegetarian entrées. My Savory Onion Artichoke Galette is my gourmet answer to healthy eating; a galette rich with nutritious organic onions, artichokes, turnips and carrots, seasoned with aromatic herbs and all wrapped up in a light puff pastry! Enjoy my Savory Onion Artichoke Galette with a green salad and dry wine for a scrumptious and nutritious meal. Happy New Year!

1 puff pastry sheet, thawed

1/4 cup extra virgin olive oil 

1 stick unsalted butter(divided 3/4 and 1/4)

1 teaspoon Himalayan salt 

1 teaspoon dried thyme leaves 

1/2 teaspoons each of pepper and red pepper flakes

2 organic carrots, sliced

2 organic turnips, quartered and sliced

4 large organic onions, peeled and sliced 

1/4 cup dry or medium sherry

1 can quartered artichoke hearts, drained

1 teaspoon dried oregano leaves 

4 ounce log goat cheese(divided 1/4 and 3/4)

1/4 cup sliced marinated roasted red peppers

1/8 cup of panko breadcrumbs 

2 tablespoons shredded parmesan

Preheat oven to 350 degrees Fahrenheit 

On a floured large sheet of wax paper, roll out the sheet of puff pastry to very thin

On a stove top, heat the oil to medium high in a large chef or fry pan along with 3/4 stick butter, salt, both peppers and thyme

Add onions, carrots and turnips, cook and stir for about 15 minutes until vegetables are softened 

Add the sherry and raise the temperature to high, stir until onions are very brown

Stir in the drained artichokes and oregano and turn off the heat

Butter the bottom and edges of a baking dish with some of the reserved butter

Line the dish with the puff pastry, leaving extra pastry over the edges of the dish

Crumble 1/4 of goat cheese log on the bottom of the pastry

Now crumble the rest of the cheese log into the cooked vegetables 

Transfer vegetables to the pastry lined baking dish, sprinkle with panko and parmesan

arrange marinated peppers on top and dot with some of the remaining butter

fold over pastry edges and smear remaining butter on these pastry edges

Bake for 1&1/2 hours until pastry is nicely browned, remove from oven

Serve with a crisp, green salad and dry wine, Enjoy!

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