Ham and cheese galette

Ingredients:

• 2 tbsp extra-virgin olive oil + extra for greasing
• 1 package (250 g) frozen artichoke hearts
• 1 small leek (white and light green parts only), thinly sliced
• 1 piece (110 g) Black Forest ham, cut into pieces
• 1.5 cups chopped broccoli florets
• 1 sheet chilled pie dough (half a 400g package)
• 1 tbsp Dijon mustard
• 1 cup grated Gruyere
• 6 radishes
• 5 cups of mixed small salad greens (about 100 g)
• 1 tbsp. white wine vinegar

Preparation:

1. Preheat oven to 450°F (230°C). Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the artichoke hearts, spreading them in a single layer, and cook, turning, until golden brown, 2 to 3 minutes. Top with the leeks, ham, and broccoli and cook, stirring, until the vegetables are tender, 2 to 3 minutes; season with salt and pepper to taste.
2. Line a baking sheet with foil. Place the pie crust on the prepared baking sheet and gently press all the folded edges into place. Spread mustard on the crust, leaving a 1-inch border. Sprinkle half the Gruyere on top, then top with the vegetable mixture and the remaining cheese. Fold the edges of the crust under, pleating as needed. Lightly brush the crust with olive oil and sprinkle with black pepper. Bake until the crust is golden brown and the cheese is melted, 20-25 minutes.
3. Meanwhile, thinly slice the radishes and toss in a large bowl with the salad greens, vinegar, and the remaining 1 tablespoon of olive oil. Season with salt and pepper and toss. Serve the galette with a salad.