Feta and Artichoke Galettes
recipe for Feta and Artichoke Galettes comes from Jus-Rol
which offers an exciting and convenient range of
ready-made pastry products.
The Jus-Rol story dates back to the days when convenience
foods were a rarity and luxury food items were almost
non-existent. It started in the 1930s, in Coldstream,
Northumberland when a family man named Tom Forsyth opened
his own bakery business. Little did he know then, that
after surviving the war and the great depression, that
his business would lead him to become the founder of
the UKs pioneering pastry company, Jus-Rol.
In the early 1950s Tom began selling puff pastry to
his bakery customers and Just-Roll was soon
in regular demand. The locals loved his puff pastry
and it was within no time at all that his pastry rose
not only to be popular for its great taste and quality
but above all, convenience. Tom soon realised that there
was an opportunity to produce the product for a wider
audience and so he struck while the iron was hot and
began trading nationally in 1954.
The name Just-Roll originated from the
ladies that worked in the bakery, who were encouraged
to take home cuttings from the pastry products prior
to cooking. When asked what they did with it they replied
we just-roll it out and . . .
The name stuck, but when registering the company, Just
Roll was considered too descriptive and so was
shortened to Jus-Rol. The rest as they say
is history . . . but if you would like to find out more
for Feta and Artichoke Galettes
500g pack of Jus-Rol Puff Pastry Sheets thawed
1 jar artichokes hearts
1 pack of feta cheese
Few sprigs of thyme
to make Feta and Artichoke Galettes
oven to 220°C (200°C for fan assisted ovens)
450°F/Gas Mark 7
out pastry to a rectangle approx 24 x 20cm / 9.5”
a sharp knife cut into 30 squares. Place on a baking
artichoke hearts and cut each in half of thirds depending
the feta into the medium sized pieces.
each pastry square with beaten egg, then place a piece
of artichoke and some feta in the centre of each and
sprinkle with thyme leaves.
for 10 – 12 minutes until pastry is risen and golden
and the cheese is just beginning to brown.