Preheat the oven to 200 degrees.
Roll out the puff pastry onto a baking sheet lined with parchment paper.
Top the puff pastry with artichoke hearts, sun-dried tomatoes, goat’s cheese, red onion and spring onions. Then fold the edge inward about 5 inches. Bake for 25 minutes.
Take the baking sheet out of the oven, and let it cool for 5 minutes before removing the galette.
Drizzle with the olive oil. Add salt, black ground pepper to taste, and serve.