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Asparagus and Green Garlic Galette

I came across this recipe in my quest to elevate asparagus from a side vegetable to the main attraction. 

 

Crust

  • 1 1/4 cup unbleached flour
  • 1/4 tsp salt
  • 8 Tbs frozen unsalted butter, cut in small pieces
  • 1/4 cup plain Greek yogurt
  • 1/4 cup ice cold water
  • 2 tsp lemon juice

Filling

  • 1/2 cup goat cheese
  • 1/2 freshly grated Parmesan Reggiano
  • 1 Tbs plus 1 tsp evoo
  • 1 bulb of green garlic, minced
  • 1 lb asparagus

To prepare crust, combine flour and salt in a large sturdy bowl.  Using a hand mixer, cut the butter into the flour mixture, until it resembles coarse meal.  In a small bowl, whisk together yogurt, water, and lemon juice.  Pour over flour mixture and use hands to form the dough into a ball.  Wrap in plastic wrap and place in freezer for 20 minutes.

To prepare filling, whisk together evoo and green garlic.  In a separate bowl, combine cheeses.  Stir one teaspoon of evoo mixture into the cheese. 

To assemble galette, preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

On a floured surface, roll the dough into a 12" circle.  Transfer dough to baking sheet.  Spread the cheese mixture evenly over dough, leaving a two inch border along the outside.  Arrange asparagus over the cheese, then drizzle the remaining evoo mixture over top. 

Bake for thirty minutes or until cheese is puffed, asparagus is tender, and crust is golden.

 

To simplify, use a frozen puff pastry for the crust.  For variations, add any of your favorite seasonal vegetable, cheese, or fruit combinations!

Bon appetite,

Amanda

 

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