Asparagus Galette
Spring - or anytime - is a good time to bake a galette - a delicate cheese pie with a lightly seasoned vegetable topping, loosely wrapped in a soft pastry. This version from Smitten Kitchen gets a thumbs up as a brunch, lunch or dinner offering. Serve it with a salad and a light wine for a pleasant, good-looking meal.
More vegan or vegetarian options: Shakshouka, White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients
1 1/4 cups (165 grams) all-purpose flour
1/4 teaspoon fine sea salt
8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces
1/4 cup (60 grams) plain yogurt or sour cream
3 to 4 tablespoons (45 to 60 ml) cold water
1 pound asparagus
Kosher salt
1/2 cup (125 grams) ricotta cheese
1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
1/4 cup (30 grams) grated parmesan or pecorino cheese
1 garlic clove, minced
Freshly ground black pepper or red pepper flakes
1 tablespoon (15 ml) olive oil
Finely grated zest of 1 lemon
1 large egg or egg yolk (optional, for shine)
Method
Make the crust: Cut the butter into small pieces. Combine the flour and salt in a large bowl.
Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles small peas.
Sprinkle the sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps. Add the last tablespoon water if it does not. Use your hands to bring it together into a single mass.
Flatten the dough. Wrap it in a large square of parchment or wax paper, plastic wrap or sealed container, patting it further. Chill it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.
Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss it with 1 teaspoon kosher salt and set aside for 30 minutes.
In a small bowl, combine the ricotta, gruyere (or other cheese), parmesan, garlic, a pinch of salt, and pepper to taste and set aside.
Drain the asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss it with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)
Assemble the galette: Preheat the oven to 400°F.
Unwrap the chilled dough and line a large baking sheet with parchment paper. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across.
Gently transfer the dough to the parchment paper in the pan.
Spread the ricotta mixture over the centre, leaving a 3-inch border bare.
Spoon the asparagus over ricotta layer.
Fold the border of the dough over the filling, pleating the edge to make it fit. The centre will be open.
For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.
Bake the galette for 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.
Spring - or anytime - is a good time to bake a galette - a delicate cheese pie with a lightly seasoned vegetable topping, loosely wrapped in a soft pastry. This version from Smitten Kitchen gets a thumbs up as a brunch, lunch or dinner offering. Serve it with a salad and a light wine for a pleasant, good-looking meal.
More vegan or vegetarian options: Shakshouka, White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients
1 1/4 cups (165 grams) all-purpose flour
1/4 teaspoon fine sea salt
8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces
1/4 cup (60 grams) plain yogurt or sour cream
3 to 4 tablespoons (45 to 60 ml) cold water
1 pound asparagus
Kosher salt
1/2 cup (125 grams) ricotta cheese
1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
1/4 cup (30 grams) grated parmesan or pecorino cheese
1 garlic clove, minced
Freshly ground black pepper or red pepper flakes
1 tablespoon (15 ml) olive oil
Finely grated zest of 1 lemon
1 large egg or egg yolk (optional, for shine)
Method
Make the crust: Cut the butter into small pieces. Combine the flour and salt in a large bowl.
Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles small peas.
Sprinkle the sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps. Add the last tablespoon water if it does not. Use your hands to bring it together into a single mass.
Flatten the dough. Wrap it in a large square of parchment or wax paper, plastic wrap or sealed container, patting it further. Chill it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.
Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss it with 1 teaspoon kosher salt and set aside for 30 minutes.
In a small bowl, combine the ricotta, gruyere (or other cheese), parmesan, garlic, a pinch of salt, and pepper to taste and set aside.
Drain the asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss it with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)
Assemble the galette: Preheat the oven to 400°F.
Unwrap the chilled dough and line a large baking sheet with parchment paper. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across.
Gently transfer the dough to the parchment paper in the pan.
Spread the ricotta mixture over the centre, leaving a 3-inch border bare.
Spoon the asparagus over ricotta layer.
Fold the border of the dough over the filling, pleating the edge to make it fit. The centre will be open.
For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.
Bake the galette for 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.