Written by Allison of Some the Wiser.
Until recently, I thought pie was one of the best things life had to offer me. Pie, in all its shapes and sizes, is incredibly delicious. However, I’ve always wondered about the old saying “Easy as Pie” because the only thing that is easy about a pie is the eating of it.
Then, I discovered the galette. It’s like a pie but, I dare say, it’s better and perhaps even a bit easier than pie. The crust is buttery and flaky, but it’s not as finicky as pie crust and is pretty in its own simple, rustic way.
Best of all, you can fill it with any number of delicious fruits or vegetables, meats or cheeses, and the galette will be the star of the meal.
This particular galette is my tribute to the spring produce that is making its way into the farmer’s markets these days. I love root vegetables and winter produce, but by the time asparagus and spring greens start appearing I am quite ready to welcome them back to my kitchen and table.
I was so excited to see asparagus at the market recently and I knew I must pair it with my new favorite galette crust, a recipe adapted from an old Williams-Sonoma cookbook. The weather here in my corner of the world, with its blustery wind and random daily temperatures, isn’t sure what season it is, but I can at least rely on the arrival of asparagus at the market to tell me that Spring is in fact here.
Paired with three savory cheeses and a flaky crust, this galette is my new favorite way to enjoy Spring’s asparagus.
I also see a lot more galettes in our future. As I plan for our summer garden and prepare for spring seedlings, I can’t help but imagine this tart reinvented over and over again. Tomatoes and Basil, Zucchini and Summer Squash, Raspberries and Peaches; yes, a lot of galettes in our future.
|Asparagus Goat Cheese Galette|| |
- 1 1/4 cup unbleached white flour
- 1/4 teaspoon salt
- 8 tablespoons frozen unsalted butter, cut into small pieces
- 1/4 cup plain Greek yogurt
- 1/4 cup ice cold water
- 2 teaspoons lemon juice
- 1/2 cup goat cheese, softened
- 1/2 cup freshly grated Parmesan
- 1/4 cup grated mozzarella
- 1 tablespoon plus 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 pound asparagus, washed and trimmed
- 1 egg yolk
- 1 teaspoon water
- To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.
- To prepare filling, whisk together olive oil and garlic clove in a small bowl. In a separate bowl, combine the three cheeses and stir in one teaspoon of olive oil mixture. Refrigerate until ready for use.
- To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the cheese mixture evenly over dough. Arrange asparagus over the cheese then drizzle remaining olive oil mixture over the top. Fold over the edges of dough, pleating to make it fit.
- Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until cheese is puffed, asparagus is tender, and crust is golden brown.
What are your favorite tart/galette fillings?