Asparagus Goat Cheese Galette
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
Ingredients
Crust:
- 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
Filling:
- 1/2 cup goat cheese softened
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup grated mozzarella
- 1 Tablespoon olive oil plus 1 teaspoon
- 1 clove garlic minced
- 1 pound asparagus washed and trimmed
Glaze:
- 1 egg yolk
- 1 teaspoon water
Instructions
- 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.
Nutrition
What are your favorite tart/galette fillings?
I have a bunch ofvfresh green asparagus just bought from a farm near my house thsi morning! Now I know what to do with it! Thank you so much!!
I want to make this. Today! This is my kind of dish!
This looks amazing and not too hard. I can’t wait to convert it to gluten free as it doesn’t require kneading. I love the cheese and asparagus toppings. I may add a few sliced Romas to mine. Thank you!
I would do just about anything for a slice of this for breakfast!
Oh my gawwwwww, it almost hurts. I love it so.
This sounds soooo good!!
Looks delicious, as usual!
This just might be the definition of spring. I love the idea of the galette and I bet everything about this would taste delicious on a pizza!
This is stunning!!
Beautiful, Aimee. Love galettes and yours is divine. And again, big props for the Saveur award. It’s often said but this is true. You are so deserving of it.
Thank you so much, Mike, and congrats to you and the boys too.
Oh wow!! This looks AMAZING Aimee…..CONGRATS on the Saveur award!
Thank you Marla. It was an honour to be nominated with you. For reals.
love the rustic look of this galette and springy flair. congrats on the award 🙂
Beautiful galette and perfect for spring!
I love a savory galette and yours is just perfect, Aimee! Lovely photos and simple spring flavors.
Asparagus is one of my favorite veggies to prepare. I love finding new recipe’s to try. This looks really tasty.
I can’t wait for asparagus to start appearing at our farm markets! This dish just says spring!
And I think galettes will be making more of an appearance in our spring and summer menus. =)
This galette looks gorgeous. I love the whole asparagus spears. So fresh and springy!
This looks so good! Anything with goat cheese in it has to be amazing, right? And I love that the recipe calls for unbleached white flour. 🙂
It’s always a treat, to come visit you here, Aimee! You always inspire, and this one is no exception!
Nice to meet ya Allison! That is one good-looking galette!
yummmmmm- love this idea- we get a large CSA box every week…
Allison, this galette looks so fresh and right for a Spring meal, and you’ve got my mind working to adapt some of my pizza combinations in galette form. I also absolutely LOVE the use of a paper grocery bag in your photo–that’s really super and I’m stealing that idea!
Aimee–congratulations on Saveur! I really enjoy reading your blog, you inspire me often in my cooking, and I appreciate the effort you put into this site.
Thanks!
Kirsten, thank you so very much That means so much. And thank you for reading. xo
Thank you! The paper bag was a quick fix because I didn’t want get grease and cheese all over the photo background I was using. Ha! I hope you enjoy many delicious galettes. Thank you for your kindwords.
Oh my goodness, this looks insanely delicious! I love asparagus and goat cheese 🙂
Asparagus and goat cheese is a great combo!
Asparagus is one of my favorite veggies! This dish is very beautiful. Would be perfect for a family gathering! Thank you for sharing!
‘Tis the season to find new and interesting things to do with asparagus, and this definitely qualifies!
This is in the oven right now! And it smells AMAZING. I can’t wait to taste it!
This looks like my kind of dish. Love asparagus. I am going to make this gluten free. Thanks for this delciousness.
This is AMAZING. I bought some herbed goat cheese at the farmers’ market, and made it last night. Oh, and I’m eating some of the leftovers right now!
The only thing I might do differently next time is chop up the asparagus and/or cut the pieces smaller – the asparagus is a little tough to bite into. It won’t be as pretty, but it’s so delicious who cares!
Yum!
I love this!! made it last night for a small gathering, paired with chicken piccata…wow!
new to your site….will be back!
Lois
I made this, and it was ASWESOME! My 3 year old thanked me for making such a good meal, and my hubby loved it too (even without meat, haha). Thank you, this is going on my “Keeper” board. Except, I will make 2 next time so we have plenty of leftovers.
Made this for dinner tonight. It was the perfect quick, light meal after a busy day (I always keep pie crust in the freezer so I was a step ahead). We thoroughly enjoyed the galette and spent the evening coming up with variations to try another time.
This looks wonderful!! Such pretty styling too 🙂
The food looks like it tastes amazing and it’s beautifully styled and photographed! Perfection!
I’ve made this for brunch so many times and am making it as an appetizer for our neighborhood Christmas progressive dinner tonight. It is always a hit! So delicious.
This recipe is amazing! I made it for my husbands and my first Christmas morning brunch, and I think it will now be a tradition! We topped it with portobellos, red peppers, and a sunny side up egg. Thank you!