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Asparagus Galette with Goat Cheese

Total Time

Prep: 1-1/2 hours + chilling Bake: 30 min.

Makes

8 servings

This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. —Kellyn Kemmerer, Baltimore, Maryland
Asparagus Galette with Goat Cheese Recipe photo by Taste of Home
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Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon kosher salt
  • 10 tablespoons cold unsalted butter
  • 1 to 3 tablespoons ice water
  • FILLING:
  • 2 tablespoons unsalted butter, divided
  • 2 medium leeks (white portion only), cut into 1/4-inch slices
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon olive oil
  • 1/2 pound sliced baby portobello mushrooms
  • 1 pound fresh asparagus, trimmed and cut into 3-inch pieces
  • 1 log (4 ounces) fresh goat cheese
  • 1 large egg, lightly beaten

Directions

  1. Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight.
  2. In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl.
  3. In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks.
  4. Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms.
  5. Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet.
  6. Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melted, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts

1 piece: 308 calories, 22g fat (12g saturated fat), 78mg cholesterol, 797mg sodium, 23g carbohydrate (2g sugars, 3g fiber), 7g protein.

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