Description
A rustic Cheese and Asparagus Galette with flaky pastry, tender asparagus, and melted cheese, perfect for brunch or a light meal
Ingredients
- All Purpose Flour: 1 1/4 cups, provides structure for the flaky crust
- Unsalted Butter: 1/2 cup cold cubed, creates tender, crisp pastry
- Salt: 1/4 teaspoon, enhances flavor
- Ice Water: 3 to 4 tablespoons, binds the dough and keeps it tender
- Asparagus: 1 bunch trimmed and blanched, provides fresh, tender flavor
- Gruyere Cheese: 1 cup shredded, adds rich, nutty creaminess
- Egg: 1 beaten for egg wash, gives crust a golden shine
- Cream Cheese or Ricotta: 1/4 cup optional, adds extra creaminess
- Black Pepper: 1/4 teaspoon freshly cracked, seasons the filling
- Olive Oil: 1 teaspoon, drizzled over asparagus for flavor
Instructions
- Preheat Your Equipment: Preheat oven to 400 degrees F and line a baking sheet with parchment
- Combine Ingredients: Mix flour and salt, cut in butter until crumbly, add ice water gradually to form dough, chill 20 minutes
- Prepare Your Cooking Vessel: Roll dough into a circle on floured surface, transfer to baking sheet
- Assemble the Dish: Spread cream cheese/ricotta if using, sprinkle shredded Gruyere, arrange asparagus, fold edges over, brush crust with egg, season with black pepper, drizzle olive oil
- Cook to Perfection: Bake 25 to 30 minutes until crust is golden and cheese is melted
- Finishing Touches: Cool 5 minutes before slicing
- Serve and Enjoy: Cut into wedges and serve slightly warm
Notes
- Keep dough cold to ensure flakiness
- Blanch asparagus briefly to retain color and texture
- Brush egg wash for golden crust
- Do not overload with cheese or vegetables to prevent sogginess
Nutrition
- Serving Size: 1 wedge
- Calories: 310
- Sugar: 2g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg