Go Back
+ servings

Asparagus & Cheese Galette

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6
Calories 275

Ingredients

Crust

  • 1-1/4 cups whole wheat pastry flour or unbleached white flour
  • 1/4 tsp sea salt
  • 8 Tbsp cold unsalted butter cut into small cubes
  • 1/4 cup plain Greek yogurt
  • 1/4 cup ice-cold water
  • 2 tsp fresh lemon juice

Filling

  • 1-1/2 Tbsp extra virgin olive
  • 1 clove garlic minced
  • 1/2 cup goat milk feta cheese crumbled
  • 1/4 cup ricotta cheese
  • 1/4 cup parmesan cheese freshly grated
  • 1/4 cup mozzarella cheese grated
  • 2 Tbsp fresh herbs chopped (basil, parsley, thyme, or mint)
  • 1 pound fresh asparagus washed and trimmed

Egg Wash

  • 1 egg yolk
  • 1 tsp water

Instructions

  • In the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times. Add the butter and pulse until the mixture resembles a coarse meal.
  • In a large mixing bowl, whisk together the yogurt, water, and lemon juice. Add the flour mixture to the bowl. Using clean hands, mix everything until it comes together into a ball. Wrap in plastic and store in the refrigerator for at least 30 minutes.
  • In a small mixing bowl, whisk together the olive oil and garlic. Set this aside.
  • In a larger bowl combine the feta, ricotta, parmesan, and mozzarella cheeses as well as the fresh herbs. Stir in 1 teaspoon of the olive oil and garlic.
  • Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  • On a floured work surface, roll the chilled dough into a 12-inch diameter circle, trimming the edges until smooth. Transfer the dough to the lined baking sheet. Spread the cheese mixture in the center of the dough, leaving a 2-inch border around the perimeter. Arrange the asparagus in a row over the cheese and drizzle the remaining olive oil mixture over the top.
  • Fold over the edges of the dough, pleating each fold over the previous one so the dough forms a rustic lip that holds the filling in place.
  • In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the exposed crust.
  • Place the pan in the oven and bake for 30 minutes or until the crust is golden brown and the cheese has puffed up and the asparagus is tender.
  • Allow the galette to cool for about 5 minutes. Then, cut in wedges or squares and serve.

Video

Nutrition

Calories: 275kcal | Carbohydrates: 8g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 351mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1362IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 2mg