There’s nothing quite like a savory pastry to make any brunch or dinner feel like an extra special affair. The beautiful thing about making a French galette is that you don’t have to be a well-practiced pastry chef to end up with a perfect entree. "Galettes are great options for Fall entertaining or easy brunch options. For home cooks who are interested in making pie dough, but a little intimidated, a galette is a good way to get comfortable with dough and practice. They’re rustic by design, so it’s a very forgiving but impressive dish to bake," says recipe developer Kara Barrett.
If you’re thinking that dough topped with cheese and asparagus can’t be enough to qualify as a main dish, you’ll want to try it before you judge — Barrett says it’s quite rich and well-balanced. "Asparagus takes the spotlight in this dish, but you could easily sub in other veggie options. It’s very versatile. The goat cheese and lemon in the base help cut through the richness of the dough and cheese blend. It’s a nice balance. And filling enough to serve as a meal with a small salad and a nice glass of wine," she says.
That said, if you envision it as more of an appetizer, Barrett suggests dividing the dough into smaller portions and chopping the asparagus into tiny pieces to make mini, appetizer-friendly versions of the tasty pastry.
Gather the ingredients for this cheesy asparagus galette
While this galette recipe tastes fancy and high-brow, there’s nothing particularly fancy about the ingredients it includes, all of which should be readily available. You may need to do a grocery store run if you don’t typically keep things like shredded Gruyere cheese at home, but definitely check your pantry before heading out — many of the pastry ingredients are common staples.
You’ll need all-purpose flour, fine sea salt, nutmeg, shredded Parmesan, unsalted butter, cold water, plain goat cheese, a lemon, shredded Gruyere and Swiss cheese, black pepper, fresh asparagus, an egg, and flaky salt to serve as a garnish.
Make a shaggy dough
To get started, you’ll need to make your dough. Pull out your food processor and add the flour, salt, nutmeg, and Parmesan cheese. Pulse to combine the ingredients. Add the cold butter, and pulse again — you want it to break into pea-sized pieces. Slowly add the cold water in (pulsing between additions), until a shaggy dough forms.
If you don’t have a food processor, that’s okay; Barrett says it just makes the process easier. As an alternative, she says, "Use a bowl and a pastry cutter or your fingertips to incorporate the butter in the dough into small pieces. Think biscuit making. It’s very similar."
Form a disc and freeze the dough
When the dough has formed, pat it into a disc. Add additional water, as needed, to form the shape. Wrap the disc in plastic wrap and freeze it for 30 minutes to help ensure the butter stays cold — it’s important for the integrity of the pastry. "You want a nice, chilled dough to help create those flaky layers. It also helps the gluten relax. You could throw the dough in the fridge if you plan on assembling [it] later, but if you are doing this all at once, the freezer is a better option," Barrett explains.
Combine the cheese topping
While the dough is chilling, add the goat cheese, lemon juice, shredded cheese, and remaining salt to a small bowl. Stir until well combined and set aside.
Roll out the dough and shape the galette
Pull the pastry dough from the freezer and use a rolling pin to roll it out into a 9-inch round. The edges can (and should) be rough, but you can use your hands to help shape the dough into a semi-consistent circle.
Add the cheese and fold over the edges
Spread the cheese mixture out across the center of the pastry dough. leaving about a 1 ½ inch border around the edges. Try to spread the cheese evenly and smoothly, then gently fold over the ends of the dough to create your "crust."
Add egg wash and asparagus
Use a pastry brush to brush the dough with egg wash. Layer the asparagus across the top of the galette and pop the pastry in the fridge for 30 minutes and preheat your oven to 425 F. "I chill the dough again after adding the toppings to give the oven time to get hot and not let my butter get warm," Barrett explains.
Bake the galette
Pull your pastry from the fridge and place it on a parchment paper-lined baking sheet. Pop it in the oven and bake for about 30 minutes, or until the crust is golden brown. Turn the pan halfway through baking to ensure an even bake.
Cut, garnish, and serve the galette
After removing the galette from the oven, allow it to cool for about 10 minutes before cutting it into four slices. If desired, garnish it with flaky salt and additional shredded Parmesan.
Barrett suggests serving it with a chilled white wine and a leafy salad. "It’s surprisingly rich, so go light with the sides," she says. If you don’t eat it all, you can keep it for leftovers, but Barrett warns against keeping it for more than a few days.
If you’re looking to impress dinner guests, you can’t go wrong with this cheesy asparagus galette.
Total time: 1 hour, 50 minutes
- 1 ½ cups all-purpose flour
- ¾ teaspoon fine sea salt, divided
- ¼ teaspoon nutmeg
- ¼ cup shredded Parmesan
- 1 stick cold unsalted butter, cubed
- ½ cup cold water, more as needed
- 4 ounces plain goat cheese
- 1 lemon, juice and zest
- 1 cup shredded Gruyere and Swiss cheeses, packed
- ¼ teaspoon black pepper
- 1 small bunch fresh asparagus, ends trimmed
- 1 egg, beaten
- Flaky salt, for garnish
- In a food processor, combine flour, ¼ teaspoon salt, nutmeg, and Parmesan. Pulse a few times to combine.
- Add cold butter and pulse until broken into pea-sized pieces. Add cold water in increments until a shaggy dough forms.
- Pat dough into a disc, adding more water if needed. Wrap and freeze for 30 minutes.
- In a small bowl, combine softened goat cheese, lemon juice and zest, shredded Gruyere and Swiss cheeses, black pepper, and remaining salt. Set aside.
- Roll out dough into a 9-inch round. Edges will be rough. Use hands to help shape.
- Add cheese mixture to the center of dough, leaving 1 ½ inch border to fold over.
- Gently fold over the ends of the crust and brush with egg wash. Add asparagus. Refrigerate for 30 minutes.
- Preheat oven to 425 F.
- Bake for approximately 30 minutes or until the crust is golden brown, turning halfway through baking.
- Allow to cool for 10 minutes. Cut into four slices. Optionally, garnish with flaky salt and shredded Parmesan.
|Calories per Serving||757|
|Total Fat||51.8 g|
|Saturated Fat||31.4 g|
|Trans Fat||0.3 g|
|Total Carbohydrates||40.5 g|
|Dietary Fiber||2.8 g|
|Total Sugars||1.6 g|