Asparagus, Cherry Tomato, Mushroom and Honeyed Goat Cheese Galette
Hey! May is officially here! It’s time to really use up those spring ingredients because summer is just 1 month away!
During my long-term relationship with asparagus, I ‘ve’learned that many people either love it or hate it. Guess what? I am the one who is deeply in love with this ingredient and can think of a 100 recipes that I can make with asparagus.
Today we are making rather a simple recipe that is good for warm weather and is suitable for family events!
Ladies and gents: Asparagus galette!
After making a bunch of sweet galettes for get-togethers and friends parties I realized that galettes can and have to be different! I started developing recipes with asparagus but everything seemed too fancy or too complicated for a regular user. I went from asparagus with truffles and potatoes to this simple asparagus with cheese and veggies. Simple, healthy, delish!
- 1 cup of all-purpose flour
- 1/2 cup of salted or unsalted butter
- 1 teaspoon of sugar
- 1/4 cup of ice cold water
- 300 g of asparagus
- 1/2 cup of white mushrooms
- 1/2 cup of cherry tomatoes
- 1/3 cup of honeyed goat cheese (just add 1 tsp of honey to your goat cheese!)
- 1 lemon
- Balsamic vinegar
- 1 egg or egg yolk
- Sea salt
- Everything seasoning
Nutritional value per serving:
- 432 Calories
- 38.9g Fat
- 41.8g Carbs
- 3g Fiber
- 21.6g Protein
How to make:
You can make the dough 2 days ahead and keep it in the fridge until needed.
In a bowl mix flour, salt, and sugar.
Add cold butter and start rubbing it into the flour using your hands.
Rub until only a pea-sized lumps remain.
Add ice cold water and form a ball.
Divide the dough into 4 parts and stack them on top of one another on a floured surface.
Roll out the dough into 0.3-inch thick oval, wrap in plastic and chill or at least 2 hours.
Curt asparagus, cherry tomatoes, and mushrooms in half. Mix with salt and olive oil and set aside.
Preheat oven to 200C/400F.
Take the dough out and roll it on a floured surface.
You can use a large bowl to shape it into a nice circle.
Transfer the dough onto parchment paper and put the filling inside and crumble goat cheese over the veggies and grate zest of 1 lemon.
Wrap your galette on the sides, eggwash, sprinkle everything seasoning or sea salt over the crust and bake for 30-40 minutes.
Serve hot or cold with a little drizzle of balsamic vinegar.