Asparagus, Cherry Tomato, Mushroom and Honeyed Goat Cheese Galette

Asparagus, Cherry Tomato, Mushroom and Honeyed Goat Cheese Galette

RU

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!

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Serving size:

Around 4

Ingredients:

  • 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.

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