Asparagus, Cherry Tomato, Mushroom and Honeyed Goat Cheese Galette

Asparagus, Cherry Tomato, Mushroom and Honeyed Goat Cheese Galette

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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!


Serving size:

Around 4


  • 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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