Asparagus Galette

I get absurdly excited about the first spring produce. Asparagus, fiddle heads, rhubarb, and garlic shoots hold a special allure that comes from emerging first after a long, cold, and grey winter. What results is a two week span where I put asparagus in everything until my family is beyond sick of the vegetable. Shaved asparagus frittata, asparagus salads, asparagus soup, and this new Asparagus Galette which is bright, green, and wonderfully Springy! I may get a few more days in before my family demands that I move on and jump on the rhubarb bandwagon.

This galette is wonderfully adaptable. Feel free to swap out the cheeses. I based it on a recipe from Smitten Kitchen, who uses ricotta cheese as the base. I felt like tangy goat cheese would complement the asparagus and I was not disappointed, but feel free to use any combination of soft and hard cheeses. If you use ricotta cheese, omit the olive oil called for with the cheese.

Asparagus and Goat Cheese Galette

Adapted, Smitten Kitchen

Crust
1 1/4 cups (165 grams) all-purpose flour
1/4 tsp fine sea salt
8 Tbsp (115 grams) cold, unsalted butter, cut into pieces
1/4 cup (60 grams) plain Greek yogurt or sour cream
3-4 Tbsp (45 to 50 ml) cold water

Filling
1 pound asparagus
kosher salt
1/2 cup (125 grams) goat cheese
1/2 cup (45 grams) grated Gruyere cheese
1/4 cup (30 grams) grated parmesan cheese
1 garlic clove, minced
Aleppo pepper flakes, red pepper flakes, or freshly ground black pepper
2-3 Tbsp olive oil, divided
finely grated zest of 1 lemon
1 large egg or egg yolk (optional, for shine)

Make the Crust:
Combine the flour and salt in a large bowl. Sprinkle the butter pieces over the dough and using a pastry blender or two forks, work the butter into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 Tbsp of water over the mixture and stir/mash it together to combine. It should form large clumps. If it does not, add the remaining Tbsp of water. Use your hands to bring it together into a singles mass. Transfer the dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chill it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes, if necessary.

Make the Filling:
Hold the asparagus by the tough end and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a bowl, toss with 1 tsp of kosher salt and set aside for 30 minutes.

In a small bowl, combine the cheeses, garlic, a pinch of salt, and pepper to taste and set aside. Add in 1-2 Tbsp of olive oil, to loosen up the cheese so it is spreadable.

Drain the asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with 1 Tbsp of olive oil, lemon zest and pepper to taste.

Assemble:
Heat the oven to 400F. Unwrap the firm crust dough and line a large baking sheet with the parchment paper it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread the cheese mixture over the center, leaving a 3-inch border bare. Spoon asparagus over the cheese layer. Fold the border over the filling, pleating the edges to make it fit. The center will be open.

For a darker, shinier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust. Bake for 30-35 minutes, until the crist is deeply golden. Serve warm, in wedges.

The galette keeps in the fridge for up to one week. It’s good at room temperature or warmed.