Asparagus and Goat Cheese Galette

  • Difficulty: Medium
  • one hour and 15 minutes
  • 6 servings
Asparagus and Goat Cheese Galette

Did you try the NW French savory pancake called ‘galette’? Its history can be traced back to the middle ages. However back then the galettes were probably simpler than ours. That’s because we topped our goat cheese-filled galette with a lot of asparagus and topped it with grated parmesan.

Ingredients Needed for Asparagus and Goat Cheese Galette

7 ounces flour
salt
1 teaspoon sugar
4 ounces butter
3 tablespoon water
4 garlic cloves, crushed
8 ounces goat cheese, crumbled
18 asparagus stalks
parmesan, grated
1 egg, whisked (for coating)

How to Cook Asparagus and Goat Cheese Galette

  1. Add the flour, sugar, and a dash of salt to the dough mixer bowl. Mix shortly.
  2. Add the butter and keep mixing, while gradually adding the water. Mix until you have a dough.
  3. Shape the dough into a ball, wrap it in plastic and refrigerate for 30 minutes.
  4. Dust the work surface with flour and flatten the dough using the rolling pin.
  5. Line a baking tray with parchment paper and transfer the flattened dough on it.
  6. Fold and ripple the edge towards the inside in order to create a decorative outer rim.
  7. Coat the crust with the crushed garlic and fill it with the goat cheese.
  8. Top with asparagus stalks and grated parmesan. You can also coat the rim with whisked egg.
  9. Bake for 20 minutes at 380⁰F/190⁰C.

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