Cheesy Asparagus Galette Recipe
Prep Time:
1 hour, 20 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon fine sea salt, divided
  • ¼ teaspoon nutmeg
  • ¼ cup shredded Parmesan
  • 1 stick cold unsalted butter, cubed
  • ½ cup cold water, more as needed
  • 4 ounces plain goat cheese
  • 1 lemon, juice and zest
  • 1 cup shredded Gruyere and Swiss cheeses, packed
  • ¼ teaspoon black pepper
  • 1 small bunch fresh asparagus, ends trimmed
  • 1 egg, beaten
Directions
  1. In a food processor, combine flour, ¼ teaspoon salt, nutmeg, and Parmesan. Pulse a few times to combine.
  2. Add cold butter and pulse until broken into pea-sized pieces. Add cold water in increments until a shaggy dough forms.
  3. Pat dough into a disc, adding more water if needed. Wrap and freeze for 30 minutes.
  4. In a small bowl, combine softened goat cheese, lemon juice and zest, shredded Gruyere and Swiss cheeses, black pepper, and remaining salt. Set aside.
  5. Roll out dough into a 9-inch round. Edges will be rough. Use hands to help shape.
  6. Add cheese mixture to the center of dough, leaving 1 ½ inch border to fold over.
  7. Gently fold over the ends of the crust and brush with egg wash. Add asparagus. Refrigerate for 30 minutes.
  8. Preheat oven to 425 F.
  9. Bake for approximately 30 minutes or until the crust is golden brown, turning halfway through baking.
  10. Allow to cool for 10 minutes. Cut into four slices. Optionally, garnish with flaky salt and shredded Parmesan.