Summer is coming and that means there will be an abundance of vegetables in season! I just renewed my CSA (community supported agriculture) box for this summer and I cannot wait for the vegetables this season. Asparagus is in peak season right now so I’ve seen them on sale quite a bit in the grocery stores near me. I had some pie dough in the refrigerator from when I last made a whole bunch of dough, so I figured I would mix these together and out came a savory asparagus galette. A buttery crust with tender asparagus simply seasoned with some cheese – chef’s kiss!
Ingredients
Pie dough – Use my recipe or use your own! Do what makes you happy.
Asparagus – I used asparagus because I had quite a bit on hand since it was on sale, but I think this recipe would work with any other vegetable that is less “watery” like broccoli or Brussel sprouts.
Cheese – I used a fun pesto flavored Gouda that I got from Costco, but feel free to use any cheese you’d like! If you want to use plain gouda you could even mix it with a little bit of pesto. Asparagus takes up flavor of whatever else it’s with, so you could make an asparagus galette with something sharper like cheddar or even pepper jack.
Savory Asparagus Galette
Ingredients
- 1 pie crust
- 1 lb asparagus
- 1/2 cup gouda
- 1/4 cup cottage cheese
- salt
- pepper
- 1 tbsp sun-dried tomatoes optional
Instructions
- Wash and trim your asparagus. I like to trim mine by just breaking off the ends. This ensures that you get all of the tough part of the asparagus off. If you just cut off the ends, you're likely to still have the tough part still on the stalk.
- Cut pieces of asparagus into various sizes so that there will still be a variety of texture in the pie. Larger pieces will have more of a bite while smaller pieces will be more tender.
- Toss asparagus pieces in a sprinkle of salt and pepper. Leave aside.
- Roll out pie crust to fit your pie dish or cast iron OR if you're making it just on a sheet tray, make it whatever size you like. Ensure there is extra overhang to fold over to make it into a galette.
- Mix together the cottage cheese and gouda and spread into the base of the crust.
- If any water has released from the asparagus, drain and pat dry. Add asparagus into an even layer into the galette.
- Optional, top with sun-dried tomatoes.
- Fold edges of crust over the rest of the galette and brush with egg wash for a shine.
- Bake at 400F for about 30 minutes until golden brown, if asparagus is browning too quickly, tent just the center of the galette with some foil.
Pie Crust
Equipment
- 1 food processor
Ingredients
- 1 1/4 cup flour
- 1/2 tsp salt
- 1 stick cold butter
- 3 tbsp cold water
- turbinado sugar/demerara sugar for sprinkling
Instructions
- Make the pie crust first. In a food processor, add flour, salt, and cubed butter.
- Pulse ~20 seconds until mixture is mealy.
- Add water and continue blending until dough comes together in a chunk. Refrigerate dough while you mix the filling.
Here’s a sweet galette: Peach Galette
Want another vegetable side? Honey Balsamic Roasted Brussels Sprouts