galette Archives - Amanda is Hungry

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

Print Recipe

A savory pie full of tender veggies with a buttery crust. Have it as an appetizer, the main dish with a side salad, or along side something else!

Course Appetizer, Main Course, Side Dish

Keyword asparagus, savory galette, savory pie

Cook Time 30

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

Print Recipe

An easy pie crust that comes together in a food processor.

Keyword pie, pie crust

Servings 1 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

Ingredients

Peach filing – If you don’t like peaches, feel free to substitute with any other fruit of your choice. I also like this recipe with apples or berries. You can use frozen fruit too, but make sure the fruit is entirely defrosted and drained, otherwise your filling will be very watery.

Cornstarch – When the fruit starts to cook, it’ll release a lot of juice. The cornstarch will thicken the juice. The galette will hold together better when you slice too!

Cinnamon – Don’t like cinnamon? Don’t use it!

Pie dough – This is my preferred pie dough since you can make it in a food processor. Each time I make this dough, I make a few batches and put them in the freezer, so I can have some crusts ready to go when I want to bake! Make sure to wrap well.

Peach Galette

Print Recipe

My favorite topless pie! Easy to make with a crispy crust and fruity filling.

Course Dessert

Keyword galette, peach, pie

Ingredients

Peach Filling

4 peaches about 3 cups
1/4 cup brown sugar
1 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1 tbsp cornstarch
1 tsp apple cider vinegar

Crust

1 1/4 cup flour
1/2 tsp salt
1 stick cold butter
3 tbsp cold water
1 egg for egg wash
turbinado sugar/demerara sugar for sprinkling

Glaze (optional)

1 tbsp jelly or jam
1 tbsp hot water

Instructions

Crust

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.

Filling

Wash and slice your peaches. Mix with salt, cinnamon, brown sugar, cornstarch, vanilla, and apple cider vinegar. Set aside.

Assembly

Take pie crust out of the freezer and roll out thinly to about 12" in diameter. This does not have to be perfect.
Transfer to your baking vessel such as a cast iron, pie pan, or sheet pan.
Pour peach filling into the center of the crust and fold the edges of the crust over the peach filling.
Brush edges of crust with egg wash and sprinkle with turbinado or demerara sugar to help with browning and give an extra crunch.
Bake at 400F for 40 minutes until golden brown and filling is bubbly.
After baking is complete, make a glaze by combing any jelly or jam or choice with hot water.
Brush over the filling to give the fruit a nice shine! Enjoy!