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Savory Asparagus Galette

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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 minutes

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.