A galette is simply a very rustic, free-form pie. It can be either sweet or savory. We’ve created the most delicious savory version that’s perfect for brunch or spring dinner. The Asparagus Galette
starts with a basic pie crust made even easier with cream cheese. Cream cheese is your secret weapon in this crust – but you shouldn’t keep it a secret…tell all your friends. It helps keep the crust tender (along with the apple cider vinegar….but don’t worry, you won’t taste it!). Even if you handle it a little too much. In the end the crust isn’t quite as flakey as an all-butter crust, but it’s the perfect base for this savory brunch pie. The cream cheese adds a rich flavor and the cayenne brings subtle heat to the party. If you want to use the same recipe for a sweet pie, just omit the cayenne pepper.
This galette is easy as pie to assemble…ha-ha...get it? Easy as pie – it is a pie?? Okay, moving on. No pie plate? No problem. Crust cracked a little while you were rolling? No problem. Not a perfect circle (are they ever)? No problem. Imperfection is the goal! Just pile all your ingredients on the crust…oh, and don’t forget: sprinkling the crumbled goat cheese and shredded Gruyere cheese on the crust before
the vegetables is important! The cheese gets really, really, really brown if you accidently forget and put it on top – just trust me on this one. So once you’ve piled all your ingredients in the middle of the crust, you just fold the edges over, leaving the middle open.
That’s it. Egg wash the edges and you’re done!
Add a fried egg on top, and you have a wonderfully delicious brunch or breakfast for dinner. I might take my own advice and make a sweet version – raspberry peach anyone?!