Asparagus Galette
Asparagus Galette image

Asparagus Galette

A galette is a freeform flat pastry crust - like a pie. We've filled this one with mushrooms, cherry tomatoes, bacon and asparagus. Perfect as an appetizer or light dinner meal. 

The Story Behind the Recipe
6
servings
60 min
PREP TIME
1 hr 50 min
TOTAL TIME

Ingredients

Pastry Crust

1 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon ground red pepper (cayenne)

1/4 cup cold Land O Lakes® European Style Butter, cut into chunks

2 ounces (1/4 cup) cold cream cheese, cut into chunks

1 teaspoon apple cider vinegar

1 to 2 tablespoons ice water

Filling

6 slices bacon, chopped into large pieces

1/2 pound asparagus, ends trimmed, cut into 2-inch pieces

1/2 cup quartered baby bella mushrooms

1/2 cup halved cherry tomatoes

2 tablespoons balsamic vinegar

1/3 cup crumbled goat cheese

1/3 cup shredded Gruyere cheese

Egg Wash

1 large Land O Lakes® Egg, beaten

 

Crumbled goat cheese, as desired

How to make

  1. STEP 1

    Combine flour, salt, ground red pepper in bowl. Cut in butter and cream cheese with pastry blender or fork until mixture resembles coarse crumbs. Stir in water and vinegar with fork just until flour is moistened. Shape dough into ball. Flatten slightly. Wrap in plastic food wrap; refrigerate 30 minutes.

  2. STEP 2

    Cook bacon in 12-inch skillet over medium-high heat until crisply cooked. Remove from pan; drain on paper towel. Reserve 1 tablespoon bacon grease in pan. Return pan to heat; add asparagus and mushrooms. Cook 3 minutes, or until asparagus is crisply tender. Add tomatoes and balsamic vinegar. Cook 2-3 minutes until liquid is almost gone. Remove from heat; set aside. 

  3. STEP 3

    Heat oven to 425°F. Line baking sheet with parchment paper.​

  4. STEP 4

    Roll out dough on prepared baking sheet into 12-inch circle (edges can be ragged). Sprinkle dough with 1/3 cup goat cheese, leaving 2-inch border around edge. Sprinkle bacon and Gruyere cheese on top of goat cheese. Spoon vegetable mixture on top. Fold edge over filling, leaving middle uncovered. Brush edge of crust with egg wash.

  5. STEP 5

    Bake 18-22 minutes until crust is golden brown. Remove from oven; let cool on pan 5 minutes before serving. Sprinkle with additional goat cheese, as desired.

Nutrition

290Calories
19Fat (mg)
85Cholesterol (mg)
400Sodium (mg)
20Carbohydrates (g)
2Dietary Fiber
11Protein (g)

Reviews

Explore reviews from
our online community

  February 27, 2017

Good

— says Babu
Helpful?
  July 27, 2016

Perfect exactly the way it is! A real crowd pleaser. Thank you.

— says Tamara
Helpful?
  July 17, 2016

Can I substitute puff pastry for the pastry crust?

— says Kathy
Helpful?
Test Kitchen Comment August 19, 2016

Hi Kathy, we would suggest making the crust as listed - we have not tested the recipe with puff pastry dough. However, if you do decide to try, please let us know how it turns out for you! Enjoy.

— says Mallory
  July 07, 2016

Delicious! I've made it twice. When asparagus isn't available, I think I'll try substituting chard, and might experiment with crumbled sausage in place of the bacon.

— says Judy
Helpful?
  June 03, 2016

Hi, I am just wondering if you could give me an idea of what Gruyere cheese tastes like? Is it similar to regular Swiss cheese, which I don't care for or milder/stronger? I have priced it at the market, and it is rather expensive, so I want to avoid buying something that ends up in the trash. Have you tried any other cheeses in this recipe? Thank you. Donna

— says Donna
Helpful?
Test Kitchen Comment June 07, 2016

Hi Donna, Gruyere cheese is a semi-soft cheese with a creamy texture. It's taste is somewhat fruity, nutty and earthy. If you would like to substitute it, we would suggest trying a mild cheddar. 

— says Mallory
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