Asparagus Galette

Asparagus Galette image
74
7 Reviews
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. 
60 min
Prep Time
1:50
Total Time
6 servings

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
 

Egg Wash

Crumbled goat cheese, as desired

Directions

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

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

Good

Rating

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.

Rating

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

Rating

Can I substitute puff pastry for the pastry crust?

Test Kitchen Comment
From: Mallory
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.
Posted August 19, 2016

Rating

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.

Rating

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. 

Rating

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

Test Kitchen Comment
From: Mallory
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. 
Posted June 07, 2016

Rating

Man, oh man, this is FABULOUS! I don't do bacon, so I added some liquid hickory smoke to the mushrooms, and added some slivered almonds at the end for crunch. I didn't have Gruyere, so I mixed equal parts good mozzarella, white cheddar and Parmesan. I will be making this again & again, and will definitely be using the galette dough for other dishes as well (thinking blueberries would be nice!)

Rating

This was fantastic. I grow asparagus, harvesting 2-3 lbs/day. Always on the lookout for new recipes. Made a few changes because I had no gruyere. Added half a shallot, minced. Used herbed goat cheese (fresh parsley, sage, rosemary and thyme). Replaced gruyere with cooper sharp. Used a high quality aged balsamic. This would be great for lunch with a side salad. We had it with filets.

Rating

Asparagus is a favorite. It has all my favorite things.

Rating

Amazing ! A must try

Rating

I used mixed cheeses instead of goat cheese,(manchego, dill havarti, and cheddar) I also added fresh garlic to veggie mixture. I actually loved the dough - it was so easy to work with, and had a wonderful flavor. I thought this was a great recipe, even though I tweeked it a bit!

Rating

Very good

Rating

i can't wait to try it

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