Asparagus and Cheddar Galette
User Reviews
5
Asparagus and Cheddar Galette
Description
This recipe uses a 9-inch pie crust rolled out to 12 inches to provide a generous border for folding over the filling. Sharp cheddar cheese forms the base layer, offering a rich, tangy flavor. Asparagus stalks cut into thirds are layered on top and brushed with olive oil, then seasoned with fresh cracked black pepper to enhance their natural taste.
The galette is folded by overlapping the crust edges towards the center, creating pleats that hold the filling in place while leaving some asparagus visible. After an olive oil brush and a sprinkle of flaky sea salt on the crust, the galette bakes at 400°F for 30 minutes until the crust is crisp and golden, and the cheese is melted and bubbling. Lemon zest is sprinkled on top after baking, adding a bright, fresh note that complements the earthy asparagus and sharp cheese.
After a brief cooling period, the galette is sliced into six pieces for serving. It offers a combination of flaky pastry, rich cheddar, and tender asparagus with a slightly crisp texture from the roasted stalks.
Ingredients
- pie crust I usually buy pre-made in the freezer section, 9 inch
- 1 cup cheddar cheese shredded sharp
- 1/2 asparagus a bunch
- 1 tbsp olive oil
- 1/2 tsp black pepper fresh cracked
- 2 tsp lemon zest
- flour for rolling out crust
- sea salt flakey, to taste
Instructions
- If your pie crust is frozen, allow it to thaw completely. Preheat oven to 400F. Sprinkle a light layer of flour onto a piece of parchment paper. Place 9" crust on top and roll out with a rolling pin until the crust is 12" in diameter.
- Place shredded cheddar cheese into the middle of the crust leaving about 4" of crust on all sides. Trim and slice asparagus stalks into 3 pieces. Arrange asparagus pieces in an even layer on top of the cheddar cheese.
- Brush asparagus with olive oil using a food brush. Season with fresh cracked black pepper. Fold the crust by folding small sections of the outside over the filling. Repeat this process making overlapping folds until all of the crust is folded.
- Brush the outside of the crust with a little olive oil and season with a small amount of flakey sea salt. Place on a parchment lined baking sheet and bake at 400F for 30 minutes. Remove from the oven and top with lemon zest.
- Allow the galette to cool slightly and then slice into 6 even slices and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 274kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 19mg | 6% |
| Sodium | 424mg | 18% |
| Potassium | 166mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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