Asparagus Goat Cheese Galette
User Reviews
5
Asparagus Goat Cheese Galette
Description
This galette dough is made from unbleached white flour, salt, cold butter, Greek yogurt, water, and lemon juice, creating a tender and flaky crust once baked. The filling combines softened goat cheese, fresh Parmesan, and mozzarella cheeses, mixed with garlic-infused olive oil to add depth.
Fresh asparagus is trimmed and arranged over the cheese filling, contributing a crisp texture after baking. The assembled galette is rolled out into a 12-inch circle, layered with cheese, topped with asparagus, and folded over the edges to form a rustic shape. An egg yolk glaze applied before baking gives the crust a shiny, golden appearance.
Baked at 400°F, this galette yields a balance of creamy, cheesy richness contrasted by the bright vegetal flavor and slight snap of the roasted asparagus. It works well as a light lunch, appetizer, or side dish, especially during asparagus season.
Ingredients
Crust:
- 1 1/4 cup unbleached white flour
- 1/4 teaspoon salt
- 8 Tablespoons butter cut into small pieces, frozen, unsalted
- 1/4 cup yogurt plain, Greek
- 1/4 cup water ice cold
- 2 teaspoons lemon juice
Filling:
- 1/2 cup goat cheese softened
- 1/2 cup Parmesan Cheese freshly grated
- 1/4 cup mozzarella grated
- 1 Tablespoon olive oil plus 1 teaspoon
- 1 clove garlic minced
- 1 pound asparagus washed and trimmed
Glaze:
- 1 egg yolk
- 1 teaspoon water
Instructions
- To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.
- To prepare filling, whisk together olive oil and garlic clove in a small bowl. In a separate bowl, combine the three cheeses and stir in one teaspoon of olive oil mixture. Refrigerate until ready for use.
- To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the cheese mixture evenly over dough. Arrange asparagus over the cheese then drizzle remaining olive oil mixture over the top. Fold over the edges of dough, pleating to make it fit.
- Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until cheese is puffed, asparagus is tender, and crust is golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 92mg | 31% |
| Sodium | 332mg | 14% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 5mg | 6% |
| Calcium | 182mg | 18% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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