Thursday, March 28, 2019

Asparagus and Cherry Tomato Galette


Asparagus season is almost upon us! I love it prepared all kinds of ways - steamed, roasted, grilled, pickled - but it also pairs nicely with pie dough. This galette is super simple, but looks fancy, making it a great addition to your next brunch or lunch. Pair this with a simple green salad or fresh fruit.


1. Preheat oven to 400.
2. Place flour, salt, butter and cream cheese in a food processor and process to combine. Add ice water, 1 tablespoon at a time, until a dough ball forms. Wrap the dough in plastic and place in the fridge for 10 minutes.




3. Meanwhile, combine cherry tomatoes, asparagus, olive oil, salt, pepper and rosemary in a mixing bowl.


4. Place a large sheet of parchment paper on the counter and sprinkle with flour. Unwrap the dough and place on top. Roll dough into a large circle. Spread herb cheese onto the middle of the dough and top with tomato/asparagus mixture. Fold up the sides.





5. Transfer the galette (keep it on the parchment paper) to a large baking sheet. Brush the edges with beaten egg. Bake for 35 minutes, or until golden brown.


6. Once out of the oven, allow the galette to rest for 5 minutes. Sprinkle with parmesan and cut into wedges.


Asparagus and Cherry Tomato Galette 
Serves 6

All you need:
Dough
1 1/4 cups all-purpose flour (gluten-free or regular)
1 teaspoon salt
6 tablespoons unsalted butter, cubed
2 oz. cream cheese, cubed
4 tablespoons ice water

Filling
1 pint cherry tomatoes, halved
1/2 pound asparagus, trimmed and diced
1 tablespoon olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1 sprig fresh rosemary, stemmed and chopped
1 (5.2 oz.) package shallot and chive herb cheese (like Boursin)

1 beaten egg, for brushing
Grated parmesan, for garnish

All you do:
1. Preheat oven to 400.
2. Place flour, salt, butter and cream cheese in a food processor and process to combine. Add ice water, 1 tablespoon at a time, until a dough ball forms. Wrap the dough in plastic and place in the fridge for 10 minutes.
3. Meanwhile, combine cherry tomatoes, asparagus, olive oil, salt, pepper and rosemary in a mixing bowl.
4. Place a large sheet of parchment paper on the counter and sprinkle with flour. Unwrap the dough and place on top. Roll dough into a large circle. Spread herb cheese onto the middle of the dough and top with tomato/asparagus mixture. Fold up the sides.
5. Transfer the galette (keep it on the parchment paper) to a large baking sheet. Brush the edges with beaten egg. Bake for 35 minutes, or until golden brown.
6. Once out of the oven, allow the galette to rest for 5 minutes. Sprinkle with parmesan and cut into wedges.

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