Asparagus and goat cheese galette – YUMMY!

September 12, 2013 § Leave a comment

Guys , this was delicious.  Brigid and I made it for our Project Runway night!  I think a critical part of the yum-factor was that I took the time to make dough from scratch.   It was SO GOOD.  It was earthy and sweet.  Sure I made some  alterations from the original recipe, and I will share those with you! It was based super-alot on this recipe, sourced by Miss B:


  • 1 1/4 cup unbleached white flour
  • 1/4 teaspoon salt
  • 8 tablespoons frozen unsalted butter, cut into small pieces
  • 1/4 cup plain Greek yogurt
  • 1/4 cup ice cold water
  • 2 teaspoons lemon juice
  • LEMON zest (YES, Just zest a whole lemon, and put 1/4 of it in the crust and the rest in the cheese mixture.  OK?!)
  • 4 oz  goat cheese (chevre), softened
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup grated mozzarella
  • ~ 1.5 tablespoon olive oil
  • 1 garlic clove, minced
  • 2/3 lb asparagus, maybe even less – whatever will fit
  • lemon zest – like, as much as possible
  • Pine nuts – a sprinkling
  • 1 egg (for an EGG WASH)


1.  Put flour, salt and butter in a food processor (CUISINART) and pulse until mixture resembles coarse meal – like 5-10 times.  Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water,  lemon juice and lemon zest. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball.  You guys, this is the craggiest, dryest dough ever.  Just trust in the dough gods and wrap it all up.  My dough was SO dry I added a bit more water – just enough til it seemed not TOO DRY.   USE YOUR JUDGEMENT.  Then, wrap in plastic and store in freezer for 20 minutes (or fridge for several hours – this is what WE DID).

2.  For filling:

Whisk together 1.5  T olive oil and garlic clove in a small bowl. In a separate bowl, combine the three cheeses and stir in 1-2 teaspoon of the olive oil mixture you just made. Refrigerate cheese mix until ready for use.

Raw galette

Raw galette

3. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

4.  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.   Sprinkle the heck out of the top with pine nuts.

5. Fold over the edges of dough, pleating to make it fit.  OKAY SURE – you caught us, YES then we grated a bunch of yummy at-hand cheese over the top of all of it.  So sue us.

6.  Whisk  egg . Brush over the crust and bake for 30 minutes or until cheese is puffed, asparagus is tender, and crust is golden brown.   YUM!  Let rest for like 5 minutes otherwise YOU’LL REGRET IT! (because cheese etc will drip out everywhere and make a big mess).

Baked galette - divine!

Baked galette – divine!



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