Thursday, July 1, 2021

Asparagus Galette

An asparagus galette makes a fine supper.  There's a very simple, easy-to-do crust (you can actually make it in a food processor, then, after chilling, roll it out on parchment paper and leave it there to transfer to a cookie sheet.) 

You spread the uncooked pastry with a mixture of garlic, ricotta, Parmesan, and shredded Gruyere (I didn't have Gruyere around so used a herbed yoghurt cheese.) Then it's topped with finely cut raw asparagus (I added some sliced mushrooms.)

Fold over the sides, brush with some beaten egg, and in about a half an hour, there you are. 

A tomato and onion vinaigrette salad and a glass of white wine completed the meal. Another time I might consider putting a morsel of salmon between the cheese and the asparagus.

The original recipe is  HERE



jennyfreckles said...

That looks delicious.

Sandra Parshall said...

This is a dish that can easily be dressed up with almost any additions! But I love asparagus so much that I'm fine with it as the main attraction. My favorite summer veggie.