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If you love asparagus and cheese, this flaky, golden galette needs to be on your table. Wrapped in an herbed filled buttery pie crust, filled with melted gouda and parmesan, and layered with tender asparagus, this rustic tart is as simple as it is stunning.
Serve it as a brunch centerpiece, a savory appetizer, or even a vegetarian main course. Want to take it to the next level? Top it with a poached egg, and let the yolk drizzle over every bite.
A Galette That Lets Asparagus Shine
Spring is peak asparagus season, and this galette is all about celebrating fresh, vibrant ingredients. Here’s what makes it special:
- Flaky, herbed pastry – Minced fresh herbs get folded right into the dough for extra flavor.
- Gooey, melty gouda – A creamy, mild cheese that pairs perfectly with the earthy asparagus.
- Crisp-tender asparagus – Roasted just enough to keep some bite without getting mushy.
- Rustic & stress-free – No need for a tart pan or perfect edges. Just roll, fold, and bake.
Making the Perfect Asparagus Galette
This recipe comes together easily, with no fancy equipment required.
1. Prep the Dough
Start with a basic pie dough (store-bought works too) and gently knead in minced fresh herbs like basil, chives, and thyme. Roll it into a rough rectangle and transfer to a baking sheet.
2. Add the Filling
Spread a layer of shredded gouda and parmesan, leaving a border around the edges.
3. Arrange the Asparagus
Lay the trimmed asparagus in a single layer, alternating directions for an even look.
4. Fold & Bake
Gently fold the edges of the dough over the filling, brush with olive oil, and bake at 400°F for 25–30 minutes until golden brown.
What I’ve Learned When Making This Recipe
- Use thin asparagus It cooks more evenly and won’t overpower the flaky crust.
- Let the dough chill – I always wrap my pie dough in plastic wrap and let it rest in the refrigerator to let the gluten relax.
- Don’t skimp on cheese – Gouda melts beautifully, and parmesan adds that salty kick.
What to Serve with This Galette
This dish is delicious on its own, but even better when paired with:
🥂 A crisp white wine – Try a Sauvignon Blanc or Pinot Grigio.
🥗 A simple arugula salad – Light, peppery greens balance out the richness.
🍳 A poached egg – The golden yolk acts as a built-in sauce (highly recommended).
Storing & Reheating Leftovers
This galette keeps well and reheats beautifully:
- Refrigerate in an airtight container for up to 3 days.
- Reheat in a 350°F oven for about 10 minutes to keep the crust crisp.
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Equipment
Ingredients
- 1 pie crust dough
- 1/2 cup minced herbs basil, chives, thyme, marjoram, oregano, rosemary, or any combination
- 2 cups gouda shredded
- 1/2 cup parmesan shredded
- 1 pound asparagus spears bottoms trimmed
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees F.
- Make 1 pie crust dough. Gently fold in the 1/2 cup minced herbs, handling the dough with care to ensure it will turn out flaky. Roll dough out onto lightly floured baking sheet into a 10×16 inch rectangle shape.
- Spread shredded 2 cups gouda and 1/2 cup parmesan over the dough, leaving a 2 inch space around the edges.
- Arrange the 1 pound asparagus spears over the gouda, alternating directions, in a single layer until all of the cheese has been covered.
- Fold up edges over dough over the ends of the asparagus, overlapping and sealing edges as you move around the rectangle.
- Lightly drizzle 1 tablespoon olive oil over the surface.
- Bake for 25-30 minutes or until golden brown.
- Slice and serve as appetizer or top with poached eggs for brunch.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favorite recipes to make for Mother’s Day or Easter brunch!