Asparagus Galette
This asparagus galette is a rustic, flaky pastry filled with melty gouda, parmesan, and fresh herbs, then topped with tender, roasted asparagus. Whether you serve it as an appetizer, side, or brunch entrée, it’s guaranteed to impress.
Servings: 8
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 10x16 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
Fresh herbs are recommended, but if you need to use dried herbs, reduce quantity down to 2 tablespoons.
Nutrition
Calories: 362kcal | Carbohydrates: 15g | Protein: 20g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 72mg | Sodium: 673mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 944IU | Vitamin C: 8mg | Calcium: 517mg | Iron: 2mg