Asparagus Galette, with Bacon & Spring Onions
Prep time: 30 minutes Cook Time: 30 minutes Serves: 2-3
Perfect as an appetizer, a galette is a cross between a pie and a flat bread pizza. Even though this recipe is easy to make, it can become even easier if you use a store bought pie crust. Of course to some, combing the words “store bought” and “pie crust” is a mortal sin. Accordingly, I have included a recipe for a fool proof homemade pie crust as well. To add another layer of indulgence and make your galette the perfect addition to your next brunch, add a fried egg or two on top.
Spring onions, or ramps, smell like garlic with a mild onion flavor. If you are lucky enough, you can find them growing wild on a grassy hill in your yard. Otherwise most local farmer’s markets will carry the sought after seasonal ingredient this time of year. The leaves and the bulb are both edible, with the leaves being great tossed in a salad.
The asparagus should be raw, peeled, then cut in half lengthwise before cutting again into thirds. Be liberal with your toppings, especially the cheese. As a glaze, some people like to use egg wash on their pie crusts. While this is a perfectly acceptable technique, I prefer brushing on some melted butter to give a deep golden color and add flavor. Brush some butter on the edges right before you place the galette in the oven and then once again upon removing.
Ingredients:
Pie crust
- 2 ½ cups all purpose flour
- 1 tbsp sugar
- ¾ tsp salt
- 1 cup (2 sticks) chilled unsalted butter; cut into ½ inch cubes
- 6 tbsp (approx.) ice water
Galette
- 1 cup asparagus; sliced in half and chopped into 3rds
- ½ cup shaved parmesan
- ½ cup crumbled feta
- ½ cup shaved manchego
- 1 shallot; finely sliced
- ⅓ cup cooked bacon; chopped
- ⅓ cup ramps; greens removed, finely chopped
- ¼ cup parsley, finely chopped
- ½ cup melted butter
- 1 tbsp olive oil
Method:
For the pie crust add the flour, sugar, and salt in a food processor. Add in the butter then pulse until a coarse meal forms. Gradually, blend in enough ice water so that moist clumps form. Gather the dough into a ball and divide it in half. Form the dough into two balls then flatten each into disks. Wrap each disk in plastic and let chill for two hours at least. If you are doing this ahead, the dough will hold for two days.
Preheat your oven to 400°. Add the bacon to a cold saute pan or baking tray and place in oven. Cook the bacon until fully rendered, about 15 minutes, then place on a paper towel or wire rack to cool. Coarsely chop your bacon and then set aside.
To assemble the galette, roll out your dough onto a well floured surface. Form a circle about 12” and trim the edges. Layer on your cheese then the asparagus, shallots, ramps, and bacon, leaving a one inch border. Fold over the edge of the dough to form pleats. Brush the edges of the galette with butter and drizzle the olive oil over the toppings. Season lightly with salt and pepper and then place in the oven. Bake 20-30 minutes, until cheese is bubbly and asparagus is tender. Remove the galette and brush the crust with the remaining melted butter. Let cool five to ten minutes before cutting.