How To Make Asparagus Galette with Cherry Tomato and Baked Egg
How To Prepare The Galette Dough
Combine your dry ingredients and pulse it in a food processor or blender then add in your butter, pulse it again until you get a coarse texture. In a mixing bowl, combine all wet ingredients then add in your coarse flour. When it’s all lumpy, knead your dough on a floured surface to form a ball. No worries, we’re not aiming for a smooth surface. Wrap the dough in plastic or cling wrap and chill it in the freezer while we prep the filling.
How To Assemble Asparagus Galette With Cherry Tomato And Baked Egg
When you have your filling ready and galette dough rested, we’re ready to assemble and bake! Put your rolled-out dough into your sheet pan and spread your cheese mixture on your galette dough. Don't forget to leave a couple of inches of the border since we’re folding the edges later. Line up your trimmed asparagus to cover the cheese mixture and place your cherry tomato halves on top, finish it off with some olive oil and salt. Fold the 4 edges of your dough for a smoother finish and brush the edges with some egg wash before baking. Bake it until golden brown then takes it out and add in your fresh eggs on top, bake it again just until the egg whites have set. We baked ours for 5-8 minutes more. You can garnish it with some more crumbled feta cheese, fresh parsley, and salt & pepper.
Ingredients & Substitutions
- All-Purpose Flour - a classic flour choice and just like the base of most doughs, flour is an important ingredient in this galette. You can use all-purpose gluten-free flour instead.
- Unsalted Butter - an important ingredient responsible for the flakey texture in dough.
- Greek Yogurt - another important ingredient helping create the flakey texture of the galette. You can substitute greek yogurt for sour cream in this recipe.
- Lemon Juice - we’re adding lemon juice to help the gluten be more elastic, helping create flaky layers.
- Asparagus - packed with vitamins and minerals, asparagus gives a nutty, slightly sweet, and delicate flavor mixing perfectly with other flavors in this recipe.
- Feta Cheese - creamy, light, salty, and a little tangy. Feta is an excellent cheese for this galette recipe. You can use halloumi, queso fresco, or ricotta instead. These cheeses are milder in taste and a bit less salty.
- Parmesan Cheese - the nutty and briny flavor of parmesan compliments all the flavors of this dish.
Tips & Suggestions
- Dough thickness - getting the right and uniform dough thickness can really be a deal-breaker for any galette recipe. We recommend rolling the dough to ⅛-inch thickness to get the right flakiness we all love in a galette.
Frequently Asked Questions
How Do I Keep My Galette from Getting Soggy?
No one likes soggy dough! Usually, a soggy mess can be blamed on having too wet fillings. When you’re experimenting with fillings for your galette dough, choose ingredients that don't have high water content or juices up when heated. You can also dust some breadcrumbs at the bottom of your dough before adding your filling to have an extra layer of film that would absorb some of the juice from your filling.
Can I Pre-bake and Freeze a Galette?
Absolutely! Just like many pies, frozen galettes will keep for months and can be baked straight from the freezer.
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