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RECIPE
17 INGREDIENTS 11 STEPS 1hr

Asparagus Galette with Cherry Tomato and Baked Egg

5.0
3 Ratings
Treat your loved ones to this seemingly fancy but genuinely easy savory Asparagus Galette with Cherry Tomato and Baked Egg. With fresh asparagus, salty feta and baked eggs, this dish is sure to dazzle the whole table.
Asparagus Galette with Cherry Tomato and Baked Egg Recipe | SideChef
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Treat your loved ones to this seemingly fancy but genuinely easy savory Asparagus Galette with Cherry Tomato and Baked Egg. With fresh asparagus, salty feta and baked eggs, this dish is sure to dazzle the whole table.

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

Dough:
  • 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.
Filling:
  • 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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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
1hr
Total Time
$3.31
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Dough

1 1/4 cups
1/4 tsp
1/2 cup
cut into small pieces then frozen
1/2 Tbsp
1/4 cup
Ice Cold Water

Filling

1/2 cup
Feta Cheese , crumbled
1/2 cup
1 Tbsp
plus more for drizzling
1 clove
Garlic , minced
8
Cherry Tomatoes , halved
1
Egg , beaten
for egg wash

Garnish

to taste
Fresh Parsley , chopped
to taste
Feta Cheese , crumbled
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
390
FAT
25.5 g
PROTEIN
14.2 g
CARBS
25.8 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a food processor, add in the All-Purpose Flour (1 1/4 cups) and Salt (1/4 tsp) and pulse twice to combine. Add in the Unsalted Butter (1/2 cup) and pulse until the mixture resembles a coarse meal.
Step 3
Mix the Greek Yogurt (1/4 cup) , Water (1/4 cup) , and Lemon Juice (1/2 Tbsp) in a medium mixing bowl, and then mix in the mixture from the food processor. On a clean floured surface, use your hands to form a ball. Wrap in plastic wrap and put in the freezer to chill for 20 minutes.
Step 4
Cut off the ends of the Asparagus (3 cups) and using a peeler, peel the base to remove the outer layer and make them uniform in size.
Step 5
In a large mixing bowl, mix together the Feta Cheese (1/2 cup) and Parmesan Cheese (1/2 cup) using a fork. Then add in Olive Oil (1 Tbsp) , Ground Black Pepper (1 tsp) , and Garlic (1 clove) , mix until well combined. Put in the fridge until ready to use.
Step 6
On a well-floured surface, roll the dough into a 10x15-inch rectangle. Transfer the dough onto a parchment-lined baking sheet by rolling it and then unrolling it along the rolling pin.
Step 7
Push the cheese mixture onto the dough, then spread carefully and evenly, leave a 2-inch border on the edges.
Step 8
Arrange the asparagus on top of the cheese mixture and spread the Cherry Tomatoes (8) evenly over the top. Drizzle some more olive oil on top. Fold in the edges so the four sides look smooth. Add a sprinkle of salt onto the tomatoes.
Step 9
Brush the edges with Egg (1) wash. Put in the oven and bake for about 25 minutes, or until the edges are slightly golden brown.
Step 10
Take out the galette, crack the Eggs (3) on top, then put back into the oven and bake for another 5-8 minutes, until the egg white is set.
Step 11
Garnish with Fresh Parsley (to taste) and Feta Cheese (to taste) . Add salt and pepper to taste. Serve hot.

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Nutrition Per Serving
Calories
390
% Daily Value*
Fat
25.5 g
33%
Saturated Fat
13.8 g
69%
Trans Fat
0.0 g
--
Cholesterol
179.2 mg
60%
Carbohydrates
25.8 g
9%
Fiber
2.8 g
10%
Sugars
2.8 g
--
Protein
14.2 g
28%
Sodium
397.5 mg
17%
Vitamin D
0.7 µg
3%
Calcium
211.9 mg
16%
Iron
3.8 mg
21%
Potassium
262.0 mg
6%
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