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SideChef
Recipes
Asparagus Galette with Cherry Tomato and Baked Egg
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17 INGREDIENTS • 11 STEPS • 1HR

Asparagus Galette with Cherry Tomato and Baked Egg

Recipe
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.
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Asparagus Galette with Cherry Tomato and Baked Egg
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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.
1HR
Total Time
$3.36
Cost Per Serving
Ingredients
Servings
6
us / metric
Dough
All-Purpose Flour
1 1/4 cups
Salt
as needed
Unsalted Butter
1/2 cup
Unsalted Butter
cut into small pieces then frozen
Lemon
1
Lemon, juiced
2 tsp juice per 6 servings
Water
4 Tbsp
Ice Cold Water
Filling
Asparagus
3 cups
Feta Cheese
1/2 cup
Feta Cheese, crumbled
Parmesan Cheese
1/2 cup
Olive Oil
1 Tbsp
Olive Oil
plus more for drizzling
Garlic
1 clove
Garlic, minced
Cherry Tomato
8
Cherry Tomatoes, halved
Egg
1
Egg, beaten
for egg wash
Garnish
Fresh Parsley
to taste
Fresh Parsley, chopped
Feta Cheese
to taste
Feta Cheese, crumbled
Nutrition Per Serving
VIEW ALL
Calories
392
Fat
25.5 g
Protein
14.5 g
Carbs
26.4 g
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Asparagus Galette with Cherry Tomato and Baked Egg
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
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 (as needed) 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 (4 Tbsp), Water (4 Tbsp), and juice from Lemon (1) 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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Tags
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Breakfast
Brunch
Shellfish-Free
Vegetarian
Mother's Day
Summer
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