Springtime Galette

Springtime Galette

Hi fam and happy Easter!

We decided to make a brunch today and the main course was this yummy galette that we kind of made up with some of our favorite spring flavors. Enjoy!

Ingredients:

• 1 Flaky pastry dough or pie crust

• 1/4 cup goat cheese

• Juice of 1 lemon and zest of 2 lemons

• 1 1/2 tsp. dried dill

• Red pepper flakes

• 1 lb. asparagus

• 1 large shallot, thinly sliced

• 1 tbsp. olive oil

• 2 tbsp. parmesan or gruyere, grated

• Salt & pepper

Directions:

1. Start with your favorite flaky dough recipe or even a store bought pastry dough would probably do the trick. We used Zoe Nathan's savory flaky dough recipe from her Huckleberry cookbook to make the base. If it's frozen or very cold, let it return to close to room temperature so that you can roll it out.

2. While the dough is thawing out, saute the shallot on low heat with a pinch of salt. We're going for some decent color on the onions without any black spots. Add to a large bowl and set aside.

3. Make the goat cheese filling. Combine the creme fraiche, goat cheese, juice of 1 lemon, dried dill, a pinch of red pepper flakes, and a pinch of salt in a medium bowl and whisk until combined. Set aside.

3. Cut the asparagus tips, and then cut the remainder of the stalks on an angle into 1 inch pieces. Add to the bowl with the shallots, then mix in the zest of two lemons, 1 tablespoon of olive oil, a generous pinch of salt, and a few grinds of pepper.

4. Time to assemble. Flour your surface and roll out your dough into a thin, 12"x12"-ish square. Spread the goat cheese filling across the pastry, leaving a 2-inch border on all sides. Add the asparagus mixture on top of the goat cheese in a small mound. Then, fold over all four sides of the pastry so that the asparagus is framed like a picture. Sprinkle the whole thing with parmesan cheese or gruyere and black pepper. Transfer to a parchment-lined baking sheet and freeze for at least an hour, or overnight.

5. When ready to bake, preheat the oven to 425. Egg-wash the pastry edges. Bake from frozen for 45 minutes to 1 hour, until golden brown. Sprinkle with more cheese and fresh herbs like dill or chives, if you'd like.

Side note: If you'd like to take it up a notch, poach an egg to put on top. The runny yolk really adds a nice touch. Enjoy!