Irresistibly Creamy Asparagus and Goat Cheese Savory Galette
A delightful Asparagus and Goat Cheese Savory Galette featuring a flaky crust and creamy filling, perfect for spring meals.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Fork
- Medium Bowl
Ingredients
For the Crust
- 1 package Puff Pastry store-bought for convenience
- 1 tablespoon Olive Oil or melted butter
For the Filling
- 1 bunch Fresh Asparagus can substitute with green beans
- 8 ounces Goat Cheese or cream cheese for milder taste
- 1 cup Heavy Cream or half-and-half as lighter option
- 2 large Eggs or flaxseed meal mixture for vegan version
- 1 tablespoon Dijon Mustard or yellow mustard for milder taste
- Salt to taste
- Pepper to taste
- 2 tablespoons Fresh Herbs (Thyme or Chives) or substitute with parsley
Instructions
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the thawed puff pastry into a 12-inch round and place it on a baking sheet lined with parchment paper.
- Blind bake by pricking the crust with a fork, covering it with parchment paper, and placing weights on top. Bake for 10 minutes, then remove weights and parchment, continuing to bake for an additional 5-7 minutes until lightly golden.
- Blanch the fresh asparagus by boiling in salted water for 2-3 minutes. Afterward, plunge them into ice water.
- Whisk together heavy cream, eggs, Dijon mustard, salt, and pepper in a medium bowl.
- Spread softened goat cheese evenly over the cooled galette crust.
- Arrange the blanched asparagus artistically on top of the goat cheese.
- Pour the egg and cream mixture over the asparagus carefully.
- Bake for 25-30 minutes, or until the filling is set and golden.
- Cool the galette briefly, then garnish with fresh herbs.
Notes
For an extra touch, drizzle with a balsamic reduction before serving.