Asparagus and Goat Cheese Galette

Asparagus and Pea Galette

For the pie dough (store bought also works):

• 1 1/4 cup all purpose flour

• 1 tsp. salt

• 1 tsp sugar

• 1/2 cup (or 4 oz) cold unsalted butter

• 3 to 4 Tbs. ice cold water

For the galette filling:

• 2 Tbs olive oil, plus more for finishing

• 1 onion, thinly sliced

• Kosher salt and pepper

• 2 cloves garlic

• 8 oz. plain goat cheese, separated

• 1 lb asparagus, cut into bite sized spears and split in half if thick (if they are too thick they won’t cook in time)

• 1 cup frozen peas

• 1 egg mixed with 2 Tbs. water

• Parmesan cheese and fresh mint to garnish

To make the dough, place the flour, salt, and sugar if using a food processor. Pulse to combine. Add the butter and pulse for 20 seconds or until the butter is broken up to the size of peas. Drizzle in 3 Tbs of water adding more if needed to allow the dough to come together. Place the dough on a clean surface and bring the dough together. Wrap in a plastic wrap and let sit in the fridge for 30 minutes.

Preheat oven to 425°F.

In a medium saute pan, add the onion and olive oil and saute until the onion is translucent, about 4 to 6 mintues. Add the garlic and a pinch of salt and cook for another 30 seconds. Set aside.

On a lightly floured surface, roll out the pie dough into a 12” diameter circle.

Spread 3/4ths of the cheese on the pie dough, leaving a 2” border. Top with cooled onions and followed by asparagus and peas. Carefully fold and crimp the border of the pie dough over the filling. Dot the top of the asparagus with the remaining cheese and brush the edges of the pie dough with egg wash.

Bake for 30 to 35 minutes or until crust is golden brown and the asparagus are tender.

Let galette rest for 10 minutes, covered with foil, then top with fresh mint and serve warm.