Galettes are basically a delicious free form pie.
Really, you could wrap just about anything in pastry and it would be delicious. But what better than some lovely new season asparagus!
Any vegies you have would work a treat – like a lot of my posts, this is more of a guide rather than a formal recipe. More of a documentation of what I’m cooking my little family for dinner, and hopefully some inspiration on what you could cook too.
I used fontina cheese, a delicious melty Italian cheese. If you don’t have any in your refrigerator and cannot be bothered with the ordeal of heading down to the shops, I wouldn’t worry at all. Just use what you have – cheddar, ricotta, parmesan, gruyere, etc. They’ll all work. The cheese here is not the star of the show.
If you don’t have any cheese in the house whatsoever, think about using an olive tapenade on the base. Perhaps even some humble old pesto would do?
The beauty of the galette is that it is rough. There is no need to worry about pastry ‘shrinkage’ as it is not in a tin. And speaking of pastry, this one in particular is a real winner. I adapted it from this recipe by Deb Perelman. I am certain you all know how amazing this woman is. Deb, of Smitten Kitchen fame, has been a constant source of inspiration for me in the kitchen, and I am yet to try a recipe that hasn’t worked (in fact, I pretty much fall in love each time I cook from her blog). If you are not yet familiar with Smitten Kitchen, I urge you to head over there – but maybe after you have made this lovely galette for dinner.
In the meantime, Eat This, my friend.
Pea + Asparagus Galette
for the pastry
– 3/4 cup plain unbleached flour
– 1/2 cup wholemeal plain flour
– 1/4 tsp salt
– 115g cold butter, cut into cubes
– 1/4 cup natural yoghurt
– 2 tsp lemon juice
– 2 Tbsp iced water (or more if needed)
for the filling
– 1 bunch asparagus, cut into 4cm lengths (well there abouts..)
– 3/4 cup peas
– 4 slices of fontina cheese, or whatever you have, to cover the base
– salt, pepper
– 1 egg, lightly beaten
Start by making your pastry dough. Add the both the flours and salt to a bowl, along with the cubes of butter. Using your fingers, rub the butter into the flour until you have the ‘coarse breadcrumb’ consistency, with a few larger chunks of butter too. Now add the yoghurt, lemon juice and 2Tbsp iced water. Using your hands (yep, time to get them even dirtier) stir the wet ingredients into the flour mix until just combined. Add a little more water, a Tbsp at a time, if the dough seems a bit dry. Pat the dough together into a ball. Wrap it in cling film and let it rest in the fridge for one hour.
Preheat the oven to 200 degrees C.
Now, blanch your asparagus and peas in boiling salted water for just a minute. Drain, rinse under cold water and leave to dry completely.
When it is time to roll out the dough, lightly flour your bench top. Using a rolling pin, roll out the dough in rough circular shape until it is about 3mm thin. Gently transfer it to a baking tray lined with baking paper.
Line the pastry with cheese, leaving a 5cm boarder around the edge. Pile the asparagus and peas on top of the cheese and season with salt and pepper. Fold the pastry boarder over the filing and crimp the edges to secure. Glaze the pastry top with your beaten egg.
Bake in the oven until lovely and golden, about half an hour, but keep your eye on it.
Serve with a nice crisp salad.
Serves 2 -3