Asparagus Goat Cheese Galette

Easter is fast approaching and maybe you are struggling to finalize your menu. You have the basics figured out but you can’t think of what to serve your crazy vegetarian aunt (yes, that’s me…). Holidays are hard for vegetarians: there is the Thanksgiving turkey, the Christmas ham and yes, at Easter it’s the leg of lamb…what’s a veg head to do?? Personally, I am always satisfied with side dishes but wouldn’t it be nice to have something special cooked for your vegetarian guests? The Asparagus Goat Cheese Galette is a perfect springtime dish! The pairing of seasonal asparagus and light goat cheese is delicious. Just be sure your vegetarian guests get first dibs…carnivores will gobble (oops, wrong holiday) this up too!

To get started, mix the mozzarella, parmesan and goat cheeses together in a bowl, sprinkle with a pinch of sea salt and cracked pepper and blend well. Next, lightly oil a cast iron skillet and place your pie crust inside. Leaving a 2″ border, spoon the cheese mixture into the center of the pie crust then top with a layer of asparagus spears, pine nuts and lastly lemon zest.

Generously drizzle olive oil over the asparagus and pine nuts.

Fold 2″ sections of the pie dough towards the center of the galette forming an outer crust yet leaving much of the top exposed. Brush an egg wash over the pie crust.

At this point your galette is ready to be baked. However, I like to add everything bagel spices on top of the egg wash. (You can substitute any spices you may like: for example, dried onion, garlic and/or sea salt all taste great!) Adding spices gives the pie crust that little something extra but it is totally optional.

Bake the galette in a preheated 400º oven for 30 minutes (or until your pie crust looks perfectly cooked).

Ingredients:

• 1 pie crust (homemade or store bought)
• 4 oz goat cheese log, softened to room temperature
• ¼ cup shredded mozzarella
• ½ cup shredded parmesan cheese
• pinch sea salt and cracked pepper
• 15 asparagus spears, washed and trimmed
• 3-4 tsp pine nuts
• 1-2 tsp lemon zest
• olive oil
• egg wash (1 egg with 2 tsp water whisked together)
• everything bagel spices (or other spices), if desired

Tips for Success

Choose asparagus spears that are medium thick. Pencil thin spears can burn and very thick ones may stay tough. To trim, hold a spear at both ends and bend it until it snaps. It breaks right where the woody part ends, and you can line up the rest of the bunch and cut them to match.

Pat the asparagus completely dry after washing. Extra water on the spears makes the crust soggy.

Let the goat cheese soften fully so it blends smoothly with the mozzarella and parmesan into a spreadable filling.

A cast iron skillet gives the bottom crust a nice crisp finish. If you don’t have one, a parchment lined baking sheet works too.

Let the galette rest for about 10 minutes after baking so the cheese can set before you slice it.

Ingredient Swaps and Variations

• Swap the pine nuts for chopped walnuts or sliced almonds.
• Use feta or ricotta in place of some of the goat cheese.
• Add thinly sliced leeks or a few halved cherry tomatoes with the asparagus.
• Use a garlic infused olive oil for the drizzle if you want extra flavor.

Make Ahead and Storage

You can mix the cheese filling and trim the asparagus a day ahead and keep them covered in the fridge. Assemble and bake shortly before serving so the crust stays crisp. Leftovers keep in the refrigerator for 3 to 4 days. Reheat slices in a 350 degree oven for about 10 minutes, since the microwave makes the crust soft.

How to Serve It

Cut it into wedges for a vegetarian main dish with a simple green salad, or into smaller slices as a side for the Easter table. It is also lovely for brunch next to a fruit salad, and it tastes great at room temperature.

Frequently Asked Questions

What is a galette?

A galette is a rustic, free form pie. Instead of crimping a perfect edge, you simply fold the dough over the filling.

Can I use puff pastry instead of pie crust?

Yes. Puff pastry makes a lighter, flakier galette. Keep an eye on it, since it may brown a few minutes sooner.

Mandy

Asparagus Goat Cheese Galette

A rustic springtime galette filled with a blend of goat cheese, mozzarella and parmesan, topped with asparagus, pine nuts and lemon zest.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: French

Ingredients Method

Ingredients

  

• 1 pie crust homemade or store bought
• 4 oz goat cheese log softened to room temperature
• 1/4 cup shredded mozzarella
• 1/2 cup shredded parmesan cheese
• 1 pinch sea salt and cracked pepper
• 15 asparagus spears washed and trimmed
• 3 to 4 tsp pine nuts
• 1 to 2 tsp lemon zest
• olive oil for the skillet and drizzling
• 1 egg whisked with 2 tsp water for the egg wash
• everything bagel spices or other spices optional

Method

 

1. Preheat the oven to 400 degrees F.
2. Mix the mozzarella, parmesan and goat cheese in a bowl with a pinch of sea salt and cracked pepper and blend well.
3. Lightly oil a cast iron skillet and place the pie crust inside.
4. Leaving a 2 inch border, spoon the cheese mixture into the center of the crust.
5. Top with a layer of asparagus spears, then the pine nuts and lemon zest.
6. Drizzle generously with olive oil.
7. Fold 2 inch sections of the dough toward the center, leaving much of the top exposed.
8. Brush the crust with the egg wash and sprinkle with everything bagel spices if you like.
9. Bake for 30 minutes, or until the crust is golden and cooked through.