A delicious savory spring meal, this asparagus mushroom galette is studded with creamy goat cheese and covered with a flaky, buttery crust.
- 1 cup all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter (1 1/2 sticks)
- 1/3 cup ice cold water
- 5 ounces goat cheese, crumbled and divided
- 1 tablespoon olive oil
- 1/2 onion, diced
- 10 ounces sliced cremini mushrooms
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 clove garlic, minced
- 5 thyme sprigs
- Salt and pepper, to taste
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- In a large mixing bowl, add flours, sugar and salt and stir to combine. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
- If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
- Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
- In a large sauté pan, heat olive oil over medium-low heat. Add onion and mushrooms and cook until mushrooms are browned and onions translucent, about 6-8 minutes.
- Add asparagus and cook until bright green, about 3-4 minutes. Then, add garlic and thyme and cook until fragrant, about 1-2 minutes. Season with salt and pepper, to taste. Remove thyme sprigs.
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
- Sprinkle half of the goat cheese over the dough, leaving a 2-inch border. Season with salt and pepper. Arrange the asparagus and mushroom mixture over the cheese. Top with remaining cheese.
- Gently fold the edges of the dough over the asparagus mixture, covering about 2 inches of the filling, pressing gently to adhere the folds.
- Brush egg wash over the exposed dough edges.
- Bake at 400 degrees until crust is golden-brown, about 40-45 minutes.
- Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let cool briefly, another 5-10 minutes. Serve warm or at room temperature.
- For a huge time saver, use store-bought pie crust.
- You can make the dough ahead of time and store in the fridge for up to three days or in the freezer for up to three months. If frozen, let dough defrost overnight in the fridge before using. If refrigerated for more than 30-60 minutes, let sit out at room temperature for 15-30 minutes before using. Vegetable filling can be made ahead of time as well and stored in the refrigerator for up two three days before ready to use.
- Galette leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Spring
Keywords: asparagus galette, asparagus mushroom galette, mushroom galette