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Monday, June 16, 2014

Asparagus Galette

We are in the midst of many countdowns over here - 3 more days of pre-school, 2 weeks until my sister moves home from China, 4 weeks until our first family vacation in three years. Late spring is always filled with anticipation - for summer, visitors, and adventures but while we are eagerly looking ahead we are also enjoying every bit of these days. Martha's Vineyard in June is no joke - the beaches are empty, evenings bright, yards packed with friends, and the farms are selling some of my favorite things. This month feels like the handsome reward for our limit-testing winter.

This is also the first spring living in our house. Last year, it was a glorified construction site filled with materials and a looming deadline. This year, we are noticing the flowers, blooming bushes, and nests. I find myself wondering who planted these things, how long ago, and if they ever drive by to check on them. This peony outside our kitchen window was the bees knees.

Asparagus Galette
slightly adapted from Simple Bites

For the Crust:
1 1/4 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons frozen unsalted butter, cut into small pieces
1/4 cup plain Greek yogurt (I used regular whole milk yogurt)
1/4 cup ice cold water
2 teaspoons lemon juice
For the Filling:
1/2 cup goat cheese, softened
1/2 cup freshly grated Parmesan
1/4 cup grated mozzarella
1 tablespoon plus 1 teaspoon olive oil
1 garlic clove, minced
1 pound asparagus, washed and trimmed 
Salt and pepper
For the Glaze & Topping:
1 egg yolk
1 teaspoon water 
1 teaspoon chives, minced
1 teaspoon mint, minced
To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. If it is too sticky simply add more flour. Wrap in plastic and store in freezer for 20 minutes.
To prepare filling, whisk together olive oil and garlic clove in a small bowl. In a separate bowl, combine the three cheeses and stir in one teaspoon of olive oil mixture. Refrigerate until ready for use.

To assemble galette, preheat oven to 400 F and line a baking sheet with parchment paper.

On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the cheese mixture evenly over dough. Arrange asparagus over the cheese then drizzle remaining olive oil mixture over the top. Sprinkle with salt and pepper. Fold over the edges of dough, pleating to make it fit.

Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until cheese is puffed, asparagus is tender, and crust is golden brown. Sprinkle minced chives and mint over top and serve.


  1. Lovely photos Sarah…love the nest, and those peonies are glorious!

  2. wondrous. I am coming to Martha's Vineyard one day and it will be in June when you have a peony blooming and are making a galette. ;-)

  3. Thanks Susie! Yes, please come visit in June - you won't be disappointed.


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