Name: Asparagus Galette with Goat Cheese
Yield: 8
Ingredients: 3/4 cup all-purpose flour -; 3/4 cup whole wheat flour -; 1 teaspoon kosher salt -; 10 tablespoons cold unsalted butter -; 1 to 3 tablespoons ice water -; Filling: -; 2 tablespoons unsalted butter, divided -; 2 medium leeks (white portion only), cut into 1/4-inch slices -; 2 teaspoons kosher salt, divided -; 1 tablespoon olive oil -; 1/2 pound sliced baby portobello mushrooms -; 1 pound fresh asparagus, trimmed and cut into 3-inch pieces -; 1 log (4 ounces) fresh goat cheese -; 1 large egg, lightly beaten -

Recipe information

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Ingredients for - Asparagus Galette with Goat Cheese

1. 3/4 cup all-purpose flour -

2. 3/4 cup whole wheat flour -

3. 1 teaspoon kosher salt -

4. 10 tablespoons cold unsalted butter -

5. 1 to 3 tablespoons ice water -

6. Filling: -

7. 2 tablespoons unsalted butter, divided -

8. 2 medium leeks (white portion only), cut into 1/4-inch slices -

9. 2 teaspoons kosher salt, divided -

10. 1 tablespoon olive oil -

11. 1/2 pound sliced baby portobello mushrooms -

12. 1 pound fresh asparagus, trimmed and cut into 3-inch pieces -

13. 1 log (4 ounces) fresh goat cheese -

14. 1 large egg, lightly beaten -

How to cook deliciously - Asparagus Galette with Goat Cheese

1. Stage

Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight.

2. Stage

In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl.

3. Stage

In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks.

4. Stage

Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms.

5. Stage

Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet.

6. Stage

Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melted, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.