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Crispy Savory Galette with Goat Cheese and Asparagus

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A rustic and elegant galette featuring a flaky crust, creamy goat cheese, and tender asparagus, perfect for a quick weeknight meal or weekend brunch.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 3–4 tablespoons ice-cold water
  • 1 bunch fresh asparagus (about 12–15 spears), trimmed and cut into 2-inch pieces
  • 4 ounces (113g) goat cheese, softened
  • 1 small shallot, finely minced
  • 1 tablespoon olive oil (plus extra for drizzling)
  • 1 teaspoon lemon zest
  • Freshly cracked black pepper and salt, to taste
  • Optional: fresh thyme or rosemary sprigs
  • Optional: flaky sea salt for finishing

Instructions

  1. In a large bowl, combine the flour and salt. Add the cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter visible.
  2. Sprinkle the ice-cold water tablespoons one by one, gently mixing with your hands or a spoon. Stop when the dough just comes together when squeezed. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
  3. While the dough chills, toss the asparagus pieces with olive oil, lemon zest, salt, and pepper in a small bowl. Add the minced shallot and mix gently. Set aside.
  4. On a lightly floured surface, roll the chilled dough into a roughly 12-inch (30 cm) circle, about 1/4 inch (0.6 cm) thick.
  5. Transfer the dough carefully to a baking sheet lined with parchment paper. Spread the softened goat cheese evenly over the center, leaving about a 2-inch (5 cm) border. Layer the asparagus mixture on top of the cheese evenly.
  6. Gently fold the edges of the dough up and over the filling, pleating as needed to form a crust border. Brush the crust lightly with olive oil or an egg wash if desired.
  7. Bake in a preheated oven at 400°F (200°C) for about 30-35 minutes until the crust is deeply golden and crisp and the asparagus is tender. Tent with foil if the crust browns too fast.
  8. Let the galette cool for 5-10 minutes before slicing. Sprinkle with flaky sea salt and fresh herbs if desired. Serve warm or at room temperature.

Notes

Use cold unsalted butter and chill the dough properly to ensure a flaky crust. Toss asparagus with olive oil and lemon zest before baking for brightness. Avoid overloading the galette with wet ingredients to prevent soggy crust. If dough is sticky while rolling, chill again for 10 minutes. Tent with foil if crust browns too quickly.

Nutrition

Keywords: galette, goat cheese, asparagus, savory galette, spring recipe, brunch, flaky crust, vegetarian

Find it online: https://chloeplate.com/crispy-savory-galette-with-goat-cheese-and-asparagus-best-homemade-recipe/