Tips, Tricks and Substitutions
What types of cheeses do you use? I use Vermont Creamery goat cheese (also known as chevre), Carr Valley fontina and authentic parmigiano reggiano. If you can’t find those, just make sure you are using chevre (spreadable goat cheese) and fontina or something similar (havarti will also work).
How many cloves of garlic is in 1 tablespoon of garlic paste? If you do not have garlic paste, you can use fresh garlic minced or grated. It takes three to four cloves of garlic to make one tablespoon of garlic paste. I like how easy it is to spread garlic paste, which is why I keep it in the fridge. I use Gourmet Gardens brand which is found in the produce section.
Do you make your own pie crust? I only make my own pie crust typically for pie. If you have already made pie crust in the freezer, perfect! Otherwise I buy it from the store. I typically use Pillsbury brand, but use your favorite. The best thing about galettes is you only need one disc of pie dough not two like most pies.
How do you buy asparagus? As always, buying local is your best bet for the freshest produce. When looking for asparagus make sure that the color is not faded (green, purple or white colored asparagus will work here), the stalks are plump and firm with no soft spots and the tips are tightly closed. I personally prefer the thinner stalks of asparagus but that is personal preference.
How do you store asparagus? It is best to eat your asparagus sooner rather than later and typically it is best to eat it within a few days of buying it. It can be stored in the refrigerator in a plastic bag in the crisper draw.
Do you have to roast the asparagus before baking it with the pie crust? Nope! The asparagus cooks fully in the oven inside the pie crust, making this a very easy recipe to make. Just make sure you layer the asparagus in one layer and it will be done around the same time as the crust.
How do you know where to cut asparagus? I use the bend method where I take one and bend it until it breaks. Next, I cut the rest roughly at the same spot to get rid of the woody end.
How closely do you have to measure the cheese? I just eyeball the amount of cheese I use. The important part is that the base is covered with fontina before adding the asparagus on top. As for the goat cheese, I usually split the 4 oz logs in half and use roughly that. Use as much or as little as you want. The amounts are a ballpark figure.
You May Also Like
Asparagus and Goat Cheese Savory Galette
- 1 nine inch pie crust
- 4 tablespoons olive oil divided
- 1 tablespoon garlic paste
- 3 oz fontina cheese shredded
- ½ pound trimmed asparagus
- Kosher salt to taste
- 2 oz goat cheese chevre
- Black pepper to taste
- 1-2 tablespoons parmigiano reggiano shredded
- Take the pie dough out to warm up for about 15 minutes. This will make it easier to handle, but not too soft.
- While the dough is warming up, preheat the oven to 400 F.
- Line a sheet tray with either a silicone mat or parchment paper.
- Roll out the pie crust in the center of the silicone mat and spread about 1 ½ tablespoon olive oil and the garlic paste evenly over the crust.
- Shred the fontina and place evenly across the crust, leaving about 1 inch uncovered around the edges.
- Trim the woody ends of the asparagus and discard. Toss the asparagus in the rest of the olive oil and season with kosher salt to taste.
- In the center of the pie crust add the asparagus in a single layer. Be sure to leave room around the edges so you can fold the crust.
- Crumble the fresh goat cheese and top the asparagus. Be sure to leave the 1 inch around the edges uncovered. Top with black pepper to taste.
- Fold up the edges around the cheese and asparagus leaving most of the asparagus exposed to caramelize.
- Place in the oven for 35-40 minutes until the crust is golden brown and the asparagus is fork tender.
- Remove from the oven and sprinkle parmigiano reggiano over it.
- Allow to cool for about 5-10 minutes and then cut and serve.
- Store bought pie crust is what I use but if you have homemade it would be even better