Asparagus and Goat Cheese Savory Galette
Asparagus and Goat Cheese Savory Galette is an easy vegetarian appetizer for almost any occasion; a fancy brunch, party or even just for dinner. Caramelized asparagus pairs well with the creamy goat cheese and flaky pie crust.
Ingredients
- 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
Instructions
- 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.
Notes
- Store bought pie crust is what I use but if you have homemade it would be even better