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.
1nine inch pie crust
Kosher salt to taste
Black pepper to taste
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
Asparagus and Goat Cheese Savory Galette https://smackofflavor.com/asparagus-and-goat-cheese-savory-galette/