Asparagus Galette

Mother’s Day brunch is one of those times where you need something both tasty and that comes together quick like this Asparagus Galette recipe comes together with only a few easy ingredients. Have you made galette before friends? I'd love to know your thoughts in the comments.

Asparagus is one of those spring vegetables that seem fancy! Like fancier than what most people grew up eating if you look at the stats for how much they are googled around this time each year - particularly with the growth in online searches.

It doesn’t take much for asparagus to become the start of the show whilst also going great with other spring produce like leeks and spring onions, peas and roasted spring root vegetables.

Ingredients and substitutions for Asparagus Galette

• Asparagus: Fresh asparagus is best to draw out the flavors during roasting.
• Parmesan: Salty Parmesan takes this dish to the next level, unless you are lactose intolerant, it’s best not to omit here. You could replace with Asiago or Manchego cheeses.
• Leek and Green Onions: Such a subtle flavor that makes this dish what it is thanks to their savoriness.
• Puff pastry: The best option here is store bought to make life easier! Flaky puff pastry works great and you'll see those layers shine through.
• Cream cheese: Full fat cream cheese was used here as it’s adds richness and creaminess beneath the asparagus. You could replace in equal measure with creme fraiche, if your prefer.

See recipe card for quantities.

How to make Asparagus Galette:

Roast the greens: Roast the leek and scallions, covered and then uncovered to char slightly.

1

Cool: Set the leek and scallions aside to cool completely.

Finely chop: Finely chop the roasted greens.

2

Combine: Combine the cream cheese, egg, parmesan and greens into a bowl and whisk until smooth.

3

Roll it out baby: Roll the pastry out until ¼ inch thickness.

Spread: Spread the cream cheese out evenly in the center of the pastry.

Spear it up: Press the spears into the cream cheese.

4

Fold and fold: Fold the pastry edges around the center on a 90 degree angle to get your beautiful folds.

Brush: Brush the remaining cream cheese in your bowl lightly over the edges of the pastry.

Bake: Bake until beautifully golden.

Serve: Slice and serve warm.

More spring lunch recipes you’ll enjoy

Asparagus and Smoked Chicken Quiche

Leek and Goats Cheese Pasta

Spicy Chicken Sandwiches

Asparagus Galette

Sylvie Taylor

An easy and fuss free Asparagus Galette recipe with lightly roasted greens whipped into a cream cheese filling, perfect for a brunch or spring gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Lunch, Side Dish, Snack

Servings 6

Calories 550 kcal

Ingredients

  

1x2x3x

• 1 leek sliced into ¼ inch slices
• 4 scallions green parts only, sliced into 2 inch pieces
• 180 grams / 6.35 ounces cream cheese room temperature
• 1 teaspoon sea or kosher salt
• 45 grams / 1 medium egg room temperature
• 29 grams / 2 tablespoons parmesan grated
• 400 grams / 14.1 ounces puff pastry
• 200 grams / 7 ounces asparagus base removed and halved lengthwise

Instructions

 

• Place a large oven tray in your oven and preheat to 200C/400F.
• Remove the puff pastry from your fridge and set aside to warm slightly towards room temperature.
• Place the leek and scallions into a small baking dish, stir 1 tablespoon of olive oil through and cover with aluminum foil.
• Bake for 10 minutes or until slightly soft, remove the aluminum foil and return to the oven for 5 minutes to char slightly on the edges.
• Remove from the oven and set aside to cool.
• Increase the heat in the oven to 220C/430F.
• Place the cream cheese, salt, egg and parmesan into a bowl.
• Finely chop the scallions and leek and add to the cream cheese.
• Whisk to combine until smooth and no lumps remain. Set aside.
• Roll out your puff pastry until it is ¼ inch thick and approximately a rectangle with uneven edges.
• Spread the cream cheese in the center of your pastry and spread out evenly, keeping 4 inch overlap on all edges.
• Press your halved asparagus spears into the cream cheese.
• Fold one portion of the pastry over on a 90 degree angle and press the edge, continuing folding the pastry over at the edges on an uneven angle around the filling.
• Brush a little off the cream cheese remnants over the edges of the pastry.
• Place into the oven and bake for 25 minutes, until golden.
• Remove from the oven and allow to cool slightly.
• Slice and serve warm with a side salad.
• Enjoy!

Notes

• Parmesan: Salty Parmesan takes this dish to the next level, unless you are lactose intolerant, it’s best not to omit here. You could replace with Asiago or Manchego cheeses.
• Leek and Green Onions: Such a subtle flavor that makes this dish what it is thanks to their savoriness.Roasting the greens not only helps soften them, but the flavor that is infused into the cream cheese is lightly of onion dip which pairs beautifully with the asparagus.
• Temperature of your cream cheese: The cream cheese is best here when it’s been able to come to room temperature, this will help the egg combine with the cream cheese and make it nice and smooth.

Recipe by Roamingtaste

Nutrition

Calories: 550kcal

Keyword savory baking, spring baking, spring dish

Tried this recipe?Let us know how it was!