Mother’s Day brunch is one of those times where a mother is to be served completely and spoiled and this Asparagus Galette recipe is one where you don’t need much to impress and it 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.
But the truth is that 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.
Asparagus is great seared lightly with flavored butter or oven roasted and is also great in a quiche or a galette as per today’s recipe.
Growing up my mother only ate asparagus with liver which made it completely unappetizing for us kids, but it meant her German adoration of this vegetable was one where she really got to enjoy the treat that it was for her to dig into some spears on a plate without having to share.
How to prepare Asparagus Galette
- Roast the greens: Roast the leek and scallions, covered and then uncovered to char slightly.
- Cool: Set the leek and scallions aside to cool completely.
- Finely chop: Finely chop the roasted greens.
- Combine: Combine the cream cheese, egg, parmesan and greens into a bowl and whisk until smooth.
- 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.
- 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.
Tips for the best Asparagus Galette
Roasting your scallions and leek: 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.
More spring lunch recipes you’ll enjoy
Asparagus and Smoked Chicken Quiche
How to make Asparagus Galette:
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.
Place in the oven and bake for 10 minutes or until slightly soft, remove the aluminum foil and return to the oven to for 5 minutes to char slightly on the edges.
Remove from the oven and allow 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.
Asparagus Galette
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Lunch, Pies & Tarts
- Diet: Vegetarian
Description
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.
Ingredients
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
1 egg, room temperature
29 grams / 2 tablespoons grated parmesan
1 leek, sliced into ¼ inch slices
4 scallions, green parts only, sliced into 2 inch pieces
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.
- Place in the oven and bake for 10 minutes or until slightly soft, remove the aluminum foil and return to the oven to for 5 minutes to char slightly on the edges.
- Remove from the oven and allow 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.
Notes
Roasting your scallions and leek: 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
Keywords: spring, side dish, vegetarian side
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