Katie Stew

A rich, simmering blend of my favorite things

Asparagus and Goat Cheese Galette


What is a galette? According to wikipedia, Galette is a term used in French cuisine to designate various types of flat, round or freeform crusty cakes. In this recipe, a galette is much like a pizza, but imagine a pizza with pie crust instead of pizza dough. It is a freeform tart of sorts.


When I came across this recipe on Pinterest, the photo made me start to drool a little bit, so I delved deeper. What is in this recipe? Turns out? All things that I like.

What’s not to like? It is basically a buttery pie crust filled with various cheeses and topped with asparagus. And let me tell you, it works.


I made this for some girlfriends for lunch on a beautiful sunny spring day, though this would also be the perfect brunch item. These photos were taken outside under a tree at our lunch, hence the dappled lighting. It is perfect served alongside a simple arugula salad with a glass of wine.

I will be making this recipe again and making the crust over and over. The crust is super easy to put together and makes a great buttery, flaky crust. I generally cheat and buy puff pastry or frozen pie crust when I cook. I’m just not big into making my own crust, but this one is worth it and only takes a few minutes. You could put all kinds of things inside this crust. Cheese and ham, berries and yogurt, slices of apple and butter. The possibilities are near endless.


Asparagus and Goat Cheese Galette
  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons frozen unsalted butter, cut into small pieces
  • 1/4 cup plain Greek yogurt
  • 1/4 cup ice cold water
  • 2 teaspoons lemon juice
  • 1/2 cup goat cheese, softened
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup grated mozzarella
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 pound asparagus, washed and trimmed
  • 1 egg yolk
  • 1 teaspoon water
  1. To prepare crust, combine flour and salt in a mixer and stir. Add butter and mix until mixture resembles coarse meal. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and mix until dough forms. Make dough into a ball with your hands. Wrap in plastic and store in freezer for 20 minutes.
  2. To prepare filling, whisk together olive oil and garlic in a small bowl. In a separate bowl, combine the three cheeses and stir in one teaspoon of olive oil mixture. Refrigerate until ready for use.
  3. To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  4. On a well floured surface, roll the chilled dough into a 12-inch oval. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the cheese mixture evenly over dough. Arrange asparagus over the cheese then drizzle remaining olive oil mixture over the top. Fold over the edges of dough, pleating to make it fit.
  5. Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until cheese is puffed, asparagus is tender, and crust is golden brown.



Slice it up, serve it warm, and enjoy!


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