I love make pies or quiches but adore the Galette. It's like a pie but I think is better and easier than pie. The crust is buttery and flaky but is own pretty and simple, rustic way.
And the best of all you can fill with other vegetables, meats or cheeses and you will love!
I adapted this recipe from Simple Bites
1 1/4 cup whole wheat flour or all purpose flour
1/2 teaspoon salt
8 tablespoon unsalted butter cut into small pieces
1/4 cup plain greek yogurt
1/4 cup ice cold water
2 teaspoons lemon juice
3/4 cup ricotta cheese (or goat cheese)
1/2 cup grated parmesan
1/4 cup grated mozarella
1 tablespoon more 1 tablespoon vegetal oil
1 garlic clove minced
400 grams asparagus washed and trimmed
o 1 tin asparagus
1 egg yolk
1 teaspoon water
to prepare crust
Combine whole wheat flour and salt in a bowl of food processor (or by hand) Pulse to combine and add butter and pulse until mixture resembles coarse meal.
Transfer mixture to a large bowl .
In a small bowl whisk yogurt, water and lemon juice.
Mix with flour mix and use your hand to form dough into a ball.
Wrap in plastic and store in fridge for 20 minutes.
Whisk oil with garlic clove in a bowl. In other bowl combine the cheese and ricotta and stir with one teaspoon of oil mixture.
Refrigerate until is ready for use.
To assemble galette preheat oven to 180°c (380 °F)
Line a baking sheet with parchment paper and set aside.
On a well floured surface roll the chilled dough and make a circle trimming edges until smooth.
Transfer dough to lined baking sheet.
Leave a border about 5 cm (2 inch) and spread the cheese mixture evenly over dough.
Arrangue asparagus over the cheese cream the drizzle remaining oil over the top.
Fold over the edges of dough pleating to make it fit.
Whisk together egg yolk and water.
Brush over the crust and bake for 30 minutes or until cream cheese is puffed and asparagus is tender and crust is golde brown.
Galette de espárragos, queso y ricotta