May 4, 2020 Plume Ridge Bottle Shop

Asparagus, Prosciutto and Herbed Goat Cheese Galettes

Four galettes

Simple and elegant, this crispy and savory galette is loaded with fresh asparagus, prosciutto and goat cheese. This is a classic recipe that comes in handy in the springtime when asparagus is in season. It is also a great entree to serve at brunch when you are looking for something that is light and flavorful. This recipe can be easily doubled for a group. All ingredients can be prepared the day ahead and assembled and baked on the day of your event. A bright crisp Rosé will bring plenty of flavor and acidity and enhance the savory notes.

Makes 4 galettes servings

Galette Pastry Rounds Ingredients:

¼ cup milk
6 tablespoons unsalted butter, melted and cooled
3 large egg yolks
1 large whole egg
2 cups all-purpose flour
2 teaspoons salt

Instructions:

In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, and salt. Stir flour mixture into milk mixture until just combined.
On a lightly floured surface with floured fingers knead dough 6 to 8 times. Do not overwork. Wrap dough in plastic wrap and chill 1 hour.
Preheat oven to 450 degrees Fahrenheit
Divide dough into 4 pieces. On a lightly floured surface, or between 2 pieces of parchment, roll each piece of dough into a 8-inch round. Transfer rounds to 2 baking sheets and fold edges and crimp . Chill rounds 20 minutes. Bake in middle and lower thirds of oven for about 5 minutes or until lightly browned. Transfer to racks and cool. This part can be done 1 day ahead and kept in plastic at room temperature until assembly.

Galette Filling Ingredients:

2 medium onions thinly julienne sliced
1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound thin asparagus trimmed
4 ounces thinly sliced prosciutto
6 ounces herbed soft goat cheese at room temperature

Instructions:

In a skillet melt butter. Add oil and onion with salt and pepper to taste. Cook over low heat for 15 minutes until soft and golden.
Cut asparagus into 1 inch pieces and cook in a large saucepan of boiling water 3 minutes or until just tender. Drain asparagus and transfer to a bowl of ice water to stop cooking and preserve bright green color. Lift asparagus out of ice bath and pat dry.
Preheat oven to 400 degrees
Top each galette with onions spread evenly then prosciutto slices, asparagus, and goat cheese in that order. Bank on a baking sheet in the middle of oven for 15 minutes, or until lightly browned. Cool on a rack. Cut into wedges when ready to serve.

This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.