Asparagus Galette
- Crust Ingredients:
- 1 1/4 Cup All-Purpose Flower
- 1/4 TSP Kosher Salt
- 1/4 TSP Ground Nutmeg
- 8 TBSP Cold Unsalted Butter
- 1/4 Cup Sour Cream
- 2-4 TBSP Ice Water
- Filling Ingredients:
- 1 lb Asparagus
- Kosher Salt
- 1/2 cup ricotta cheese
- 1/2 Cup grated gruyere
- 1/4 cup grated pecorino cheese
- 1 tbsp sugar
- 1 Orange for zesting
- 1/4 tsp red pepper flakes
- 1 large egg, lightly beaten
- 1 large egg (for brushing)
Crust Directions:
Combine flour, nutmeg, and salt in a large bowl. Sprinkle butter over dough and use your fingertips to work it into the flour until it resembles small peas.
Sprinkle sour cream and 3 tbsp of ice water over the mixture. Mash it together to combine. Add 1 more tbsp if there aren't large clumps.
Use hands to bring together and transfer to parchment paper, patting into a flatter shape and wrap tightly. Chill in fridge until firm (1-2 hours)
Filling Directions:
Cut asparagus tips into 1 inch pieces and the rest into thin slices. In a large bowl, toss asparagus and 1 tsp salt- set aside for 30 min.
In a small bowl, combine ricotta, gruyere, pecorino, orange zest, sugar, & red pepper flakes. Set aside.
Heat oven to 400° F. On floured surface, roll out dough into a circle, 14 inches across. Transfer to parchment paper on pan.
Spread ricotta mixture in center, leaving 3 inches of the border bare. Spoon asparagus over ricotta. Fold border, pleating the edge. Leave center open.
Beat 1 egg with 1 tsp of water and brush crust.
Bake 30-35 minutes and enjoy!