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Asparagus Mushroom Galette



Recipe Info


Difficulty: Moderate
Mess Level: Moderate
Yield: 8 Servings
Prep Time: 40 min
Cook Time: 2 hr

Ingredients


For the Galette

  • 1 Nine-Inch Pie Dough or Puff Pastry
  • 1 Egg

For the Filling

  • 1 Small Bunch Asparagus
  • 2 Sweet Yellow Onions
  • 1 lb Assorted Mushrooms Such as Shittake & Chestnut
  • 1 teaspoon Chili Flakes (optional)
  • 2 Sprigs Rosemary
  • 2 Sprigs Thyme
  • 8 oz Cream Cheese, Softened
  • Salt to Taste
  • Pepper to Taste
  • Oil for Sauteeing

Video



Directions


Note: If using puff pastry you may need to reduce the bake time. Start with 25 minutes.

  1. Preheat the oven to 375 Fahrenheit.
  2. Thinly slice the onions, then heat a large saute pan to medium-high heat and add enough oil to lightly coat the bottom. Add the onions when hot and saute for a few minutes. Add a pinch of salt, turn the heat to low, and cover with an off-set lid. Stir the onions every 10-15 minutes until fully caramelized, about 45 minutes. Then allow to cool.
  3. Clean the mushrooms and slice them thinly. Heat a second saute pan to medium-high heat and add enough oil to lightly coat the bottom. When the pan is hot add the mushrooms, chili flakes, and the rosemary. Add salt to taste and saute until lightly browned and cooked halfway through. You may need to lower your heat after the first few minutes. Allow to cool and remove the rosemary.
  4. Strip the thyme off its stems and mix into the softened cream cheese. If the cream cheese is too firm to spread easily microwave for a few seconds.
  5. Snap the asparagus stems and if you have any large asparagus split them lengthwise.
  6. Quickly roll out the pie dough into your preferred shape (see above video for help) and transfer to a piece of parchment paper. Spread a thin layer of cream cheese leaving an inch of dough at the edges. You may not need all the cheese. Top the cheese with the caramelized onions, then the mushrooms, then add the asparagus in a neat row.
  7. Trim any excess pie dough and then fold the edges up (see video for details). Brush the asparagus with oil, then beat the egg with 1 tablespoon of water or cream and brush the egg wash on the pie dough. Sprinkle the dough with flake salt if desired and freeze the galette for at least 20 minutes.
  8. Bake the galette on a sheet pan for 40 minutes to an hour depending on your oven. The top and bottom should be golden brown and firm when tapped, and the cheesy filling should be lightly bubbling. Cool and serve.

Did You Make It? Tag Us!


@CleaverCooking
@CleaverCooking

Make It...


  1. Gluten Free: Use your favorite gluten-free pie crust.
  2. Vegetarian: Yes! This dish is naturally vegetarian.
  3. Meal Prep: Follow these steps if you want to prep ahead of time:

    1. Complete this recipe through step 7.
    2. Once the galette is frozen wrap it in plastic wrap or a large freezer bag and leave in the freezer for up to 3 weeks.
    3. Bake from frozen as directed in step 8, noting your bake time may increase slightly when baking from entirely frozen.

Savannah Says...


  1. What is a galette?

    1. It’s a free-form, though often round, crusty pastry with a savory or sweet filling. There are many kinds of galettes and they can be very personal.
  2. How do I sub puff pastry for the pie dough?

    1. Thaw the puff pastry for 30 minutes then roll out as directed above use as you would the pie dough.
  3. What’s your favorite sweet galette?

    1. I have a lovely recipe for a blackberry sage galette but lately, I’ve been loving fresh cherries with brandy, brown sugar, and lemon. It’s really hard to go wrong with summer berries, stone fruits, or autumn pears and apples.

Ramblings of a Line Cook

I love the feeling of rolling out pie dough that is still stubbornly stiff from it’s rest time in the fridge. The challenge of working that dough till it’s pliable but still cold, and understanding that every movement must be intentional so as not to work the gluten so much that begins to fight back.

You must work quickly, efficiently, and confidently. You musn't handle it too much or move too slowly or the butter will warm and begin to melt and then you have to race to the freezer and let the pie dough cool down again, stopping production entirely. A rookie mistake that every seasoned chef will still occasionally make.

The more I make galettes the less I feel the need to make a pie. A pie is a better choice if you’re trying to feed eight hungry people. But a galette will meet the needs of me and my three friends just fine. It’s light enough, filling enough, sweet enough, or savory enough. And enough is all you need when you're in my kitchen.

A caramelized onion base will take some time, yes. But what could be a better way to tie together local mushrooms at the peak of their season, the first asparagus shooting up from the ground, and, of course, a good layer of creamy cheese filled with earthy herbs? I can’t think of a single thing. And so, I will give myself permission to relax at my stove for 45 minutes, stirring the onions occasionally, while myself and the pie dough take a much-needed rest.

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