Asparagus Leek Galette
When you make a galette, you’re not just making a flaky, free-form French tart, you’re making a piece of history. Galettes have been around since the Middle Ages, when the Normans invaded France over 1,000 years ago. The word galette comes from the Norman word gale, which means ‘flat cake,’ and today it refers to a variety of flat, crusty pastries with either a sweet or savory center. As Emma Wartzman writes in Bon Appétit, “if a crusty cake and pie had a baby,” you would get a galette.
Part of a galette’s appeal is its rustic look, with its hand-folded edges and tossed-on, oh-I-just-woke-up-this-way fillings. Of course, you can make the edges more precise and line up the fruit or vegetables in tidy rows, but there’s something charming about a pastry delicious enough to serve at the Court of Versailles, all while looking like a breakfast more suited to Oliver Twist.
Our Asparagus Leek Galette has a deep-golden crust that’s buttery and crispy and stands up to the hearty filling of melty cheese and crunchy vegetables. The Gruyère is creamy and earthy; garlic, thyme and red pepper flakes add a pop of brightness; and rich, sharp Parmesan brings a note of complexity. It’s a satisfying spring treat that’s as delightful to look at as it is satisfying to eat.
6 to 8 servings
Preparation time: 1 hour 25 minutes
Cook time: 35 to 40 minutes
For the crust:
1 ½ cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 stick unsalted butter, diced and chilled
1 large egg yolk
¼ cup cold water
For the filling:
1 bunch asparagus
2 tablespoons unsalted butter
1 leek, thinly sliced, soaked, rinsed and drained
2 large garlic cloves, thinly sliced
½ teaspoon L&B Crushed Red Pepper
½ teaspoon finely chopped fresh thyme leaves
1 ½ cups freshly grated Gruyère cheese
¾ cup freshly grated Parmesan cheese, plus more for garnish
1 large egg, beaten
- To make the crust: In a food processor, add the flour, sugar and salt, and pulse 3 to 5 times, until combined.
- Add the chilled butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk, then slowly add the cold water while processing the mixture. Process until the dough just starts to form a ball.
- Transfer the dough to a lightly floured surface, and shape it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour.
- To make the filling: Heat the oven to 375 F.
- Trim off the woody ends of the asparagus. Thinly slice each spear on the bias, about ¼-inch long.
- In a large skillet, heat the butter over medium-high heat until it’s foaming. Add the asparagus and sauté for 2 minutes. Add the leeks, garlic, crushed red pepper and thyme, and sauté for 3 to 5 minutes, or until everything is just softened.
- To assemble the galette: On a lightly floured piece of parchment, roll the dough into a circle, about 14 inches in diameter and ¼-inch thick. Transfer the dough and parchment onto a baking sheet. The dough should hang slightly over the long edges of the baking sheet.
- Sprinkle the Gruyère and Parmesan over the dough, leaving a 2-inch border around the edge. Spread the sautéed vegetables on top of the cheese in an even layer.
- Fold the edge of the dough over the filling, pleating the dough as you go around. Brush the dough with the beaten egg.
- Bake for 35 to 40 minutes, or until the crust is golden brown.
- Let the galette cool for 5 minutes. Garnish with additional Parmesan, then slice and serve warm or at room temperature.