Asparagus Leek Galette
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.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Asparagus Leek Galette
Prep Time85 Minutes
Servings6
Cook Time35 Minutes
Ingredients
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
Directions
- 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.
85 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Gold Medal All-Purpose Flour, 5 Pound
$5.79$1.16/lb
Crystal Granulated Sugar, 4 Pound
$4.29$1.07/lb
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
Hope Creamery Unsalted Butter, 1 Pound
$9.99$9.99/lb
L&B Large Organic Brown Eggs, 12 Each
$5.89$0.49 each
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Fresh Green Asparagus, 1.25 Pound
$8.74 avg/ea$6.99/lb
Hope Creamery Unsalted Butter, 1 Pound
$9.99$9.99/lb
Leeks, 1 Each
$2.99
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Crushed Red Pepper Flakes, 1.5 Ounce
Deal
$4.99 was $5.99$3.33/oz
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
Emmi Le Gruyere Cheese, 5.3 Ounce
$9.49$1.79/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
Deal
$19.99/lb was $24.99/lb$19.99/lb
L&B Large Organic Brown Eggs, 12 Each
$5.89$0.49 each
Directions
- 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.