A galette is a fancy term for a free-form pie. In this instance, the “pie” is a savory one with a mixture of creamy goat cheese, mozzarella, and parmesan, and topped with asparagus and grape tomatoes. While baking this delight, the asparagus gets tender crisp and slightly roasted, while the tomatoes roast and start to burst, releasing their sweet tangy juices. Perfect with a small salad, this could be a brunch, lunch, or dinner item. I’d even be so bold as to serve this with some over easy eggs for breakfast. I consider this recipe more of a hybrid of a savory pie and a pizza. Flaky buttery crust topped with oozing cheeses and wonderfully fresh vegetables.
6oz. creamy goat cheese, room temperature
1/4 cup grated parmesan
1/2 cup pizza blend cheese (I used mozzarella, provolone, parmesan, romano mix)
pinch of garlic powder
salt and pepper
1/2 lb. asparagus, bottoms trimmed
1/2 cup grape tomatoes
1 1/4 cup flour
1/2 teaspoon salt
1 stick cold butter, cubed
1/4 cup cold water
In a food processor, pulse the flour, salt, and butter until crumbly like wet sand.
With processor running, slowly drizzle in cold water until the dough starts to slightly pull together. Do not add too much water or the dough will be tough.
Wrap dough in plastic wrap and shape into a disc. Chill in refrigerator for 30 minutes.
Meanwhile, preheat oven to 400 degrees and assemble cheese mixture.
Line a baking sheet with parchment paper and lightly flour the dough on both sides. Roll out until about 1/4″ thick.
Smooth cheese mixture onto the center of the dough and gently work out toward the edges of the dough, leaving a 2″ border.
Top with asparagus and tomatoes and drizzle with olive oil.
Gently fold edges of the dough over and work around the perimeter of the circle. This is not a science. Just make sure you fold the edges all the way around to create a border similar to a pizza crust.
Bake for 30 minutes or until golden.
Serve hot or at room temperature.