Asparagus Mushroom Galette
A delicious savory spring meal, this asparagus mushroom galette is studded with creamy goat cheese and covered with a flaky, buttery crust.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at karalydon.com.
Cooking tools:
- Food processor
- Pastry cutter
- Plastic wrap
- Rolling pin
- Parchment paper
- Saute pan
- Baking sheet
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pastry brush
- Refrigerator
- Spoon
- Stove
- Whisk
- Fork
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter (1 1/2 sticks)
- 1/3 cup ice cold water
- 5 ounces goat cheese, crumbled and divided
- 1 tablespoon olive oil
- 1/2 onion, diced
- 10 ounces sliced cremini mushrooms
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 clove garlic, minced
- 5 thyme sprigs
- Salt
- pepper
- 1 egg, beaten with 1 tablespoon water (for egg wash)
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