Spring Galette with Asparagus, Gruyère, and Mango Recipe

Ingredients

• 1 1/4 cups PLUS 2 tablespoons (165 g) all-purpose flour
• 1/2 tbsp Minced fresh thyme leaves
• 1/4 cup Greek yogurt (55 g)
• 1/4 cup Cold water (59 ml)
• 1/2 tsp Salt
• 8 tbsp Unsalted butter, cubed and chilled (one stick / 113 g)
• 2 tsp Lemon Juice
• 2 ounces Gruyère cheese, grated (57 g / about half a cup)
• 1 medium Tomato, thinly sliced (about 130 g)
• 30 Asparagus tips or about 8 full spears cut into 2-inch lengths
• 1/4 tsp Freshly ground black pepper
• Pinch of red pepper flakes
• 2 ounces Parmesan cheese, grated (57 g / about half a cup)
• A few thin slices of red onion (about 15 g)
• 1/4 tsp Salt
• 2 ounces Fresh mango (about 1 small mango), chopped into 1/2-inch pieces (57 g)
• 1 Large egg yolk
• 1 tsp Water