Mushroom and Asparagus Galette

Name: Mushroom and Asparagus Galette
Ingredients: 2 cups Baker’s Field or Sunrise Flour Mill pastry flour; 1 cup Kernza® flour; 1 teaspoon salt; 1 ¼ cup butter, ice cold, cut into small pieces; 1 egg; 5 Tablespoons cold water; 1 Tablespoon white vinegar; 1 pie crust from Kernza® Pie Crust recipe above; 1-2 Tablespoons sunflower oil, or other neutral oil; 6-8 ounces Northwoods shiitake mushrooms, stems removed, caps cut into ¼ inch pieces; ¾ teaspoon coarse salt; Freshly cracked black pepper to taste; 1 teaspoon fresh thyme, minced; 4-5 ramps or spring onions, washed dried, roots trimmed, and cut into a thin julienne; 4 cups of greens such as arugula, or spinach, washed and dried; 6-8 spears asparagus, washed, ends trimmed and cut into 1 inch pieces; 1 cup crumbled fresh cheese from Shepherd’s Way, Cosmic Wheel or Singing Hills

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This recipe comes from our first zoom cook-along class with Market chef Beth Jones. Join the Mill City Cooks Facebook…

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Ingredients

2 cups Baker’s Field or Sunrise Flour Mill pastry flour
1 cup Kernza® flour
1 teaspoon salt
1 ¼ cup butter, ice cold, cut into small pieces
1 egg
5 Tablespoons cold water
1 Tablespoon white vinegar
1 pie crust from Kernza® Pie Crust recipe above
1-2 Tablespoons sunflower oil, or other neutral oil
6-8 ounces Northwoods shiitake mushrooms, stems removed, caps cut into ¼ inch pieces
¾ teaspoon coarse salt
Freshly cracked black pepper to taste
1 teaspoon fresh thyme, minced
4-5 ramps or spring onions, washed dried, roots trimmed, and cut into a thin julienne
4 cups of greens such as arugula, or spinach, washed and dried
6-8 spears asparagus, washed, ends trimmed and cut into 1 inch pieces
1 cup crumbled fresh cheese from Shepherd’s Way, Cosmic Wheel or Singing Hills