Asparagus Galette with Mascarpone from The Vegetarian Kitchen by Prue Leith and Peta Leith

Ingredients

• 40 g vegetarian Parmesan-style cheese, grated, plus 20 g shaved for the topping
• salt and black pepper to season
• beaten egg or milk for glazing
• 300 g asparagus spears, trimmed (cut in half lengthways if very thick)
• 2 tbsp olive oil
• 250 g mascarpone cheese
• 225 g plain flour, plus extra for dusting
• a pinch of salt
• 90–100 ml iced water
• 140 g cold unsalted butter, cut into cubes