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Asparagus and Artichoke Galette

Asparagus and Artichoke Galette

Springtime asparagus and artichoke hearts are featured in this lovely galette.  The buttery thyme infused crust holds a cheesy filling that puffs up around the veggies.  It makes a great dinner with a salad, or a first course for a larger meal.  It tastes great cold!

Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
resting time 15 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 1/4 cup unbleached AP flour
  • 1/4 tsp salt
  • 2 tsp fresh chopped thyme
  • 8 tbsp 1 stick frozen unsalted butter
  • 1/4 cup plain greek yogurt
  • 1/4 cup ice cold water
  • 2 tsp lemon juice

Filling

  • 1/2 cup goat cheese softened to room temperature
  • 1/2 cup shredded mozzarella cheese I just use 'pizza' mozzarella
  • 1/4 cup grated parmesan cheese
  • 1/3 cup artichoke spread or finely minced artichoke hearts, about 3
  • 2 tsp olive oil
  • 2 garlic cloves minced
  • 1 tsp fresh thyme chopped
  • 1 tsp hot pepper flakes
  • 12-15 asparagus spears trimmed
  • 4-5 jarred artichoke hearts quartered
  • 1 egg
  • 1 tbsp fresh thyme
  • Maldon finishing salt for the crust

Instructions

For the Crust

  1. Add the flour and 1/4 tsp salt to a bowl. Whisk to combine. Add 2 tsp fresh chopped thyme.
  2. With the large holes of a grater, grate the butter stick into the flour. Mix gently with your fingers until mixture resembles coarse meal.
  3. In a smaller bowl, whisk together the yogurt, water and lemon juice. Pour this over the flour mixture and use your hands or a wooden spoon to form the dough into a ball. Flatten slightly and wrap in plastic wrap. Place in the freezer for 20 minutes.

To prepare the Filling:

  1. Whisk together the olive and garlic cloves in a small bowl.
  2. In a separate bowl, combine the three cheeses and then add the olive oil mixture. Stir in the thyme and hot pepper flakes. Refrigerate till ready to use.

To Assemble:

  1. Preheat the oven to 400F. Remove the dough from the freezer.
  2. Line a baking sheet with parchment paper and set aside.

  3. If the asparagus spears are on the thinner side, you won't need to prepare them other than trimming them.

    If they are thicker, then steam the asparagus spears in a steamer bowl for no more than 5 minutes Set aside.

  4. On a well floured surface, roll out the dough into a 12 inch circle, trimming the edges to clean it up. Transfer the dough to the parchment or silpat lined baking sheet.

  5. Leaving a 2 inch border untouched, spread the cheese mixture evenly over the dough. Arrange the asparagus, trimming to fit over the cheese. Scatter the artichoke quarters around the asparagus, then drizzle 1 tsp of olive oil over the top. Sprinkle with the fresh thyme and/or extra hot pepper flakes.

  6. Fold the edges of the dough in and over the filling, pleating to make it lay nicely.
  7. Whisk together the egg and 1 tsp water. Brush this over the crust. Sprinkle the edges with the finishing salt.
  8. Bake for 30 minutes or until the cheese is puffed and crust is golden brown. At the 15 minute mark look in to see if it is baking up properly. Sometimes the crust will pull away. If so, gently use a spatula or towel to push the crust edge back over the filling.

  9. Using the parchment paper to transfer, move the galette after 5 minutes to a cutting board. Let the baked galette rest on a cutting board for another 10 minutes before cutting into it. The cheeses need to set.

Recipe Notes

This also tastes lovely at room temperature. It even tastes good cold!