Photo: Leigh Loftus
I love shopping at farmer’s markets. I mean, I know that everyone loves shopping local and buying fresh food blah blah blah, but I can’t help but be cliche. I love that at each farmer’s stand, there is the possibility of a new recipe, a new idea, an inspiration that I never would have thought up standing in the grocery store sandwiched between bags of baby spinach and imported cherry tomatoes.
Now, I’m not saying that I’m above consuming bagged greens or Chilean tomatoes in the depths of frosty February when a farmer’s market seems like an impossible luxury. Just that…well…they aren’t quite inspiring as is talking to the farmer’s who actually grew your food. It makes you feel guilty about letting your greens rot in the refrigerator while you order takeout Chinese and I know that from experience, that’s all I’m saying.
Now, fat, fresh asparagus fresh from a farm within driving distance? Yes, please.
Photo: Leigh Loftus
Since I already sound like a food snob here I’m going to hop off my soap box and wrap all of this fresh delicious asparagus into butter-drenched, straight-from-the-freezer puff pastry. I’ve made this recipe with homemade pie dough (or pate brisee) as the French like to call it, and I actually like it better with puff pastry.
It’s possible that I like it better because the puff pastry was ten times easier to work with than its homemade counterpart, but let’s not overanalyze here.
If you’re scratching your head wondering what a “galette” is, well, it is a general term used in French to designate various types of flat, round or freeform pastry. I like to think of it as an open-faced pie or tart. It will make your friends think you’re fancy, but mine already know better.
- 4 ounces goat cheese (chevre)
- 1 pound fresh asparagus (about 1 dozen spears - mine were pretty thick)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper (freshly ground, if possible)
- 1 piece puff pastry dough, thawed
- Preheat your oven to 375 degrees. Roll out puff pastry on a floured surface according to the directions on the package. You should end up with a misshapen rectangle.
- Once the pastry is rolled out, transfer to an ungreased baking sheet. Crumble goat cheese over the surface of the pastry, leaving a 1½ inch rim (like you would a pizza for the crust). Top the goat cheese with asparagus and drizzle with olive oil. Sprinkle with salt and pepper. and top with , onions, cheese and herb mixture over the dough, leaving a 1½-inch border.
- Fold the border over the asparagus/cheese mixture, rolling the edges as needed to make the dough fit snugly over the vegetables. The center of the pastry will be open. Bake in preheated oven for 35-40 minutes or until dough has turned golden-brown and cheese is melted.
- Serves 2 as a main dish, 4 as an appetizer. Recommended serving: pair with a big green salad and a glass of crisp white wine, such as Southern Right Sauvignon Blanc or even a light glass of champagne.
55 Comments
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Lexi
June 27, 2011 at 1:03 pmOh I definitely need to try this!
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NancyC
June 24, 2011 at 1:20 pmThis sounds so good-asparagus is one of my favorite veggies, and I love goat cheese. I haven’t made a galette before, so this may be my first one!
natalie (the sweets life)
June 23, 2011 at 1:15 pmgalettes are my FAVORITE!!!!! this sounds like one i’d be all over–goat cheese & asparagus?! love it!
Mercedes
June 22, 2011 at 7:55 pmLove this idea for a savory galette. I will likely try one with tomatoes as well!
Shannon
June 22, 2011 at 3:01 pmasparagus is definitely inspiring 🙂 fabulous creation!
Chaya
June 22, 2011 at 7:01 amI am a big fan of galettes but I have only made sweet ones. I have the goat cheese but may have to sub the vegetable. This is one, I really want to make. Thanks for sharing it.
Heather @girlichef
June 22, 2011 at 6:43 amOh, that looks amazing, I love rustic galettes and tarts. The asparagus/goat cheese combo sounds perfect, too =)
bellini
June 21, 2011 at 7:58 pmI find inspiration at the farmers market as well. What is missing from our market is zucchini blossoms for stuffing this time of year.
Kate (What Kate is Cooking)
June 21, 2011 at 6:39 pmI LOVE goat cheese and asparagus together! This looks so fancy 🙂
Betty @ scrambled hen fruit
June 21, 2011 at 3:54 pmLove those fat tender spears of asparagus in this galette! It looks delicious. 🙂
melissa@IWasBornToCook
June 21, 2011 at 1:47 pmLove these ingredients…that’s my kind of galette!
Susan
June 21, 2011 at 12:57 pmWhat a wonderful way to enjoy freshly picked asparagus! We have a wonderful farmers’ market not too far away and I’m sad to say I haven’t had time to visit on the days it is open.
Chutneyandspice
June 21, 2011 at 11:07 amCouldn’t agree more about farmers markets and local food, it just feels right on a really basic level. Love the look of your tart, I’d buy one of those atva Market if you were selling them!
Greg
June 21, 2011 at 10:31 amSuch a gorgeous dish and so perfect for summer.
Georgia @ The Comfort of Cooking
June 21, 2011 at 10:14 amMaris, this looks so delicious and really has opened my eyes to making savory galettes. I’ve only ever made them sweet but definitely want to try something like this soon! Thanks for the inspiration and the fantastic recipe. 🙂
Nicole@HeatOvenTo350
June 21, 2011 at 10:02 amThis is beautiful. What a great way to enjoy both the great taste of asparagus and goat cheese.
Gen
June 21, 2011 at 9:50 amLooks amazing!!!!!!!!!! I miss eating asparagus….they don’t have it here… 🙁
Beth @ DiningAndDishing
June 21, 2011 at 9:48 amSO beautiful Maris! I’m with you on Farmer’s Markets. Sometimes grocery store produce is unavoidable. But when the summer months hit and Farmer’s Markets are abundant – cooking gets so much more fun!
brandi
June 21, 2011 at 9:10 amI have never made a galette, but I want to! This one sounds perfect, and they look so beautiful and rustic.
Mary
June 21, 2011 at 8:12 amWhat a wonderful way to use asparagus. The crop here is starting to thin, but I have enough left to give this a try.This sounds delicious. I hope you have a great day. Blessings…Maryi
Alexis @ There She Goes
June 21, 2011 at 7:04 amAHH you have combined two of my favorite things in the world! perfect dinner for later this weekend!
megi
June 21, 2011 at 6:17 amGoat cheese makes such a wonderful base for tarts and galettes, looks absolutely delicious.
Blond Duck
June 21, 2011 at 6:07 amI wish we had a farmer’s market that was decent. This looks delectable!
Angela
June 21, 2011 at 5:55 amThis is really interesting. I never would have thought of using asparagus like this.
Averie @ Love Veggies and Yoga
June 21, 2011 at 4:57 amIt looks beautiful and i LOVE asparagus. It makes me happy! 🙂
yummychunklet
June 20, 2011 at 9:10 pmThat’s a rustic and delicious looking tart! Love the asparagus.
Lisa from Lisas Yarns
June 20, 2011 at 8:56 pmAhh! Be still my heart. I was obsessed with Gallettes when I was in France. I am determined to try to figure out how to make a gluten free version as I think gallettes would be a great ap for the Julia Child night I co-host with my aunt in the fall. Then my family could understand the glory that is a well-made gallette. I talked abouth them ALL THE TIME when I was in Paris. MMmmmmm!
Tenina
June 20, 2011 at 8:18 pmThis looks fantastic Maris, Love tarts (as you know!) and love asparagus, so perfect pairing!
Bee
June 20, 2011 at 8:09 pmI keep seeing these open-faced tarts with asparagus–I looove asparagus, so I’ve been itching to make them! Asparagus is awful hard to slice though, how do you serve it? I imagine butchering it horribly if I tried to slice it, heh.
Laura @ SweetSavoryPlanet
June 20, 2011 at 7:52 pmI actually have mild withdrawals when I don’t do our local farmers markets on Sat. I enjoy seeing all those familiar faces with their fresh produce that I know they grew. It is like staying in touch with an old friend and food is involved! I love galettes because they are free form, can take almost any shape and still be rustic and delicious. Nice recipe.
Emma
June 20, 2011 at 7:36 pmOooh yeah. Although my first thought when it comes to galette is “sweet!” this looks very lovely. And right on to local asparagus – they let the stuff at the store get so woody and large, it annoys me:)
Karriann Graf
June 20, 2011 at 7:15 pmThis looks simple enough for a dinner for two. Love the seasonal asparagus! Happy Cooking!
Jennifer @ Raisin Questions
June 20, 2011 at 7:06 pmI also can’t disagree about the worth of farmer’s markets… but I can’t say the farmer’s market near me is worth it. I was so bummed when I went for the opening day two weeks ago. It seems one farm has the monopoly on Long Island markets, and they take advantage with the prices — 99 cent aspargus in my dreams; it was $4.00 for a tiny bunch. I went ready to spend a little extra for local, but I left without making a single purchase. I just couldn’t afford it! One of my friends suggested checking it out again later in the season… we’ll see! I’m glad I started a garden this year…
Christy
June 20, 2011 at 6:55 pmYeay for fresh food/produce from the farm, I am totally with you on that!:) Unfortunately, living in the city means I have to make do with what I see in the grocery aisles and shelves, and going through the labels to see what they put in those packed and alleged ‘fresh produce from the farm’ on the label and wondering what kind of bacteria lives in my food:p
I giggled the minute I read your line on that because it was just what most of us go through, and seriously, you are tempting me with that line on fresh asparagus! If you’re not careful, I’m gonna make you send me a whole delivery of asparagus from the farm (but then again, it would reach here a few days and they need to be packed, and well…)
I like the sound of the galette, it looks very simple and the type of comfort food that anyone wouldn’t mind having;)
The Waspy Redhead
June 20, 2011 at 6:48 pmYum! I make something similar using gruyere & frozen puff pastry. I need to challenge myself to make pastry from scratch more often. I avoid pies like the plague but it’s not as hard as I make it out to be.
Thanks for sharing!
Ruth
June 20, 2011 at 6:26 pmThis looks lovely and I do have some asparagus waiting to be used…..thanks for sharing!
Tessa
June 20, 2011 at 6:22 pmI always love how rustically beautiful galettes are. The addition of goat cheese in this recipe sounds fantastic!
Dishes of Mrs. Fish
June 20, 2011 at 6:21 pmThis sounds divine! We love asparagus. 🙂
katelin
June 20, 2011 at 6:20 pmthis seriously looks so incredibly tasty, i cannot wait to try this out.
Rachel @ Not Rachael Ray
June 20, 2011 at 5:39 pmSo pretty! Looks delish! I love asparagus, and I just pureed a bunch for my 9mo old…we’ll see if she likes it! 🙂
Three-Cookies
June 20, 2011 at 5:29 pmNice reminder for me to make some pastry
Roz
June 20, 2011 at 4:58 pmHi Maris, oh my, this looks amazing!!! Yay for local fruit/veg coming into season!!!
Heidi @ Food Doodles
June 20, 2011 at 4:54 pmThat looks awesome! I’ve been wanting to make a savory galette since I love sweet ones so much but I don’t think I’ve ever seen one until now. Ah, the possibilities are endless. Yours looks fantastic, and our local asparagus is ready right now. I’ll have to give it a try 😀
Simply Life
June 20, 2011 at 4:45 pmoh I’m loving this combination of flavors!
Nami @ Just One Coookbook
June 20, 2011 at 4:35 pmHi Maris! I don’t think I’ve heard “galette” before, but when I see the picture, it looks familiar. I love your simple asparagus and goat cheese version since you can taste each ingredient so well when we don’t use too many at once. I’m not vegetarian but I’ll be happy without eating meat when it comes to simple food like this… delicious.
Nadia
June 20, 2011 at 3:52 pmLovely galette, a great summer lunch on a patio. 🙂
Since it’s asparagus season, I’ve seen bunches of asparagus for 99 cents at the farmers’ markets! I will have to make this soon.
Sarah @ The Smart Kitchen
June 20, 2011 at 3:36 pmThat looks beautiful! I agree with you wholeheartedly about farmers’ market inspiration, and to be honest, I’ve been stashing away galette recipes for awhile now…usually they are of the sweet variety, so I like this savory version.
Juliana
June 20, 2011 at 2:59 pmMaris, I like the simplicity galette, asparagus and goat cheese, very elegantly presented and so tasty.
Have a wonderful week ahead 🙂
Erica
June 20, 2011 at 2:48 pmI agree- there is something amazing about buying local. And this whole meal…just amazing! I can’t wait until I can have some goat cheese post baby! Delicious!
Shari @ Chicago Cuisine Critique
June 20, 2011 at 2:25 pmYum! This looks very similar to one of my Foodie Friday features. I want some!