How to make spring galette at home

 I know it's too early for asparagus, at least in New York, but I'm tired of waiting, and both of them now have my recipe, [waving hands].

How to make spring galette at home
How to make spring galette at home


For the summer, outside, to vaccinate all my friends, I stay with my children so they can stay away from the screen all day.

How to make spring galette at home

 I don't know if you can cover your feet and ask for them (I would have tried) But if there is one on this list, we can move it quickly, these are spring vegetables. 

The grocery store Asparagus was beautiful and I stayed there until the newly purchased Greenmarket items arrived and I was asked to put it aside.

This galley has been in production for many years. Every spring I pick up a box of asparagus gallons, but discard each one because it is too *****, soft, colorful and / or overlapping - long hunts and water baths or roasts and mince and so on .

[See above: No patience.]

If we are going to make a home overview - if you do, the pay is too high - I want everything to be as comfortable as possible.

After that trial and error, I found the correct Zucchini and Ricotta Gallet technique in the archives.

Strain the salt and chopped asparagus until it is tender enough for cooking to a crisp tenderness without staining in the oven.

The mixture of cheese, lemon and garlic creates a meaningless base in the oven, beyond its capacity: bubbly and asparagus locks on top, and pungent spices.

It is surprisingly hot or at room temperature, and keeps it in the refrigerator for a week. You will not regret doing both.

Of course you can use a stored pie overlay instead - the way to go here for removal and baking - but I guarantee this dough is easy and you will give it a try. 

Puff pastry can also work, but not for fun, so you want to make a flat **** more. I put 1/2 cup all-purpose flour with whole wheat flour here.

    Top tile

    1/4 teaspoon fine sea salt

    Cut into 8 tablespoons (4 ounces or 115 grams) of cold unsalted butter

    3 to 4 tablespoons (45 to 60 ml) of cold water


    1 pound of asparagus

    kosher salt

    1/2 cup (125 grams) ricotta cheese

    1/2 cup (45 grams) ground croutons, comte or kota cheese

    1/4 cup (30 grams) ground Parmesan or Pecorino cheese

    1 clove garlic, chopped

    Red chili flakes or freshly ground black pepper

    1 tbsp (15 ml) olive oil

    1 lemon finely chopped experience

    1 large egg or egg yolk (optional, to shine)

Make the crust: In a large bowl add flour and salt. Sprinkle the flour with butter, using a pastry blender or your fingers and knead the dough until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and knead / knead;


It should form large clusters; Otherwise add the last spoonful of water. Using your hands, combine it into a single mass.

Transfer the dough to a large square of parchment paper, fold it into a wide pocket and fold tightly. Cool, refrigerate for 1 to 2 hours or 4 days. In about 20 minutes, the freezing process can be accelerated through the freezer.

Make the filling: Hold the asparagus tightly (there is no need to break it) and cut the tips into 1-inch sections and the remaining darts at very sharp slices at a sharp angle.

In a large bowl, toss with 1 teaspoon of kosher salt and set aside for 30 minutes.

In a small bowl, add ricotta, crouton, parmesan, garlic, a pinch of salt and pepper to taste.

Tap the asparagus on a sieve and wrap in parchment paper. Turn it into an empty bowl and add olive oil, lemon zest and pepper to taste. (Salt is not required as it can be found at the right time with the salting step.)

Assemble the galette: Preheat the oven to 400F. Roll the dough into a firm crust and using a parchment paper wrapped in it, draw a large baking sheet.

On the dough counter, roll the dough into a large circular shape, about 14 inches. Transfer it to parchment paper in the pan. Spread the ricotta mixture in the center and leave 3 inches.

Spoon asparagus on top of ricotta crust. To complete the page, bend the border and beg to fit. The center is open.

For a dark, shiny crust, beat an egg or a yolk in 1 teaspoon of water and brush the top of the crust.

Bake galetta: 30 to 35 minutes until the crust turns dark golden brown. Chives, serve hot.


Do it in advance: This galette is kept in the refrigerator for a week. It is best at room temperature, but even better, so the cheese is elastic again.

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