Leek and Asparagus Galette
This leek and asparagus galette has a tender pastry shell filled with cheese and vegetables. So easy and so delicious!
Are your kids good vegetable eaters? Mine mostly hated vegetables until a couple of years ago, then it was like a switch flipped. Now they’re pretty crazy about most vegetables, and will even eat those legendary kid-hated vegetables, like brussels sprouts, broccoli, and spinach. This spring and early summer we’ve really been enjoying all the fresh asparagus. My kids have definitely developed a new favorite vegetable! We’ve gotten it several times it from our CSA, and have bought bunches and bunches of it from the farmers market. A few weeks ago I was trying to think of a creative use for asparagus that we haven’t tried yet, and this leek and asparagus galette was my solution. It turned out so delicious!
If you haven’t baked a galette before, they are sort of like a rustic pie (either savory or sweet), baked on a flat baking sheet (instead of in a traditional pie pan). If you’re worried about making the pastry crust, don’t be! It’s super easy, and turns out totally amazing. I took my first bite, and was shocked and proud of myself for actually having made it! Once you’ve made the pastry, you’ll top it with gently sautéed vegetables, three kinds of cheese, and some eggs to hold everything together. It bakes up into a cheesy, melty, savory pie that’s delicious all the way through!
Leek and Asparagus GalettePrint Recipe
for the pastry:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 8 tablespoons cold butter
- 1/4 cup sour cream
- 2 teaspoons lemon juice
- 1/4 cup ice water
for the filling:
- 1 pound asparagus ends trimmed, chopped
- 1 large leek green parts removed, sliced
- 2 teaspoons olive oil
- salt and pepper to taste
- 1/2 cup cottage cheese
- 2 eggs
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- In a medium bowl, whisk together the flour and salt. Grate the cold butter into the flour mixture. Using a pastry cutter, blend the butter in until the pieces are no larger than pea sized. Whisk together the sour cream, lemon juice, and ice water, then pour the wet ingredients into the dry ingredients. Stir with a fork until the dough just begins to come together, then pat the dough into a ball. Wrap in plastic wrap and refrigerate at least one hour.
- While the pastry is chilling, heat the olive oil in a large skillet. Add the asparagus and leeks, sprinkle with salt and pepper, and cook until tender. Remove from heat and let cool slightly. In a medium bowl, whisk together the cottage cheese, 1 egg, 1/2 cup mozzarella cheese, and 2 tablespoons parmesan. Add the cooked vegetables and toss to combine.
- When the pastry has chilled, preheat the oven to 400. Roll the dough out into a large circle on a piece of parchment or a silicone liner. Spoon the vegetable mixture into the center of the dough, then fold the edges of the dough toward the middle, leaving the middle open and overlapping as needed to make a round shape. Sprinkle with the remaining mozzarella and parmesan. Beat the remaining egg with 1 teaspoon of water to form an egg wash, then brush the egg wash over the pastry edges. Careful place the parchment or silicone liner on a baking sheet. Bake 25-30 minutes, or until golden brown. Let cool slightly before serving.