Asparagus Galette

This is a perfect spring dinner or appetizer. The dough is so easy, just 3 ingredients, minimal resting time and rolls out easy. The combination of cheeses is perfect with the bright asparagus. The caramelized onion is slightly sweet and acidic and pairs perfectly with the cheese. You can serve at room temperature or even chilled. I actually think it is better the next day. Goes perfect with a light herb salad.

Makes 6 servings or 8 appetizer servings

For dough:

1 cup all- purpose flour

1/2 teaspoon salt

1/4 cup olive oil

3-4 tablespoons cold water

For filling:

2 onions (thinly sliced, I use a mandolin)

4-6 sprigs fresh thyme (leaves removed)

5 ounces goat cheese (I use a high quality, plain goat cheese)

3-4 ounces whole milk ricotta cheese

2 eggs (1 for an egg wash on the dough)

1/4 cup cream

1 bunch asparagus (ends removed and cut into 1-2” pieces)

salt and pepper

To make crust:

In medium bowl, add flour and salt, mix. Make a well and add olive oil. Using a fork slowly bring in the flour to the olive oil and mix until slightly crumbly. Add a tablespoon of water at a time until dough is cohesive. Turn onto surface, make into ball and flatten to a disc. Wrap in plastic wrap and chill for 30 minutes.

To make filling:

Heat medium skillet over medium-high heat and add 1 tablespoon Vegetable oil. Add onions and cook, stirring constantly for 5-6 minutes. Add a pinch of salt and half the thyme. Lower heat and cover, cook 30 more minutes or until onions are brown and caramelized. Set aside.

To compose:

Pre-heat oven to 350.

On a lightly floured surface, roll out dough to about 12” in diameter. It does not have to be pretty, it’s ok if the edges crack slightly. It does not have to round either, it’s a very forgiving dough. As you roll it out move it constantly so it does not stick to the surface, add a bit more flour where needed. transfer dough to baking sheet. Add onion mixture in an even layer, leaving 2” of border on the dough. Scatter cheeses on top of onion. I crumble the goat cheese, and use a small spoon for the ricotta. You don’t have to smooth it, just dollop here and there. Add the asparagus on top. Gently fold the edges of the dough onto the filling, making crimps as you go. Again, it does not have to be perfect. do try to seal the edges somewhat. Mix together 1 egg and the cream, pour over filling. Add remaining thyme and a pinch of salt and pepper. Whisk remaining egg and brush onto dough. Place in oven and bake 40-45 minutes until middle is set and crust is golden. Let rest 10-15 minutes before serving.