Shaved Asparagus Galette with Mascarpone and Gruyere
Ingredients
One Pie Crust (see below)
1 lb thick or medium asparagus
6 oz mascarpone cheese- room temperature
1 large egg, slightly beaten
1/2 clove garlic, minced (aw, just mince the whole thing!)
1/8 tsp kosher salt, plus more for crust
1/8 tsp fresh cracked black pepper
pinch of cayenne (optional - but don't leave it out
2 oz Gruyere, coarsely grated (or Jarlsberg)
1 Tbs finely grated "real" Parmesan cheese
1 egg yolk lightly beaten with 1 tsp water, for wash
Method:
Chill pie dough approx. 1 hour before rolling. Roll out on a lightly floured surface into a 12-13 inch round at least 1/8th " thick. Transfer the dough to a parchment-lined baking sheet.
Preheat oven to 400 degrees with a rack centered in the oven.
Asparagus, for ease of prep, do not cut off the bottoms just yet, this will give you something to hang on to while shaving them. Cut the TIPS off the asparagus and reserve. Take the stalks and lay them down on a cutting board, one at a time. Using a Y shaped vegetable peeler shave the asparagus into thick ribbons, turning the spear as you work to get as many ribbons out of each spear as possible. Set the shaved ribbons aside and discard the woody ends (and maybe some of the irregular pieces.)
In a medium bowl beat the mascarpone, egg, minced garlic, 1/8 tsp kosher salt, pepper and the cayenne into a smooth and spreadable mixture. Spread this mixture evenly over the center of the dough circle leaving at least 3 inches around the border clear. Top the mixture with the Gruyere, then the asparagus ribbons.
Be sure to leave the border clear as you will be turning it up and over later. Top with the asparagus tips and sprinkle with Parmesan.
Fold the dough edge over the filling, pleating as needed to form a rounded, free form, elegant galette.
As you see in the pics, leave the filling exposed, not all covered up.
Brush the exposed pastry with the egg wash and sprinkle it with salt & papper.
Bake til the crust is golden, the tips start to brown and caramelize, about 45 to 50 minutes, checking often during the last ten minutes. My oven is sort of hot – just over 40 min. was perfect.
Cool on a rack, still on the baking sheet, approx. 10 minutes before cutting and serving, Delish warm or at room temperature.
Some notes:
-The original recipe used Jarlsberg but I prefer Gruyere.
- Kosher salt is different than table salt because of its structure. without going into paragraphs of why, use LESS table salt if necessary. I like the Kosher because it is visually prettier!
- Last time my asparagus was really quite large – not humongous but… I used perhaps ¼ of the bunch for another meal so I probably only had ¾ of a pound. A previous time the asparagus was so thin that when I shaved it I only sort of split it once! LOL the market just won’t listen to your desires!
Posting pictures and pie crust recipes separately.
Edit:
Please see Post #4
Ingredients
One Pie Crust (see below)
1 lb thick or medium asparagus
6 oz mascarpone cheese- room temperature
1 large egg, slightly beaten
1/2 clove garlic, minced (aw, just mince the whole thing!)
1/8 tsp kosher salt, plus more for crust
1/8 tsp fresh cracked black pepper
pinch of cayenne (optional - but don't leave it out
1 Tbs finely grated "real" Parmesan cheese
1 egg yolk lightly beaten with 1 tsp water, for wash
Method:
Chill pie dough approx. 1 hour before rolling. Roll out on a lightly floured surface into a 12-13 inch round at least 1/8th " thick. Transfer the dough to a parchment-lined baking sheet.
Preheat oven to 400 degrees with a rack centered in the oven.
Asparagus, for ease of prep, do not cut off the bottoms just yet, this will give you something to hang on to while shaving them. Cut the TIPS off the asparagus and reserve. Take the stalks and lay them down on a cutting board, one at a time. Using a Y shaped vegetable peeler shave the asparagus into thick ribbons, turning the spear as you work to get as many ribbons out of each spear as possible. Set the shaved ribbons aside and discard the woody ends (and maybe some of the irregular pieces.)
In a medium bowl beat the mascarpone, egg, minced garlic, 1/8 tsp kosher salt, pepper and the cayenne into a smooth and spreadable mixture. Spread this mixture evenly over the center of the dough circle leaving at least 3 inches around the border clear. Top the mixture with the Gruyere, then the asparagus ribbons.
Be sure to leave the border clear as you will be turning it up and over later. Top with the asparagus tips and sprinkle with Parmesan.
Fold the dough edge over the filling, pleating as needed to form a rounded, free form, elegant galette.
As you see in the pics, leave the filling exposed, not all covered up.
Brush the exposed pastry with the egg wash and sprinkle it with salt & papper.
Bake til the crust is golden, the tips start to brown and caramelize, about 45 to 50 minutes, checking often during the last ten minutes. My oven is sort of hot – just over 40 min. was perfect.
Cool on a rack, still on the baking sheet, approx. 10 minutes before cutting and serving, Delish warm or at room temperature.
Some notes:
-The original recipe used Jarlsberg but I prefer Gruyere.
- Kosher salt is different than table salt because of its structure. without going into paragraphs of why, use LESS table salt if necessary. I like the Kosher because it is visually prettier!
- Last time my asparagus was really quite large – not humongous but… I used perhaps ¼ of the bunch for another meal so I probably only had ¾ of a pound. A previous time the asparagus was so thin that when I shaved it I only sort of split it once! LOL the market just won’t listen to your desires!
Posting pictures and pie crust recipes separately.
Edit:
Please see Post #4
Last edited:
