Aprile's Kitchen

An asparagus and Parmesan galette is a savory tart that showcases the fresh, vibrant flavor of asparagus paired with the nutty richness of Parmesan cheese. This rustic dish is perfect for spring and makes a lovely appetizer or light meal.

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water (more if needed)

For the filling:

• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Optional: fresh herbs (such as thyme or parsley) for garnish

Instructions
1. In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. In a pot of boiling salted water, blanch the asparagus pieces for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop cooking. Drain again and pat dry with a paper towel.
6. In a bowl, combine the blanched asparagus, grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Mix until well combined.
7. Roll out the dough: On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
8. Sprinkle a little extra Parmesan cheese evenly over the center of the rolled-out dough, leaving a 2-inch border around the edges. Spoon the asparagus mixture over the cheese.
9. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
10. In a small bowl, whisk together the egg and milk. Brush the egg wash over the exposed crust.
11. Bake the galette for 25-35 minutes, or until the filling is heated through and the crust is golden brown.
12. Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally garnished with fresh herbs.