Asparagus and Cherry Tomato Galette with Baked Egg Recipe

Introduction

This Asparagus Galette with Cherry Tomato and Baked Egg is a delightful combination of crispy, flaky pastry with fresh spring vegetables and rich cheeses. It’s perfect for a light lunch or a brunch centerpiece that looks as impressive as it tastes.

Ingredients

• 1 1/4 cup All-Purpose Flour
• 1/4 teaspoon Salt
• 8 tablespoon Unsalted Butter
• 1/4 cup Greek Yogurt
• 1 Lemon
• 1/4 cup Water
• 450 gram Asparagus
• 1/2 cup Feta Cheese
• 1/2 cup Parmesan Cheese
• 1 tablespoon Olive Oil
• 1 teaspoon Ground Black Pepper
• 1 clove Garlic
• 8 Cherry Tomato
• 3 Egg
• 1 Egg (for wash)
• Fresh Parsley, to taste
• Extra Feta Cheese, to taste

Instructions

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C).
2. Step 2: In a food processor, combine the all-purpose flour and salt by pulsing twice. Add unsalted butter and pulse until the mixture looks like coarse meal.
3. Step 3: In a medium bowl, mix Greek yogurt, water, and lemon juice. Stir in the flour and butter mixture, then form a dough ball on a floured surface. Wrap it in plastic and chill in the freezer for 20 minutes.
4. Step 4: Trim the asparagus ends and peel the bases to make them uniform in thickness.
5. Step 5: In a large bowl, combine feta cheese, parmesan cheese, olive oil, ground black pepper, and minced garlic. Mix well and refrigerate until needed.
6. Step 6: Roll out the chilled dough on a floured surface into a 10×15-inch rectangle. Transfer it to a parchment-lined baking sheet by rolling it onto the rolling pin and unrolling it over the sheet.
7. Step 7: Spread the cheese mixture evenly over the dough, leaving a 2-inch border around the edges.
8. Step 8: Arrange the asparagus and cherry tomatoes evenly over the cheese. Drizzle with olive oil and fold the edges inward to create smooth sides. Sprinkle salt over the tomatoes.
9. Step 9: Brush the folded edges with beaten egg for a golden crust. Bake for about 25 minutes until the edges turn lightly golden.
10. Step 10: Remove the galette from the oven and crack the remaining eggs on top. Return to the oven and bake for another 5–8 minutes until the egg whites are set.
11. Step 11: Garnish with fresh parsley and extra feta cheese. Season with salt and pepper to taste. Serve warm.

Tips & Variations

• For a crispier crust, chill the dough longer before baking. You can also swap Greek yogurt for sour cream in the dough for a slight tang.
• Try adding fresh herbs like thyme or dill to the cheese mixture for additional flavor.
• Use goat cheese instead of feta for a creamier texture and tangy flavor.
• If you prefer, you can roast the asparagus and tomatoes lightly before assembling the galette for a deeper flavor.

Storage

Store leftovers covered in the refrigerator for up to 2 days. To reheat, warm the galette in a 350°F (175°C) oven for 10–15 minutes to keep the crust crisp. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough ahead of time?

Yes, you can make the dough a day in advance. Keep it wrapped tightly in plastic wrap in the refrigerator. Bring it to room temperature before rolling out.

What can I use if I don’t have a food processor?

You can cut the butter into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs. Then mix in yogurt and liquids by hand to form the dough.

Asparagus and Cherry Tomato Galette with Baked Egg Recipe

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★★★★★

4.5 from 101 reviews

• Author: Jack
• Total Time: 58 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Asparagus Galette with Cherry Tomato and Baked Egg is a delightful savory tart featuring a flaky Greek yogurt-infused crust topped with a flavorful blend of feta and parmesan cheeses, fresh asparagus, cherry tomatoes, and perfectly baked eggs. It makes for a beautiful and satisfying brunch or light dinner option, balancing creamy, tangy, and fresh flavors with a crisp pastry base.

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Ingredients

Scale 1x2x3x

For the Dough

• 1 1/4 cups All-Purpose Flour
• 1/4 teaspoon Salt
• 8 tablespoons Unsalted Butter
• 1/4 cup Greek Yogurt
• 1/4 cup Water
• Juice of 1 Lemon

For the Filling

• 450 grams Asparagus
• 1/2 cup Feta Cheese
• 1/2 cup Parmesan Cheese
• 1 tablespoon Olive Oil
• 1 teaspoon Ground Black Pepper
• 1 clove Garlic
• 8 Cherry Tomatoes
• 1 Egg (for egg wash)
• 3 Eggs (for topping)
• Fresh Parsley, to taste (for garnish)
• Additional Feta Cheese, to taste (for garnish)
• Salt, to taste
• Black Pepper, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the galette.
2. Make Dough Base: In a food processor, pulse the all-purpose flour and salt twice to combine. Add in the cold unsalted butter and pulse until the mixture resembles coarse meal, like breadcrumbs.
3. Combine Wet Ingredients: In a medium bowl, mix the Greek yogurt, water, and lemon juice together. Add this to the food processor mixture and blend until a dough forms.
4. Chill Dough: Turn the dough out onto a floured surface and shape it into a ball. Wrap it tightly in plastic wrap and chill in the freezer for 20 minutes to firm up.
5. Prepare Asparagus: Trim the tough ends off the asparagus. Using a vegetable peeler, peel the lower sections for uniform thickness.
6. Prepare Cheese Mixture: In a bowl, combine feta cheese, parmesan cheese, olive oil, ground black pepper, and minced garlic. Mix well and refrigerate until needed.
7. Roll Out Dough: On a well-floured surface, roll the chilled dough into a 10 by 15-inch rectangle. Transfer it onto a parchment-lined baking sheet by rolling it over your rolling pin and then unrolling it onto the sheet.
8. Assemble Galette: Spread the cheese mixture evenly over the dough, leaving a 2-inch border around the edges. Arrange asparagus spears over the cheese, then scatter the cherry tomatoes evenly on top. Drizzle a bit more olive oil over the vegetables. Fold the edges inward smoothly to create a rustic border. Sprinkle salt over the tomatoes for seasoning.
9. Apply Egg Wash and Bake: Beat one egg and brush it over the dough edges for a golden finish. Bake the galette in the preheated oven for about 25 minutes or until the crust edges turn slightly golden brown.
10. Add Eggs on Top: Remove the galette from the oven and carefully crack three eggs on top of the vegetables. Return to the oven and bake for an additional 5-8 minutes until the egg whites are set but yolks remain soft.
11. Garnish and Serve: Sprinkle fresh parsley and additional feta cheese on top. Add salt and pepper to taste, and serve the galette hot for a delicious meal.

Notes

• Use cold butter for the dough to achieve a flaky crust.
• Feel free to substitute Greek yogurt with sour cream if desired.
• Adjust egg baking time based on your preferred egg doneness.
• Chilling the dough helps prevent shrinkage and makes it easier to handle.
• Roasting the asparagus slightly before assembling is optional but can deepen flavor.

• Prep Time: 25 minutes
• Cook Time: 33 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean

Keywords: Asparagus galette, savory tart, baked eggs, cherry tomatoes, feta cheese, Greek yogurt crust