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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the galette.
- 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.
- 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.
- 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.
- Prepare Asparagus: Trim the tough ends off the asparagus. Using a vegetable peeler, peel the lower sections for uniform thickness.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
