Spring Galette

Active Time: 15

Total Time: 1 hour and 40 minutes

Yield: 4-6 servings

Ingredients

All Butter Pie Dough

2 1⁄2 cups (300 g) all-purpose flour

2 sticks Zeal Creamery Unsalted Butter, cut into cubes or pats and chilled

1⁄2 tsp kosher salt, omit if using salted butter

1 tsp sugar

1⁄4 cup to 1⁄2 cup ice water

*you can use store bought pie crust or puf pastry but we highly recommend making your own

Filling

8 ounces white asparagus

4 ounces green asparagus

3⁄4 cup shredded gouda

1⁄4 cup gruyere, thinly slice or grated

1 egg, beaten

Salad Topping

1 cup peas, blanched and shocked

1⁄4 cup radishes

1 tbsp Lemon juice

Lemon zest

2 tbsp olive oil

1 tsp dijon

1⁄2 tsp kosher salt

Directions

1. In a large bowl whisk the flour, salt and sugar together. Work the chilled butter

into the flour by fully coating and crumbling them in between your fingertips,

until large pea sized pieces form. Alternatively combine the flour, salt, sugar and

chilled butter in a food processor and pulse until pea sized pieces form.

2. Use a fork to toss a 1⁄4 cup of ice water into the mixture (leave the ice behind),

adding up to four additional tablespoons, one at a time, until the dough comes

together and there are no remaining crumbling, dry spots. The mixture should

hold together after squeezing it in your hand.

3. Alternatively, make the dough in a food processor by first combining the flour

mixture and butter, pulse together. Add the 1⁄4 cup water to the food processor

and pulse until the mixture comes together. Add up to 4 tablespoons more water,

one at a time if needed, until no dry spots remain.

4. Press the dough together to form a ball then press into a round disc. Seal in

plastic wrap and chill in the fridge for at least 30 minutes. If chilled longer than

30 minutes, allow to come to room temperature for about 10-15 minutes before

rolling it out. Dough can keep refrigerated for up to one day. Otherwise, freeze for

later use.

5. Meanwhile, steam or boil the asparagus in salted water until tender, about 2-3

minutes. Immediately shock in an ice bath to stop the cooking. Drain and set on

paper towels to dry. Cut asparagus in half lengthwise.

6. Preheat the oven to 400°F.

7. Lightly dust a work surface with flour and use a rolling pin to flatten the disc,

rotating it about an inch after each roll with the pin. Continue this until the

dough is about an 1⁄8 inch thick. Lightly dust the dough with flour and roll up

onto the rolling pin to transfer to a parchment lined baking sheet.

8. fill pie dough with cheeses and asparagus. Bring the edges of the dough up over

the filling by about an inch and overlap as needed to make a 1⁄2 inch border all the

way around. Brush the border of the crust with beaten egg and chill in the freezer

for 10 minutes.

9. Bake for 50-55 minutes, until the crust is golden brown and the cheeses are

bubbling.

10. Meanwhile, in a small bowl combine the peas, radishes, salt, lemon juice, lemon

zest, olive oil, and dijon. Top the galette with salad before serving.