Mary Anne here. A galette is a term used to describe various types of flat, round or free-form breads and cakes. In this recipe, it’s used to describe more of a tart-like dish, while my Potato and Canadian Bacon Galette serves as a tart but actually bakes en casserole. Now that I’ve cleared that up…
In any event, yes folks, we have another recipe borne of leftovers. I had planned to make my Onion Tartlets for a recent bridal tea Mariel and I hosted, but simply ran out of time, leaving me with plenty of cheese and puffed pastry and a gnawing, nagging feeling that eventually grew into inspiration. ‘Tis the season for asparagus, and when I saw these skinny, fresh stalks on-sale at my green grocer’s, I knew I had found the perfect leading lady for some of that leftover onion, cottage cheese and gruyere.
This free-form tart is a snap to prepare and the entire process takes about 45 minutes. While designing my dish, I realized it’s the perfect accompaniment to serve alongside your Easter Sunday roast; or dished up with a crisp salad it doubles as a complete entrée for Easter Brunch; and of course it’s a simple family dinner for any night of the week.
For more holiday ideas, check out our Easter Menu Options, Passover Pot Roast, Roasted Chicken with Root Vegetables, Matzo Ball Soup, Chocolate Matzo Cake, and Gluten-Free Chocolate Mousse Cake, to name just a few…
Asparagus with Gruyere Galette
Serves 4 as an Entrée
8 as a Side Dish
1 sheet of puff pastry, thawed according to package directions – $2.29
1 heaping cup of chopped Vidalia onion – $0.79
2 cloves of garlic, minced – stock
2 Tablespoons olive oil, divided – stock
Splash of Balsamic vinegar – stock
1¼ lbs. pencil-thin asparagus, rinsed and patted dry; tough ends removed – $1.79
½ cup cottage cheese – $0.89
2 cups Gruyere, shredded – $4.25
Grand Total Assuming a Well-Stocked Pantry: $10.01
Total Per Entrée Serving: $2.50
Total Per Side Dish Serving: $1.25
1. Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry dough into a 15 x 10 rectangle. Using the sharp tip of a paring knife, score the dough in straight lines about 1-inch from all 4 edges. Note: Scoring means you cut into the dough but don’t cut all the way through. This method will create an edge for the freestanding crust.
2. Transfer the prepared dough to a cookie sheet lined with parchment paper. Using the tines of a fork, pierce the inside of the scored crust all over. (This method prevents some of the puffing during the baking process. The inside of the crust will further flatten when the filling is added.)
3. Bake the prepared crust until pale golden, about 15 minutes.
4.Meanwhile, heat 1 Tablespoon of the olive oil in a medium sauté pan over medium-high flame. Add the chopped onions and sauté until translucent, about 10 minutes. Add the garlic and a splash of Balsamic and continue to cook for about 5 minutes. Remove from the flame and set aside.
5. In a large bowl, toss the asparagus with the remaining Tablespoon of olive oil; season with salt and pepper, tossing well to evenly coat.
6. Spread the sautéed onions evenly across the bottom of the baked pastry crust. Follow with the layer of cottage cheese and then the shredded Gruyere. Arrange the asparagus across the top.
7. Bake for 15 minutes until the cheese is melted and the asparagus is tender-crisp. Allow to rest 5 minutes before slicing. Serve warm.