I’ve been wanting to try to make a galette for a while now, and even though sweet dessert-type galettes are all the rage, I really wanted a savory version. I decided to try an asparagus and mushroom galette, with a puff pastry crust. It was a hit!
A galette can be customized very easily, once you get the hang of it. These are the ingredients I used but feel free to adjust, especially with the cheeses – see variation suggestions below.
- Mascarpone cheese
- Parmesan cheese
- Fresh mozzarella cheese
How to make this puff pastry galette
Start with the filling. I like to microwave the cut-up asparagus stems for a couple minutes to give them a head start on cooking. (Reserve the more tender tips for later.)
Then, add sliced mushrooms to a skillet and heat on medium-high. (No oil needed) Wait until the mushrooms begin to release liquid, then add the shallots to the pan. Give this a minute or two to start cooking, then add in the pre-cooked asparagus. Cook and stir this mixture until the mushrooms are starting to brown, the shallots are soft and separated, and the liquid in the pan has evaporated.
Turn off the heat and add the mascarpone cheese and thyme. Stir until the cheese is melted and has coated the vegetables. Set aside.
Puff Pastry Crust
Next, roll out the puff pastry. Try for about a 10×14-inch rectangle, then transfer this to a baking sheet. Fold over the edges a little to make a slightly built up crust, and prick the surface all over with a fork.
Fill and bake the galette
Sprinkle the crust with ¼ cup of Parmesan cheese. Then spoon the vegetable mixture evenly over the crust. Dot with mozzarella cheese and the reserved asparagus tips. Finish with the remaining Parmesan cheese.
Bake for 20 minutes, then slice and serve.
Variations and FAQs
SO much cheese to choose from! I first made this using Abergele cheese with a little cheddar which was incredibly delightful. But the Abergele is pretty hard to find, so I re-worked the recipe using more “mainstream” cheeses. I prefer mostly mild but melty cheeses for this so the flavors of the veggies can still shine through.
For a sweet filling, I would probably dust the crust with flour or cornstarch, or brush with egg white. For this one, we dust with Parmesan cheese before adding the filling. Parmesan is a really dry cheese and will help create a bit of a barrier between the crust and the filling. In addition, notice that no oil was used when cooking the filling. Any little way to help reduce the “wetness” of the filling will help prevent a soggy crust.
I used fresh thyme for this galette, but you can substitute with dried. The rule of thumb for this is that you need about 1/3 the quantity of dried herbs to substitute for fresh. However, keep in mind that dried herbs do lose their potency over time in your spice cabinet. So give that bottle of thyme a sniff, and if it doesn’t smell very potent you might want to up the amount to about half the fresh herb called for.
I think once you try this puff pastry galette, you’ll want to make it again and again. I did!
Asparagus and Mushroom Puff Pastry Galette
- 1 sheet puff pastry thawed (½ of a 17 oz package)
- 8 ounces mushroom sliced
- 1 pound asparagus cut in 1-inch pieces (reserve tips)
- 1 shallot sliced
- 4 ounces mascarpone cheese
- ½ – ¾ cup parmesan cheese grated or shredded
- 2-3 ounces fresh mozzarella in small pieces
- 1 teaspoon thyme leaves fresh (about 1 teaspoon dried)
- Place asparagus pieces (except the tips) in a microwave-safe container. Add a tablespoon or so of water and microwave on high for 3 minutes to steam the asparagus. Drain and set aside. Preheat oven to 400F.
- Heat a skillet on medium-high heat and add the mushrooms. Cook until the mushrooms begin to release liquid, then add the shallot and stir. Add the cooked asparagus. Cook until the shallots are soft and separated, the mushrooms are cooked and beginning to brown, and the liquid is gone.
- Turn off the heat and immediately add the mascarpone cheese and thyme to the pan. Stir until the cheese is melted and the vegetables are coated with cheese.
- On a lightly floured surface, roll out the puff pastry to about a 10×14-inch rectangle. Transfer to a baking sheet and fold the edges to make a slight crust. Lightly prick the surface with a fork, then sprinkle with ¼ cup of Parmesan cheese.
- Spread the cooked vegetable mixture evenly over the crust. Add the uncooked asparagus tips and dot with fresh mozzarella cheese. Sprinkle the remaining Parmesan cheese evenly over everything.
- Bake 20 minutes.
- Remove from oven and cool slightly, then cut into squares and serve warm.
Nutrition values are estimates only, using online calculators. Please verify using your own data.