MUSHROOM ASPARAGUS GALETTES
Provided by Food Network
Time 3h25m
Yield 6 galettes
Number Of Ingredients 19
Steps:
- For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
- Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
- Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
- Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.
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Rahima Shaikh
[email protected]I've made these galettes several times and they're always a hit! They're so easy to make and they're always delicious.
Abhi Beelaur
[email protected]I'm allergic to mushrooms, so I used zucchini instead. It was a great substitute!
Jeya Munawar
[email protected]These galettes were a little too salty for my taste. I think I'll use less salt next time.
Mdu Dlamini
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these galettes. The asparagus and cheese were the perfect balance.
gul mir
[email protected]I made these galettes for my family and they loved them! They're a great way to use up leftover vegetables.
John Harriss
[email protected]I added a poached egg on top of each galette and it was heavenly!
Jennifer Kamsi
[email protected]These galettes are the perfect appetizer or light meal. I highly recommend them!
Annelene Pellow
[email protected]I'm a vegetarian and I love these galettes! They're so flavorful and satisfying.
Ayaz Qadir
[email protected]I had some trouble finding asparagus, so I used green beans instead. They worked great!
Michael Cudd
[email protected]I'm not sure what went wrong, but my galettes didn't turn out as expected. The crust was too thick and the filling was bland.
Vera Doo
[email protected]I made these galettes for a brunch party and they were a huge hit! Everyone loved them.
Sujita Bista
[email protected]These galettes were so easy to make and they were absolutely delicious! I will definitely be making these again and again.
Aisha Mutesi
[email protected]I served the galettes with a simple green salad and it was a perfect meal. I can't wait to make these again!
Mahedi Hasan Akash
[email protected]I used a store-bought pie crust and it worked great. I'm not much of a baker, so this was a great shortcut.
Rose Eposi
[email protected]The galettes were a little tricky to fold, but I got the hang of it after a few tries. They were definitely worth the effort!
MD:FARAS UDDIN
[email protected]I added some chopped sun-dried tomatoes to the filling and it was delicious! I think this recipe is very versatile and you can add whatever vegetables you like.
Weguma Ukechi
[email protected]I followed the recipe exactly and the galettes turned out great! The crust was golden brown and the filling was creamy and flavorful. I would definitely make these again.
ALIRAZA JUTT
[email protected]I'm not a big fan of mushrooms, but I loved these galettes! The asparagus and cheese were the perfect balance. I'll definitely be making these again.
Medo Ammar
[email protected]These mushroom asparagus galettes were a hit at my dinner party! The flaky crust and savory filling were perfect. I highly recommend this recipe.