Foraging or from your garden! Asparagus, Morels, Onions, Ramps…
Do ahead tip: Make the Galette dough the night before or in the morning the day of.
You will need…
1 Tbls Oil
3 Green Onions (or ramps)
7-9 Spears Asparagus
2 Garlic Cloves
1 cup coarsely chopped Kale
3 oz. Fresh Baby Spinach (2 handfuls)
4 oz. Feta Cheese (plain or seasoned garlic)
1/2 tsp Black Pepper
1 cup Fresh Grated Parmesan Cheese
While sauteing mixture below remove dough from refrigerator and let sit on the counter before rolling out.
In skillet saute’
- 1 Tbls Olive Oil
- 1/4 Cup diced Green Onions
- 6-8 sliced Mushrooms (1/2 cup)
- 7-9 Spears Asparagus chopped into 1/2″ pieces
- 2 Garlic Cloves minced
- 1 Cup coarsely chopped Kale
Cook until asparagus is tender.
- 3 oz. Baby Spinach
- 1/2 tsp. Black Pepper
Cook just until spinach is wilted. (1-2 minutes)
Remove from heat and transfer mixture to a bowl.
Add 4 oz. plain Feta Cheese (or seasoned Garlic Feta Cheese) and toss.
Transfer Asparagus mixture onto center of dough, leaving a 2″ border around the edge.
Fold plain edges up and over 2″ of the filling.
Beat 1 egg and brush on the top border of dough.
Sprinkle with 1 cup Fresh Grated Parmesan Cheese.
Bake 30 -35 minutes or until crust is golden brown.