Foraging or from your garden! Asparagus, Morels, Onions, Ramps…
Start with fresh Asparagus and Sturdiwheat Galette Crust Mix or Sturdiwheat Italian Snack Bread Mix (Flat Bread)
Mix Sturdiwheat Galette Crust Mix or the Italian Snack Bread Mix as directed on package for 1 crust and refrigerate for 4 hours.
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.
On parchment paper lined cookie sheet roll out Sturdiwheat Galette Crust or Italian Snack Bread Mix into approximately a 14″ circle.
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.