Easy and Fresh Asparagus Galette!
You will need:
1/2 package Sturdiwheat Galette Crust Mix
1/2 Cup diced Red Onion
2 Cloves of Garlic minced
10 Asparagus Spears (wash, snap off tough ends and pat dry)
1/4 Cup Crumbled Feta Cheese
1/2 Cup Mozzarella Cheese Pearls (or shredded)
1/4 tsp Ground Black Pepper
1/2 Cup Fresh Grated Parmesan Cheese
1 Egg beaten
Prepare Sturdiwheat Gallet Crust Mix as directed on package for 1 crust. Refrigerate for 4 hours.
Do ahead tip: Make this the night before or in the morning the day of.
Take dough out of the refrigerator and let sit 1/2 hour before rolling out on a parchment paper lined cookie sheet. Roll out flat into a 12-14″ circle.
Arrange toppings in the center of dough leaving a plain 2″ dough border.
Layer Onion, Garlic, Feta Cheese, Asparagus (layout spears side by side) Mozzarella Cheese and sprinkle with Black Pepper.
Fold up edges of dough all the way around overlapping edges to form a border.
Brush dough edge with beaten egg and sprinkle with Parmesan Cheese.
Bake 35 minutes at 350 degrees or until cheese is melted and crust is golden brown.