A celebration of spring produce, this easy Asparagus Galette gives your spring picnics a touch of seasonal French elegance.
Make the Dough Combine the flour, salt, sugar, and olive oil in a medium bowl. Add 1 tbsp of cold water and stir. Add another tablespoon of water and knead the dough into a ball. Refrigerate for 30-40 minutes.
Lay baking paper on a kitchen counter. Remove the dough from the refrigerator and roll it out into a circle about 7-9 inches in size.
Mix the cottage cheese, Pecorino Romano, and green onions. Place the galette dough in a cast iron pan or pie dish. Spread with chili paste and the cheese mix.
Layer the asparagus and peas on the cheese. Brush the vegetables with meted butter and fold the pastry sides in. Brush the pastry with beaten egg yolk.
Bake at 375F for approx. 15 minutes until lightly golden. Bake for a further 5-10 minutes until golden and the bacon is crisp.