Spring Asparagus Galette with Peas and Bacon

5 from 2 votes

This Asparagus Galette brings a touch of French charm to spring picnics, combining crispy crust with spring veggies, bacon, and creamy cheese.

Prep Time15

Cook Time25

Chilling Time40

Total Time1 20

Course: Brunch, Lunch, Main Course

Cuisine: French

Servings: Servings

Calories: 376kcal

Combine the flour, salt, sugar, and olive oil in a medium bowl and stir well.
Add 1 tbsp of cold water and stir. Add another tablespoon of water and knead the dough into a ball. The dough should be stiff and firm. but don't overwork it.
Note: add 1-2 tablespoons of flour if the dough is too wet.
Cover the bowl and rest the dough in the refrigerator for 30-40 minutes.

Preheat oven to 375F
In a bowl, mix the cottage cheese, Pecorino Romano cheese, and green onions.
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.
Place the galette dough in a 7-inch cast iron pan or similar pan or pie dish.
Spread the chili paste on the dough. Then spread the cheese mixture over the base.
Layer the washed asparagus over the cheese base and sprinkle with peas.
Brush the vegetables with the melted butter. Fold the pastry sides in and brush the crust with beaten egg yolk.
Bake until the crust is golden and the asparagus is tender. Approx. 15 minutes.
Shortly before the galette is finished, remove it from the oven and add the bacon strips.
Bake for a further 5-8 minutes or until nicely browned and the crust is crisp.

Recipe Variations and Substitutions

Cheese: You can use ricotta or burrata for a similar texture but a richer taste.
Chili: I used a light spread of chili paste for a little kick. You can use chili flakes. If you don’t like a little heat, leave the chili out altogether, or add a little lemon zest for a touch of freshness. Lemon pairs beautifully with asparagus.
Bacon: I like to use very thin, streaky bacon, so it’s not too thick or overwhelming. You can also use pancetta. Either cut it into strips or small pieces and sprinkle it over. You can leave the bacon out if you prefer a vegetarian version.

Expert Tips

Asparagus Preparation: If your asparagus is especially thick or the spears vary in size, slice thick ones lengthways down the middle to ensure even cooking and prevent them from becoming tough.
Galette Crust: Preheat your oven before baking, and remember to use the egg yolk wash to ensure a golden-brown crust.
The Dough: Use cold water when making your dough, and be careful not to overwork it. Make sure you rest it properly in the fridge. It will make the dough easier to roll and prevent it from shrinking. When rolling, aim for an even thickness for uniform baking, but don’t worry about perfection in the shape or edges.