Rustic Spring Asparagus Leek And Cherry Tomato Galette Recipes

CHEESY ASPARAGUS TART

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
• Preheat the oven to 450 degrees F.
• Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
• Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
• Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
• Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
• Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.

RUSTIC SPRING ASPARAGUS, LEEK, AND CHERRY TOMATO GALETTE

Steps:

• In food processor fitted with metal blade, make crust by combining flour, herbs, and salt. Pulse 2 or 3 times to blend. Scatter diced cold butter overtop and pulse just until blended and crumbly and butter resembles large peas. Add 2 Tbsp (30 mL) ice water and pulse a couple of times. Add another 1 to 2 Tbsp (15 to 30 mL) ice water and pulse just until dough pulls together with a few crumbs.
• Lightly dust countertop with flour, then turn dough onto countertop and shape into disk. Tightly wrap in parchment or plastic wrap and refrigerate for at least an hour. Dough can be refrigerated for up to 2 days or tightly sealed and frozen until ready to use.
• Cut trimmed leeks in half, lengthwise, and cut lengths into 1/4 in (0.6 cm) half moons. In large skillet, heat 2 Tbsp (30 mL) oil over medium heat until shimmering. Add leeks and cook until very soft but not browned, about 6 to 8 minutes. Stir often. Transfer to large bowl.
• Cut asparagus stalks into 1 in (2.5 cm) pieces. Add remaining oil to hot skillet along with asparagus and cook over medium heat for about 5 minutes, or until tender crisp. Stir often, adding a splash of water, if necessary, to prevent sticking. Add grape tomatoes and continue to stir over medium heat until tomatoes are almost blistering, about 3 minutes. Tumble onto leeks in bowl and add thyme and lemon zest. Fold together and set aside.
• Preheat oven to 400 F (200 C) and adjust oven rack to lower-middle level. Line large, rimmed baking sheet with parchment paper. On lightly floured surface, roll out chilled pastry into 14 in (35 cm) round. Carefully and loosely roll onto rolling pin and transfer to prepared baking sheet. Brush centre of pastry with Dijon mustard, leaving 2 in (5 cm) rim around edge. Arrange leek, asparagus, and tomato filling over mustard in even layer, scraping up bits from bottom of bowl. Lightly dust with fresh pepper and sprinkle with pine nuts, if using. Gently lift and fold edges of pastry over filling, leaving veggies in centre of galette exposed. Don't worry if pastry tears. Just press it back together with your fingertips. This adds to the rustic look. Brush surface of pastry with milk.
• Bake galette in preheated oven for 35 to 40 minutes, or until crust is deep golden brown and filling is bubbling. Remove and place baking sheet on rack to cool for 10 minutes. Then cut galette into wedges and serve warm.

HEIRLOOM TOMATO GALETTE WITH PECORINO

Steps:

• Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours., Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes., Preheat oven to 425°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet., Place cheese slices over crust to within 2 in. of edge; arrange tomatoes over cheese. Fold crust edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.