With the crazy weather we are having, I am not sure how long the local asparagus will last. Right now only 1 farm has any, so I will be taking advantage if it being here and making a couple of asparagus dishes this week.
I also am on a mission to use as much of the flour in my house as I can before Passover. I was able to use the rest of my whole wheat flour in cheese pie crust for this asparagus, mushroom and tomato galette.
What a fun way to eat your veggies for dinner!
Asparagus, Mushroom & Tomato Galette
6 Tbsp cold butter, cut small
1/2 cup whole wheat flour
1 cup all purpose flour
1/2 cup shredded sharp cheddar
4 – 6 Tbsp cold milk and/or water
1/2 lb asparagus, shaved (I used a mandolin, very slowly and painstakingly) (locally grown)
4 oz mushrooms, thinly sliced (locally grown)
2 tomatoes, sliced and seeds removed
1 egg, beaten (locally raised)
Coarse sea salt
Heat the oven to 400F.
Using a pastry cutter or fork, cut the butter into the flour until the size of peas. Mix in the cheese.
Add the water, a tablespoon at a time, until the dough comes together.
Roll out to a large thin circle-ish shape. Layer on the fillings, leaving a 2-inch border.
Fold the sides of the pastry up and over, folding as you go around.
Brush with beaten egg and sprinkle the entire galette very lightly with the coarse sea salt.
Bake for 25 – 30 minutes, til the crust is golden brown.
Serve and enjoy!
Serves 4 as a main dish.