Asparagus Galette

• 250 gr white flour
• 1/4 teaspoon salt
• 120 gr unsalted butter
• 1 egg
• 2-3 tb water
• 1 egg yolk for egg washing at the end

Method

1. Add the flour, salt and cold butter in a food processor and pulse until you have the consistency of small crumbs. Or you can do this manually by cutting the butter into small pieces and working them into the flour but it's a bit more work.
2. Add the egg, and as much water is needed for the dough to come together. Don't add too much water, it shouldn't get too sticky. You don't have to knead it, just make it a ball and wrap it in cling film, then put it in the fridge for at least 30 min.

• 150 gr goat cheese
• 50 gr freshly grated Parmesan cheese
• 100 gr ricotta cheese
• 1 tb butter
• 1 leek (white part only)
• 1 clove garlic minced
• zest from 1 lemon
• bunch of asparagus washed and trimmed (about 8-10 pieces)

Method

1. Heat the butter and gently fry the asparagus. It doesn't have to be fully cooked, just to have a bit of colour. Take it out and add the chopped leek and minced garlic and let it cook until the leek it's translucent.
2. Drain the ricotta cheese, then mix it with the goat cheese, parmesan, lemon zest and the cooked leek. Season with salt and pepper.

Method

1. Roll the dough directly on a parchment paper sheet. It should be quite thin. If you want, you can trim the edges for a more even look. Add the filling in the middle, leaving 4-5 cm uncovered around the outside edges. Arrange the asparagus on the top, then fold the edges towards the centre. Add some goat cheese crumbs on the top.
2. Brush the crust with the egg yolk and sprinkle sea salt, poppy or sesame seeds.
3. Bake for 20 min at 200 C