A Taste of Spring – Asparagus & Goats Cheese Galette

Once the asparagus starts to appear in the veggie stores it is a sure sign that spring is on it’s way, although it doesn’t necessarily mean the good weather is on it’s way and for Aucklander’s it can mean wet raining spring days and it is at this time of year that most people seem to complain about the weather. Being English I don’t think we have very bad weather here but then I am at an advantage having grown up in Northern England where you thought sitting on a beach with a windbreak and a blanket was a great way to spend summer!

The first flush of asparagus is always very expensive but I just can’t help myself, I just have to have some, I have waited eight months to see it’s little green tips again. This week alone I have eaten it ‘natural’ in a risotto and now in a Galette. Do I ever get tired of it? Never, so there will be lots of asparagus recipes to come.

Ingredients

• 180g of flour
• 110g butter
• 1 egg
• 1 large bunch of asparagus
• 50g goats cheese or goat feta, chopped or crumbled
• 2 tbsp ricotta
• zest of 1/2 lemon
• handful fresh thyme leaves
• salt & pepper.

Method

• Slice asparagus down the centre and remove about 1 inch from the end if it is ‘woody’. At this stage do not trim the asparagus down to size, you will do that once arranging it on the pastry.
• Mix together the ricotta, lemon zest, thyme and a pinch of salt and pepper together.
• Preheat oven on ‘bake’ to 180C.
• Place the flour & butter in a bowl.
• Work the ingredients together until the mixture looks like breadcrumbs.
• Add the egg and bring dough together then flatten slightly.
• Rest dough in fridge for 20 minutes before rolling out.
• Roll dough out to a circle the size of a large dinner plate
• Spread the ricotta mix over the centre of the pastry leaving an inch from the edging free.
• Arrange the asparagus around the centre, tips to the middle.
• Cut the asparagus down to size 1 inch before the edge of the pastry (where ricotta ends).
• Fold the outside of the pastry into the centre, pleating as you go, it doesn’t have to be perfect, galettes are rustic.
• Use the extra ends to fill in between the spears by slicing them lengthways to create a long triangle.
• Brush the asparagus with a little melted butter to prevent it from drying on the oven.
• Sprinkle with goats cheese.
• Bake for 35 minutes, until golden brown.
• Sprinkle with some fresh thyme and serve warm with a salad or a a slice as a pre-dinner nibble!