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🍽️ Crispy Asparagus Galette with Feta Cream

664 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt flour Type 1050 (+ 1 tbsp for working)
• 120 g cold butter
• 1 egg
• salt
• 75 g peas (freshly shelled or frozen)
• 120 g green asparagus
• 100 g leek (1 small stalk)
• 3 baby zucchini (100 g each)
• 1 tbsp olive oil
• pepper
• 1 shallot
• 1 clove garlic
• 150 g feta (45 % fat in dry matter)
• 3 tbsp milk (3.5 % fat)
• 1 tbsp lemon juice
• 1 egg yolk
• 1 handful watercress (5 g each)
• 2 tbsp yogurt (3.5 % fat) (15 g each)
• 1 tbsp grape seed oil

Instructions

1. 1. Put flour, butter, egg, and salt into a bowl.
2. 2. Knead everything into a smooth dough.
3. 3. Add a little cold water or a bit more flour if needed.
4. 4. Shape the dough into a ball.
5. 5. Cover the dough ball.
6. 6. Let the dough rest in the refrigerator for 20 minutes.
7. 7. Thaw frozen peas if you are using them.
8. 8. Wash the asparagus thoroughly.
9. 9. Peel the lower third of the asparagus stalks.
10. 10. Cut off the woody ends of the asparagus.
11. 11. Cut the asparagus stalks into finger-length pieces.
12. 12. Halve the leek lengthwise.
13. 13. Trim and wash the leek.
14. 14. Cut the leek into pieces the same length as the asparagus.
15. 15. Wash the zucchini.
16. 16. Cut the zucchini lengthwise into thin strips.
17. 17. Put the prepared vegetables into a bowl.
18. 18. Toss the vegetables with oil, salt, and pepper.
19. 19. Peel the shallot.
20. 20. Peel the garlic.
21. 21. Dice the shallot and garlic finely.
22. 22. Put the diced shallots and garlic into a bowl.
23. 23. Add 120 grams of feta.
24. 24. Add some milk.
25. 25. Stir the mixture until creamy.
26. 26. Season the feta cream with salt.
27. 27. Season the feta cream with pepper.
28. 28. Add a little lemon juice to the feta cream.
29. 29. Dust a work surface with flour.
30. 30. Roll out the dough into a round shape.
31. 31. Aim for a diameter of about 40 centimeters.
32. 32. Aim for a thickness of 5 to 6 millimeters.
33. 33. Line a baking sheet with parchment paper.
34. 34. Place the dough on the prepared baking sheet.
35. 35. Spread the feta cream over the dough.
36. 36. Leave a 5-centimeter border free all around.
37. 37. Distribute the vegetables over the filled area.
38. 38. Sprinkle the remaining feta over the vegetables.
39. 39. Fold the dough border inward over the vegetables.
40. 40. Brush the dough border with egg yolk.
41. 41. Preheat the oven to 200 degrees Celsius top and bottom heat.
42. 42. Bake the galette for 30 to 35 minutes.
43. 43. Bake the galette until golden brown.
44. 44. Trim the cress.
45. 45. Wash the cress.
46. 46. Shake the cress dry.
47. 47. Reserve some cress leaves for garnishing.
48. 48. Puree the rest of the cress until very fine.
49. 49. Mix yogurt into the cress puree.
50. 50. Mix grape seed oil into the cress puree.
51. 51. Season the sauce with salt.
52. 52. Season the sauce with pepper.
53. 53. Season the sauce with lemon juice.
54. 54. Drizzle the sauce over the finished galette.
55. 55. Garnish the galette with the reserved cress leaves.

Nutrition per serving

• kcal: 664
• Protein: 20 g · Fett/Fat: 42 g · Carbs: 51 g