Shaved Asparagus Galette With Mascarpone and Jarlsberg
Makes 6 first-course or 4 main-course servings. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry, who writes, “Shaving asparagus into ribbons makes for a striking presentation and surprisingly delicious and unexpected filling.”
Cream Cheese Crust (see recipe Page 1E) (see note)
Flour for rolling
1 lb. thick or medium asparagus
6 ozs. mascarpone cheese, room temperature
1 large egg, lightly beaten
½ clove garlic, minced
1⁄8 tsp. kosher salt, plus more as needed
1⁄8 tsp. freshly cracked black pepper, plus more as needed
Pinch of cayenne, optional
2 ozs. Jarlsberg cheese, coarsely grated
1 tbl. finely grated Parmesan cheese
1 egg yolk lightly beaten with 1 tsp. water for egg wash.
1. Prepare the crust dough and shape it into 2 discs about ¾ inch thick, one about 4 inches in diameter and the other about 6 inches in diameter. Wrap in plastic and refrigerate at least 1 hour (or up to 2 days). Or freeze for up to 1 month.
2. On a lightly floured surface, use a lightly floured rolling pin to roll the larger dough disc to about a 12-13 inch circle, a generous 1⁄8-inch thick. Transfer it to a parchment-lined baking sheet. Save the other disc for another use.
3. Place oven rack in the center position. Preheat to 400 degrees.
4. Cut the asparagus tips off in 1½-inch-long pieces and set aside. Working with the stalks, lay 1 at a time on a cutting board aligned with the edge of the counter-top. Let the tough end hang over so you can grasp it with your fingertips, leaving the stalk flat on the board. Use a Y-shaped vegetable peeler to shave the asparagus into thin ribbons, tuning the spear as you work; it’s fine if the pieces vary in size. Set the shaved ribbons aside in a medium bowl and discard the tough ends.
5. In another medium bowl, use a rubber spatula to beat the mascarpone, egg, minced garlic, salt, black pepper and cayenne into a smooth and spreadable paste. Scrape the sides often as you work. Spread the mixture evenly over the center of the dough circle, leaving about a 3-inch border all around. Top with grated Jarlsberg, then shaved asparagus, keeping the borders intact. Top the galette with the reserved asparagus tips, spreading them around in an attractive manner. Sprinkle with Parmesan.
6. Fold the dough edge over the filling, pleating as needed to form a neatly rounded package. Don’t worry too much about the shape — galettes are freeform pies. Also, don’t try to make the dough meet in the middle, you want to leave the filling exposed. Brush the pastry with some egg wash and sprinkle it with salt and pepper.
7. Bake until the crust is golden and the exposed asparagus tips are beginning to brown, about 40-50 minutes. Cool on a rack on the baking sheet for about 10 minutes. Transfer the galette to a serving plate. Serve warm or room temperature.
Note: Basic Pie Pastry can be substituted.
Copyright © 2014, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved