Asparagus & Goat Cheese Gallet with Grove 45 Extra Virgin Olive Oil
This is the perfect spring brunch item and there is no better time to whip one up than for Easter.
Made with fresh, seasonal asparagus and local goat cheese, it’s a perenial favorite of the Grove 45 team.
Ingredients
1/2 pound asparagus
1 package of puff pastry (or homemade phyllo dough)
1/4 cup cream cheese
1/2 cup goat cheese
1/2 cup fresh grated parmesan cheese
2 tbsp Grove 45 Exyra Virgin Olive Oil, plus more for drizzling
2 cloves garlic, minced
Fine sea salt and freshly ground black pepper
Directions
Preheat oven to 400 degrees.
Trim down your asparagus, removing the thick, wood-y bottom.
Boil a large pot of water and quickly blanch your asparagus, boiling for 2-3 minutes until bright grill.
Toss onto grill, or grill pan, to add some char and flavor.
In a bowl, combine the three cheeses (Save 2 tbsp parmesan cheese for topping), Grove 45 exra virgin olive oil, garlic, a pinch of sea salt, and a few turns of freshly cracked pepper. Set aside.
Roll out puff pastry on a greased pan.
Gently spread the cheese mixture evenly over the dough, leaving a 2″-wide strip uncovered around the outside edge. Arrange the asparagus spears in a row across the center of the dough.
Fold the outside edges of the dough toward the center.
Whisk together the egg and 1 teaspoon of water. Brush the crust with the egg wash, and sprinkle the remaining parmesan over the galette.
Bake for 30 minutes, or until the crust is golden brown and the cheese filling has started to brown. Remove from the oven and gently set on a cooling rack to keep the bottom crispy.
Serve and enjoy!