Asparagus, prosciutto, and goat cheese galettes

1 Servings

Ingredients

Quantity Ingredient
2 mediums Onions; chopped
1 tablespoon Olive oil
1 tablespoon Unsalted butter
½ pounds Thin asparagus; (about 15 spears, 1/4- to 1/2-inch thick), trimmed
2 Galette rounds; (recipe follows), baked
¼ pounds Thinly sliced prosciutto; cut crosswise into thin slices
⅓ cup Soft mild goat cheese; (about 4 ounces) room temperature
¼ cup Milk
¾ Stick; (6 tablespoons) unsalted butter, melted and cooled
3 larges Egg yolks
1 large Whole egg
2 cups All-purpose flour
1¾ teaspoon Salt
3 tablespoons Chopped fresh chives

Directions

GALETTE ROUNDS

In a skillet cook onions in oil and butter with salt and pepper to taste over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool.

Have ready a large bowl of ice and cold water. Cut asparagus crosswise into ½-inch pieces and cook in a large saucepan of boiling salted water 3 to 5 minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry.

Preheat oven to 400°F.

Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. Transfer galettes to a rack and cool.

Serve galettes, cut into wedges, at room temperature.

GALETTE ROUNDS: In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.

On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill hour.

Preheat oven to 450°F.

Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature. Makes 4 galettes rounds.

Makes 2 galettes, serving 2.

Gourmet April 1996

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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