Asparagus, Mushroom, Leek, and Cheese Galette Recipe (2024)

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  • Vegetarian Mains
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Easy to throw together, this springtime vegetable tart is loaded with tender fresh green produce and flavorful cheese.

By

Daniel Gritzer

Asparagus, Mushroom, Leek, and Cheese Galette Recipe (1)

Daniel Gritzer

Senior Culinary Director

Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.

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Updated March 27, 2024

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Asparagus, Mushroom, Leek, and Cheese Galette Recipe (2)

Why It Works

  • Pre-cooking the vegetables tenderizes them and reduces their moisture.
  • An egg wash gives the pastry a glossy sheen, and helps seal the edges.

Galettes aren't merely as easy as pie, they're easier. These free-form tarts with a flaky pie crust are the perfect vehicle for savory seasonal vegetables. Here, I'm using asparagus as the featured vegetable, and rounding it out with leeks and mushrooms, for some extra meatiness and earthiness.

Asparagus, Mushroom, Leek, and Cheese Galette Recipe (3)

To prepare the filling, I sauté the mushrooms first to brown them, then add asparagus-stalk segments and cooked it all together until tender; I reserve the asparagus tips, adding them raw on top of the filling, since they cook through more quickly, and make for a more beautiful presentation when they're not hidden in the depths of the filling. At the same time, I melted diced leeks until very soft and silky, then mixed them with the asparagus and mushrooms.

Asparagus, Mushroom, Leek, and Cheese Galette Recipe (4)

Finally, I folded grated fontina into the filling. You could use many other good melters, such as Gruyère, Jack, or mozzarella, or a cheese like feta that will keeps its shape and add a briny punch.

For a more extensive discussion of how to make vegetable galettes, see the intro to my broccoli and cheese galette recipe.

Broccoli and Cheese Galette Recipe

May 2019

Recipe Details

Asparagus, Mushroom, Leek, and Cheese Galette Recipe

Prep10 mins

Cook70 mins

Active90 mins

Chilling Time2 hrs 10 mins

Total3 hrs 30 mins

Serves4to 8 servings

Ingredients

  • 1/2 batch Old-Fashioned Flaky Pie Dough

  • 1/4 cup plus 1 tablespoon (75ml) extra-virgin olive oil, divided, plus more for drizzling

  • 1 pound (450g) mixed mushrooms, such as cremini, stemmed and caps sliced 1/4 inch thick

  • Kosher salt

  • 1 pound (450g) asparagus, woody ends trimmed, stalks cut on the bias 1/4 inch thick, tips reserved

  • 1 teaspoon mincedfresh thyme

  • 4 tablespoons (60g) unsalted butter unsalted butter

  • 1 1/2 pounds leeks, white and light green parts only, halved lengthwise then cut crosswise into 1/4 inch thick half-moons

  • 2 ounces (55g) grated Fontina cheese

  • 1 large egg

Directions

  1. Prepare Old-Fashioned Flaky Pie Dough according to the recipe. After rolling, folding, and dividing dough in half, roll one portion into a 14-inch round. Transfer to a parchment-lined aluminum rimmed baking sheet, cover with plastic, and refrigerate to relax and chill dough, at least 2 hours or up to 24.

  2. In a large sauté pan or cast iron skillet, heat 4 tablespoons (60ml) olive oil over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until browned, about 6 minutes.

  3. Stir in asparagus stalks, thyme, and the remaining 1 tablespoon (15ml) olive oil. Lower heat to medium and cook, tossing and stirring, until asparagus is tender, about 8 minutes. Add 3 tablespoons (45ml) water to skillet, scraping up browned bits from bottom of pan. Season with salt and remove from heat.

  4. Meanwhile, in a large saucepan, melt butter over medium heat until foaming. Add leeks and cook, stirring, until very soft, about 8 minutes. Lower heat if necessary to prevent browning. Season with salt.

  5. Add the leeks to the asparagus mixture along with the cheese and stir to combine.

    Asparagus, Mushroom, Leek, and Cheese Galette Recipe (5)

  6. Adjust oven rack to lower-middle position and preheat to 400°F (205°C). Spread asparagus-leek mixture on prepared dough round, leaving about a 2-inch border of dough all around. With a sharp knife, cut a series of slits in the border of dough, each running from filling to edge of dough, spacing them about 5 inches apart. Fold each segment of dough over filling, tugging gently so the edge of each segment tightly overlaps the one that came before. Chill galette for 10 minutes in the refrigerator.

  7. In a small bowl, drizzle reserved asparagus tips with olive oil, season with salt, and toss to coat lightly and evenly. Arrange asparagus tips on top of exposed filling in center of the galette.

    Asparagus, Mushroom, Leek, and Cheese Galette Recipe (6)

  8. Brush egg over chilled dough in a thin, even layer (including under each flap). This will give the crust a glossy, golden sheen and help bind the pieces together.

  9. Bake until galette is golden brown around the edges and bubbling in the center, about 45 minutes longer. Let cool 5 minutes, then slice into wedges and serve warm.

    Asparagus, Mushroom, Leek, and Cheese Galette Recipe (7)

Special Equipment

Large sauté pan, large saucepan, or saucier; rimmed baking sheet; parchment paper

Make-Ahead and Storage

The galette can be held at room temperature (and served warm or at room temperature) for a few hours after making. Leftovers can be wrapped in plastic and refrigerated, then reheated in a warm oven.

Read More

  • Broccoli and Cheese Galette Recipe
  • Spanakopita (Greek Savory Greens Pie) Recipe
  • Caramelized Onion and Goat Cheese Tartlets Recipe
  • French Onion Soup Tarte Tatin Recipe
  • Zucchini Tart With Cream Cheese, Mozzarella, and Thyme
Nutrition Facts (per serving)
431Calories
30g Fat
35g Carbs
7g Protein

×

Nutrition Facts
Servings: 4to 8
Amount per serving
Calories431
% Daily Value*
Total Fat 30g39%
Saturated Fat 11g55%
Cholesterol 47mg16%
Sodium 485mg21%
Total Carbohydrate 35g13%
Dietary Fiber 3g11%
Total Sugars 4g
Protein 7g
Vitamin C 8mg40%
Calcium 91mg7%
Iron 3mg14%
Potassium 303mg6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Asparagus, Mushroom, Leek, and Cheese Galette Recipe (2024)

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