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Asparagus Potato and Spinach Galette
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Reviews
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By:
Jake Armstrong
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Asparagus Potato and Spinach Galette Recipe makes a very tasty, yet very easy galette using Yukon Gold potatoes, red onion, asparagus, olive oil, Gruyere cheese, pie crust, Dijon mustard and egg.
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INGREDIENTS
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2 small Yukon gold potatoes (about 8 oz), very thinly sliced
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1/2 medium red onion, thinly sliced
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8 oz medium asparagus, cut diagonally into 1-in. pieces
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1 Tbsp olive oil
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Kosher salt and pepper
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4 oz Gruyere cheese, coarsely grated (about 1 cup)
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1 refrigerated rolled pie crust
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1 Tbsp Dijon mustard
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1 large egg
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Mixed green salad, for serving
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DIRECTIONS
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1:
Heat oven to 425°F. In a large bowl, toss together the potatoes, onion, asparagus, olive oil and 1/4 tsp each salt and pepper. Add the Gruyere and toss to combine.
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2:
Working on a piece of parchment paper, roll the pie crust into a 12-in. circle. Slide the paper (and crust) onto a baking sheet. Spread the mustard on the pie crust, leaving a 3-in. border around the edge.
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3:
Spoon the potato-asparagus mixture onto the pie crust, leaving a 2 1/2-in. border around the edge. Fold the border over the mixture.
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4:
In a small bowl, whisk together the egg and 1 Tbsp water. Brush the crust with the egg mixture and bake until the crust is golden brown and the vegetables are tender, 30 to 35 minutes (cover with foil if the crust is browning too quickly). Transfer to a cutting board and cut into pieces. Serve with a salad, if desired.
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