This is wonderfully easy to make: as simple as rolling out a sheet of puff pastry and topping it off with some goat cheese, asparagus, and a few delicious extras.
Called a “galette” in French and a “crostata” in Italian, this free-form, rustic version of a tart is chic and super easy to make. And because it can be made in advance, you can bake it earlier in the day and then simply serve it up later with a big green salad.
It’s perfect for a fuss-free dinner or as a starter for a party! Plus, it envelops all those delicious springtime flavors in a warm, buttery pastry—what’s not to love?
Goats Cheese & Asparagus Galette with Crispy Bacon
PrintIngredients
- 1 375 g sheet ready to roll all butter puff pastry
- 1 150 g log goats cheese
- 1 250 g tub ricotta / quark
- 1 egg
- 1 tbsp olive oil
- Zest of 1/2 a lemon
- Fresh parsley, chives and thyme
- salt and pepper
- 1 bunch of asparagus
- 150 g smoked bacon medallions
- 1 small red onion
- 50 g hazelnuts, finely chopped
- Green Salad
Instructions
- Preheat the oven 200℃ /180℃ fan/Gas 6. Line a baking sheet with parchment paper. Unroll the pastry from the packet. On a lightly floured board, roll out an extra 4cm each length. Place the pastry on the parchment paper lined tray.
- Trim / snap the ends off the asparagus. Leave whole or cut them lengthways into 4 thin strips. Fry off the small diced of Smokey bacon.
- Using a whisk or a food processor whisk together the goats cheese, ricotta / quark, 1 egg yolk and 1 tbsp extra virgin olive oil. Season well with salt and pepper. Add in some parsley, chives, chervil or a little fresh thyme at his stage.
- Spread the whipped goats cheese mix on the base of the dough leaving a 3cm border all the round. Lay on the asparagus in a lengthways fashion, sprinkle on the crumbly, crispy bacon and a few springs of fresh thyme.
- Fold up the pastry edges, pinching a little as you go. Remember this is entirely free-form and rustic. Using a pastry brush, brush the crust with egg white, sprinkle with sea salt and crushed hazelnuts.
- Bake for 40 minutes until firm and golden. Allow to cool a little and serve at room temperature. Garnish with some circles of finely sliced red onion and a little fresh thyme. Serve with a green salad with balsamic dressing.
