Main Course
Goats Cheese & Asparagus Galette with Crispy Bacon
Ingredients
- 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
Method
- 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.
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