Asparagus, Gruyere, and Pine Nut Galette
A flaky and buttery galette made with caramelized leeks, asparagus, gruyere, and pine nuts.
Yield: 8 servings
For the crust
  • 2½ cups all purpose flour
  • ½ tsp salt
  • 16 tbsp unsalted butter, chilled and cut into ½-inch cubes
  • ½ cup Greek yogurt
  • 1 tbsp white wine vinegar
  • ? cup ice water
For the filling
  • 1 tbsp olive oil
  • 2 leeks, white and light green parts only, rinsed and thinly sliced
  • salt and black pepper, to taste
  • 6 oz gruyere cheese, grated
  • 1 lb asparagus, woody ends snapped off
  • ¼ cup pine nuts, toasted
  • 1 egg yolk beaten with 1 tbsp water, for glaze
  1. For the crust, combine the flour and salt in the bowl of a food processor, pulsing to combine. Add the butter and pulse until the texture is like cornmeal, with the biggest butter pieces being the size of pebbles. Add in the sour cream, vinegar and water and pulse just until the dough comes together. Pat the dough into a ball, wrap it in plastic and chill it for at least one hour and up to two days.
  2. Heat oven to 400F.
  3. Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat. Add the leeks to the skillet and saute until caramelized, about 5-6 minutes. Season to taste with salt and black pepper.
  4. On a floured work surface, roll out the dough into a 16--inch round. Transfer to a parchment-lined pizza pan or baking sheet.
  5. Spread the cheese over the dough, leaving a 1.5-inch border. Top with the leeks.
  6. Arrange the asparagus on top of the leeks in neat rows. Season with freshly grated black pepper. Fold the border over the filling, pleating it as necessary, leaving the center open. Brush the outside of the crust with the egg/water mixture. Sprinkle the pine nuts over the top of the galette.
  7. Bake at 400 until golden brown, 30-40 minutes. Remove from the oven and let stand 5 minutes before serving.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at