Galette with green asparagus

Green green green promises us the approaching spring. As much as we all enjoyed the snow in winter, we now long for sunny hours and lightness. The very first asparagus is displayed at the greengrocer's and whets the appetite for a light spring recipe.
Here I'll show you how to prepare a delicious galette with green asparagus. 
P.S.: If you're in a hurry, use a ready-made dough from the refrigerated section. Homemade, of course, tastes much much better;-)

For the dough:

225 g strong flour (here Spätzle flour)
125 g quark (semi-firm stage)
5 tbsp olive oil
1 tsp salt
1 tbsp dried thyme
1/2 tsp baking powder
possibly some ice-cold water 

 Photo @besch_food

For the topping:
100 g goat cream cheese 
100 g quark (half-fat)
about 20 g grated Parmesan
1 egg
1 tsp Dijon mustard
Salt/pepper
1 bunch of green asparagus
Zest of half a (organic) lemon

for brushing 1 egg yolk

 

For the base, process the ingredients in a food processor or with a dough hook into an elastic dough. Depending on the flour's texture, you may need to add some ice-cold water (about 4 tbsp).
Form into a ball and wrap in cling film. Let rest in the fridge for 15-20 minutes. 
Then roll out. It doesn't have to be perfect!

For the topping, mix the quark, egg, mustard, and cream cheese together. Season with salt, pepper, and lemon zest. 
Wash the green asparagus and cut off the woody bottom part. Halve lengthwise. 
Spread the cheese cream on the base, leaving about a 3-4 cm edge free. Distribute the asparagus halves on the cream and fold the dough edges inward. Press down slightly. Brush the edge with the egg yolk and Soargem, and optionally sprinkle with sesame or sea salt. 
Bake at 160 degrees convection for about 20 minutes until crispy. The cream should be set and the edge nicely golden. 

Enjoy your meal. 

 

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food