Galette with green asparagus and brie

METHOD

How to make it

1. 01

   STEP 1

   Done

   Cut the 125 gr butter into small cubes and put it in the freezer for up to 10 minutes to get cold. Beat the 60 ml of water with the 40 gr Greek yogurt mixed in a bowl and put in the refrigerator for 10 minutes.

2. 02

   STEP 2

   Done

   Sprinkle the flour in a bowl and stir the salt with a fork. Add the butter from the freezer and mix it through the flour with your fingertips until you get a crumby dough. Then pour the cold water mixture gradually as you keep kneading and knead briefly until the coherent dough is mixed. Make it a flat disc, pack in holding foil and put in the refrigerator for at least 1 hour.

3. 03

   STEP 3

   Done

   Tip: You can also make the dough earlier in the day, or the day before, and put it in the fridge.

4. 04

   STEP 4

   Done

   Meanwhile heat a bitepan on medium-layer fire and melt a lump of butter into it. Stir the 200 gr leek and 2 toes of pressed garlic with a little pinch of salt and choke it for 6 - 8 minutes until the leek is completely soft. Then skip into a large bowl and let cool to lukewarm.

5. 05

   STEP 5

   Done

   Preheat the oven to 200 degrees and cover a baking tin with baking paper.

6. 06

   STEP 6

   Done

   Cut the dry bottoms of the green asparagus and throw it away. Then cut off the cups and cut the rest of the green asparagus into thin slices. Add this to the smashed leek together the 1 tbsp chopped dill, rasp of 1 lemon, the 125 gr brie in pieces, the 30 gr grated Parmesan cheese, 1 tbsp olive oil, a generous pinch of black pepper and another pinch of salt. Not too much salt, because you have already added some salt to the leek and the Parmesan cheese also gives taste. Stir the filling

7. 07

   STEP 7

   Done

   Get the gallette dough 10 minutes before you roll out the fridge. Brush your work surface with flour and roll the dough around, with a diameter of about 35 centimeters. Fold the dough twice and then gently place it on the baking paper. Place the filling in the middle on the dough and clap the dough around the filling. This can be rustic, your galette becomes nicer when it is more messy.

8. 08

   STEP 8

   Done

   Beat the egg with 1 tsp of cold water and brush the dough around it. Finally, sprinkle some sesame seeds on it.

9. 09

   STEP 9

   Done

   Place the baking tin in the oven and bake the gallette in 30 - 35 minutes beautiful golden brown and crisp. My galette needed 35 minutes, but every oven is different, so keep an eye on it yourself. At least for the last 10 minutes.

10. 10

    STEP 10

    Done

    Then remove the baking tin from the oven and let cool something. Place the gallette on a nice dish and garnish with small twigs dill. Then cut into points. Lukewarm is the best galette.