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Rustic Tart Recipes

Name: Asparagus Galette with Goat Cheese
Yield: 8 servings.
Ingredients: 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 1 teaspoon kosher salt; 10 tablespoons cold unsalted butter; 1 to 3 tablespoons ice water; FILLING:; 2 tablespoons unsalted butter, divided; 2 medium leeks (white portion only), cut into 1/4-inch slices; 2 teaspoons kosher salt, divided; 1 tablespoon olive oil; 1/2 pound sliced baby portobello mushrooms; 1 pound fresh asparagus, trimmed and cut into 3-inch pieces; 1 log (4 ounces) fresh goat cheese; 1 large egg, lightly beaten

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Asparagus Galette with Goat Cheese

This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. —Kellyn Kemmerer, Baltimore, Maryland