Asparagus Galette

Ingredients

• 250 g spelt flour type 1050 (+ 1 tbsp for working)
• 120 g cold butter
• 1 egg
• Salt
• 75 g peas (fresh split or frozen)
• 120 g green asparagus
• 100 g leeks (1 small stalk)
• 3 baby zucchini (≈100 g each)
• 1 tbsp Olive Oil
• Pepper
• 1 Shallot
• 1 Garlic clove
• 150 g feta (45% fat in whole milk)
• 3 tbsp Milk (3.5% fat)
• 1 tbsp Lemon Juice
• 1 egg yolk
• a handful watercress (≈5 g)
• 2 tbsp yogurt (3.5% fat) (≈15 g)
• 1 tbsp grape seed oil

Instructions

1. 1.

   Knead flour with butter, egg and salt into a smooth dough, adding cold water or extra flour as needed. Shape into a ball, cover and chill for 20 minutes.

2. 2.

   Meanwhile thaw peas if frozen. Trim asparagus, wash, peel lower third, cut off woody ends and slice stalks into finger-length pieces. Halve leeks lengthwise, clean, wash and cut into equal lengths. Clean zucchini, wash and slice lengthwise into strips. Toss vegetables with olive oil, salt and pepper.

3. 3.

   Peel shallot and garlic, finely dice them. Stir in feta and milk until creamy, season with salt, pepper and a splash of lemon juice.

4. 4.

   Roll dough on floured surface to 5–6 mm thickness, about 40 cm diameter, and place on parchment-lined baking sheet. Brush with feta cream, leaving a 5 cm border. Top with vegetables, sprinkle remaining feta over them, fold edges inward and brush with egg yolk. Bake in preheated oven at 200 °C (180 °C fan, gas: level 2–3) for 30–35 minutes until golden.

5. 5.

   In the meantime rinse watercress, wash and pat dry, set aside a few leaves for garnish. Puree remaining watercress with yogurt and grape seed oil very finely, season with salt, pepper and lemon juice. Drizzle over the galette and top with watercress leaves.