Rustic Spring Asparagus, Leek, and Cherry Tomato Galette
Serves 6 as a main dish or 8 as an appetizer
- Prep25 mins
- Cook50 mins
- Total1 hr 15 mins
- Servings6-8
- Ingredients16
Our tasty tart is the quintessential harbinger of spring with its new asparagus and spring leeks. All tucked into a flaky crust with tiny tomatoes and sprinkled with pine nuts, it’s a delicious meatless alternative for the vegetarian palate.
Looking to make this entirely vegan?
Substitute vegan butter for unsalted butter, and brush crust with a little oil before baking.
Rustic Spring Asparagus, Leek, and Cherry Tomato Galette
- Prep25 mins
- Cook50 mins
- Total1 hr 15 mins
- Servings6-8
- Ingredients16
Ingredients
- 1 1/4 cups (310 mL) unbleached all-purpose flour
- 2 tsp (10 mL) minced fresh rosemary, or 1 tsp (5 mL) dried
- 1 tsp (5 mL) fresh thyme leaves, or 1/2 tsp (2 mL) dried
- 1/2 tsp (2 mL) kosher salt
- 1/2 cup (125 mL) cold unsalted butter, cubed
- 2 to 4 Tbsp (30 to 60 mL) ice water
- 4 young leeks, tough ends trimmed
- 1 lb (450 g) thin asparagus spears, woody ends trimmed
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 2 cups (500 mL) grape tomatoes
- 1 tsp (5 mL) fresh thyme leaves, or 1/2 tsp (2 mL) dried
- 1 tsp (5 mL) lemon zest
- 1 Tbsp (15 mL) Dijon mustard
- Freshly ground black pepper
- 2 Tbsp (30 mL) pine nuts (optional)
- 3 Tbsp (45 mL) milk or nondairy alternative
Nutrition
Per serving:
- calories262
- protein5g
- fat17g
- saturated fat8g
- trans fat0g
- carbohydrates23g
- sugars5g
- fibre3g
- sodium204mg
Directions
01
In food processor fitted with metal blade, make crust by combining flour, herbs, and salt. Pulse 2 or 3 times to blend. Scatter diced cold butter overtop and pulse just until blended and crumbly and butter resembles large peas. Add 2 Tbsp (30 mL) ice water and pulse a couple of times. Add another 1 to 2 Tbsp (15 to 30 mL) ice water and pulse just until dough pulls together with a few crumbs.
02
Lightly dust countertop with flour, then turn dough onto countertop and shape into disk. Tightly wrap in parchment or plastic wrap and refrigerate for at least an hour. Dough can be refrigerated for up to 2 days or tightly sealed and frozen until ready to use.
03
Cut trimmed leeks in half, lengthwise, and cut lengths into 1/4 in (0.6 cm) half moons. In large skillet, heat 2 Tbsp (30 mL) oil over medium heat until shimmering. Add leeks and cook until very soft but not browned, about 6 to 8 minutes. Stir often. Transfer to large bowl.
04
Cut asparagus stalks into 1 in (2.5 cm) pieces. Add remaining oil to hot skillet along with asparagus and cook over medium heat for about 5 minutes, or until tender crisp. Stir often, adding a splash of water, if necessary, to prevent sticking. Add grape tomatoes and continue to stir over medium heat until tomatoes are almost blistering, about 3 minutes. Tumble onto leeks in bowl and add thyme and lemon zest. Fold together and set aside.
05
Preheat oven to 400 F (200 C) and adjust oven rack to lower-middle level. Line large, rimmed baking sheet with parchment paper. On lightly floured surface, roll out chilled pastry into 14 in (35 cm) round. Carefully and loosely roll onto rolling pin and transfer to prepared baking sheet. Brush centre of pastry with Dijon mustard, leaving 2 in (5 cm) rim around edge. Arrange leek, asparagus, and tomato filling over mustard in even layer, scraping up bits from bottom of bowl. Lightly dust with fresh pepper and sprinkle with pine nuts, if using. Gently lift and fold edges of pastry over filling, leaving veggies in centre of galette exposed. Don’t worry if pastry tears. Just press it back together with your fingertips. This adds to the rustic look. Brush surface of pastry with milk.
06
Bake galette in preheated oven for 35 to 40 minutes, or until crust is deep golden brown and filling is bubbling. Remove and place baking sheet on rack to cool for 10 minutes. Then cut galette into wedges and serve warm.
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