Savory Galette with Goat Cheese and Asparagus

Get a taste of summer with this savory galette recipe with goat cheese, asparagus and caramelized onions. Made with a spelt crust and savory veggie goat cheese base for a delicious meal the whole family will enjoy.

Typically for recipes I like to share a little anecdote or something that inspired the recipe but for this savory galette recipe there is very little to say except that it is the best.recipe.ever. Jess outdid herself with this one and let’s just say it was demolished in 12 hours. Yes 12 hours. C and I REALLY loved it. C kept referring to it as a pizza and Jess and I got a good chuckle out of it but nonetheless this galette is as tasty if not better than a pizza.

So instead of story time with Davs, I’m going to breakdown how to make a savory galette since I know some of you may not be familiar.

What is a Galette?

I like to lovingly refer to a galette as the lazy girl’s pie or a deconstructed pie! The basic idea of a galette is to roll out dough, pile on fruit or veggies in the center, and then roll up the edges of the dough. They’re baked flat on a baking sheet so they’re less “precise” than a pie… but no less delicious! No need for everything to be perfect so galettes are a great intro to pastry dough baking for anyone with less experience.

Galette’s can be sweet or savory. Looking for a sweet galette? Check out this Peach Galette that you can serve for dessert!

How To Make a Savory Galette

Once you get the hang of galette making it isn’t that difficult but because I know some of you may not be familiar, I decided I’d walk you through how to make this savory summer galette recipe breaking down each step along the way.

Step 1 – Add the flour and salt to a food processor and pulse to mix. Add in the chilled butter and pulse until the butter is the size of lima beans. It’s very important the butter is chilled!

Step 2 – While pulsing, slowly add in the apple cider vinegar and ice water. The end result should be a pebbly, somewhat shaggy dough. (Direct quote from Jess… going to assume that’s an official chef term lol.) Pour the dough out onto a floured surface or cutting board and gently form it into a 2 inch thick flat disc. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours. You want your dough to remain cold the whole time to make sure your crust stays extra flaky!

Step 3 – Once the dough is chilled it’s time to roll out your crust and top! Make sure your crust is cold – super important step! Place the dough onto a floured piece of parchment paper the size of your baking sheet. Roll the dough out to a 1/4 inch thick circle. Carefully transfer the parchment paper and dough to a baking sheet. Place the rolled out dough back into the fridge for 10 minutes. Spread the goat cheese onto the dough, leaving a 2 inch border. Put the onions on top of the goat cheese in an even layer. Pile the asparagus on top of the onions. Time to bake your savory glatte!

Step 4 – Fold the edges of dough over the filling, tucking and overlapping slightly as needed to keep the filling inside. Brush the edges of the dough with the egg wash. Sprinkle Everything But The Bagel seasoning onto the crust, going as heavy or light handed as you’d like. The seasoning is optional but let me tell you guys, DO NOT SKIP…it’s so good!

Step 5 – Bake your savory galette for about 45-50 min, until the crust is a deep golden brown and firm to the touch. Let sit for a few minutes before cutting and then dig in! Will yours last longer than 12 hours?!

Savory Galette with Goat Cheese, Caramelized Onions and Asparagus

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• Author: Jess Franks @ The Healthy Maven
• Prep Time: 20 minutes
• Total Time: 1 hour
• Yield: 6-8 slices 1x

Ingredients

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Crust

• 1 1/2 cups spelt flour
• 3/4 cup chilled butter, cut into chunks
• 1 tsp salt
• ¼–½ cup ice water
• 1 tsp apple cider vinegar

Filling

• 1 large yellow onion
• 1 bunch asparagus, trimmed and cut into bite size pieces and tossed with some olive oil and a pinch of salt
• 4 oz goat cheese
• 1 bunch chives, finely chopped
• olive oil
• salt, to taste
• 1 egg, lightly beaten for an egg wash
• 2 tablespoons Everything But The Bagel seasoning (optional but recommended!)

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Instructions

To make the crust:

1. Add the spelt flour and salt to a food processor and pulse to mix. Add in the chilled butter and pulse until the butter is the size of lima beans.
2. While pulsing, add in the apple cider vinegar and then slowly pour in the ice water, start with ¼ cup and add more if necessary. Pulse until you have a pebbly, somewhat shaggy dough.
3. Pour the dough out onto a floured surface or cutting board and gently form it into a 2 inch thick flat disc. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours.

To make the filling:

1. Start by thinly cutting the onion into half moons. Add 2 tablespoons of olive oil or butter to a pan over low-med heat. Place the onions into the pan and cook low and slow over medium low heat until golden brown, about 20-25 minutes, stirring every few minutes. If the onions look they are cooking too quickly, i.e. becoming crispy instead of soft and deep golden brown, simply turn the heat down and keep an eye on them. Set aside.
2. Next, mix ¼ cup of chives with the goat cheese until it becomes a paste that is spreadable. Reserve the rest of the chives to garnish the galette.

Assembling the Galette:

1. Preheat oven to 400.
2. Place the dough onto a floured piece of parchment paper the size of your baking sheet.
3. Roll the dough out to a 1/4 inch thick circle.
4. Carefully transfer the parchment paper and dough to a baking sheet. Place the rolled out dough back into the fridge for 10 minutes.
5. Spread the goat cheese onto the dough, leaving a 2 inch border.
6. Put the onions on top of the goat cheese in an even layer. Pile the asparagus on top of the onions.
7. Fold the edges of dough over the filling, tucking and overlapping slightly as needed to keep the filling inside.
8. Brush the edges of the dough with the egg wash. Sprinkle the everything but the bagel seasoning onto the crust, going as heavy or light handed as you’d like.
9. Bake for about 45-50 min, until the crust is a deep golden brown and firm to the touch.
10. wait 5-10 minutes before cutting in.

Like this recipe? Here are a few others you might enjoy:

• Zucchini and Ricotta White Pizza
• Spiralized Zucchini Mac and Cheese
• Mushroom Asparagus and Ricotta Pizza