Serve this stunning asparagus and prosciutto galette at your next dinner party! Made with a buttery, flaky pie crust, roasted asparagus, flavorful prosciutto, and creamy garlic and herb cheese, this galette is the perfect sliceable, shareable meal for any occasion.
If you're looking for an easy but gorgeous dish to make for lunch or dinner, this asparagus and prosciutto galette is the recipe for you! It's basically an open-faced savory pie, and it's filled with incredible flavors and textures that are sure to make it a memorable meal. The pie crust is beautifully flaky and crisp, the creamy cheese gets all warm and melty, and the earthy asparagus and salty prosciutto complement each other perfectly! Plus, you can easily slice it up and serve it to your guests, or save a piece or two for later.
Here are some more savory recipes you'll love: Tomato Shakshuka with Potatoes, Buffalo Chicken and Bacon Grilled Cheese, and Gorgonzola Truffle Cream Sauce with Mushrooms.
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Ingredients & Equipment
You’ll need the following ingredients and equipment to make this asparagus and prosciutto galette:
- Baking sheet
- Flour
- Sugar
- Unsalted butter
- Asparagus
- Prosciutto
- Garlic & herb cheese (Boursin or equivalent)
- Salt
- Pepper
- Parmesan cheese
- Olive oil
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Add more heat. This galette would be absolutely delicious with some more spicy ingredients. Hot honey drizzle? Red pepper flakes? Chili garlic sauce? Get crazy with it.
- Use the fancy cheese. Boursin is a classic, but this could also be the perfect opportunity to try out that specialty goat cheese you've been eyeing at the grocery store. Get something crumbly and melty with tons of flavor!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Double the dough. This recipe is scaled down to make just one pie crust - if you double the ingredients for the dough, you'll get a top and a bottom layer that you can use to make two galettes, or you can freeze the second portion for up to three months!
More savory recipes:
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Asparagus and Prosciutto Galette
Ingredients
For the pie crust:
- 1 ¼ cups flour
- 1 ½ tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold, cubed
- 4 tablespoon ice cold water
- 1 egg for egg wash
For the toppings:
- 150 g garlic and herb cheese Boursin or equivalent
- asparagus washed and trimmed
- 3 slices prosciutto
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon butter melted
- 1 tablespoon grated parmesan cheese
- 1 tablespoon parsley flakes
Instructions
For the pie dough:
- Add the flour, sugar, and salt to a food processor. Add the butter a few cubes at a time, pulsing until combined after each handful.
- When the butter is fully combined, add in your water 1 tablespoon at a time, pulsing until the dough forms into a rough ball.
- Remove the dough from the food processor and move to a floured surface. Knead the dough slightly and form it into a disc. Wrap in plastic wrap or a sealed container and chill in the fridge for at least 30 minutes.
For assembly:
- Preheat your oven to 350ºF and prepare a baking sheet with parchment paper.
- Roll out your dough on a floured surface until it's shaped into a large circle, about 12 inches in diameter. Move the dough to your sheet pan.
- Place your asparagus in a large bowl and drizzle with olive oil and season with salt and pepper. Toss together until coated evenly and set aside.
- In a small bowl, whisk your cheese with a spoon or spatula until smooth. Spread the cheese all over the prepared pie dough, leaving a border of a few inches clean for folding.
- Tear your prosciutto into smaller pieces and arrange over the cheese evenly, then place the asparagus stalks in a neat line covering the other toppings, trimming the ends when necessary to keep an even circle.
- Fold the edges of the pie dough over the toppings to form a crust, creasing the dough every few inches.
- In a small bowl, whisk one egg with 1 tablespoon of water and brush the egg wash over the crust evenly. Sprinkle with flaky salt if desired.
- Bake for 35 minutes, until crust is golden brown and baked through.
- Melt the butter in a small bowl and add pepper and parsley flakes. Brush the butter mixture over the crust and sprinkle with parmesan cheese to finish before serving.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Double the dough. This recipe is scaled down to make just one pie crust - if you double the ingredients for the dough, you'll get a top and a bottom layer that you can use to make two galettes, or you can freeze the second portion for up to three months!
- Add more heat. This galette would be absolutely delicious with some more spicy ingredients. Hot honey drizzle? Red pepper flakes? Chili garlic sauce? Get crazy with it.
- Use the fancy cheese. Boursin is a classic, but this could also be the perfect opportunity to try out that specialty goat cheese you've been eyeing at the grocery store. Get something crumbly and melty with tons of flavor!
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