Asparagus and Mushroom Galette
Asparagus and Mushroom Galette
Yields two 10”(25cm)x4”(10cm) strip tarts Serves 8
Ingredients
Dough
300g whole wheat
10g salt
1/4 t smoked Paprika
160g coconut oil (200g vegan butter or butter), chilled
155g cold water
Filling
100g shallots
400g mushroom (cermini, button, portobello, any mix)
300g cauliflower rice
3 cloves garlic, minced
1 Tablespoon fresh herbs (thyme, basil, rosemary, ect. or 2 teaspoons dried Italian herb blend or herbs de provence)
200g cashew cream
1 1/2 bunches trimmed asparagus
AN - olive oil
T.T. salt & pepper
Direction
Preheat oven to 400ºF ( 204ºC)
Dough
In a food processor combine flour, salt, paprika, and coconut oil and pulse until the coconut oil is about pea size
Place flour mixture in a large bowl, add 3/4 of the cold water, mix with your hands, add more water as needed until dough comes together. A little dry is better than too wet. The dough should not be sticky.
Shape dough into a rectangle and wrap in plastic, chill for a minimum of 30 minutes or up tp 2 days
Filling
In a food processor pulse shallots until a fine mince.
In a large sauté pan add olive oil and shallots, cook on medium heat for 5-7 minutes
Add a pinch of salt and cauliflower rice, cook for another 5-7 or until the mixture has become drier
While cauliflower is cooking, pulse the mushrooms in two- three batches until small pieces (do not make a paste).
Add mushrooms, herbs, and garlic to cauliflower mixture cook until the mushrooms are tender
Stir in cashew cream, cook for 2 minutes, taste and adjust seasoning.
Chill mixture before assembling the galettes
Coat the asparagus with olive oil and season with salt and pepper, set aside
Assembly
Divide the dough into two equal pieces, place one half back in the fridge until needed
On a lightly floured surface roll the dough out to 12”(30cm)X 5”(13cm) rectangle, transfer dough to a parchment lined baking sheet
Brush the edges with olive oil, and fill the center with half of the cooled mushroom mixture.
Spread mixture evenly making sure to leave 1/2”(1.25cm)-1’(2.5cm) boarder all the way around the dough
Place asparagus diagonally across the filling, using scissors trim the asparagus to the same size of the filling, still leaving a boarder.
Fold the edges over the filling and brush with olive oil or cashew cream .
Bake for 20 minutes, rotate, and back another 20- 25 minutes until the galette is a deep golden brown and asparagus is fully cooked.
Remove galette from the baking tray to a cooling rack. Allow to cool slightly before cutting with a serrated knife.
Enjoy!
