MEYER LEMON-ASPARAGUS GALETTE

Meyer Lemon-Asparagus Galette

Tender, flaky puff pastry forms the perfect crust for fresh asparagus that has been tossed with olive oil, black pepper, lemon juice and lemon zest and is finished with a sprinkle of Parmesan.  20 minutes in the oven and you've got a scrumptious, golden pastry that's guaranteed to impress!
  • thaw: 40 minutes
  • prep: 10 minutes
  • bake: 20 minutes
  • total: 10 minutes
  • Serves: 6

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 3/4 cup Parmesan cheese
  • 1 pound thin asparagus spears, trimmed
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon cracked black pepper
  • 1 lemon(Juice and grated zest from 1 Meyer lemon or 1 medium lemon)

Directions

  1. Heat the oven to 400°F.  Unfold the pastry sheet on a baking sheet.  Using a sharp knife, score a line 1/2-inch inside the edge of the pastry sheet to form a border.   Prick the pastry sheet inside the border with a fork.

  2. Sprinkle half the cheese on the pastry sheet inside the border.  Place the asparagus in a large bowl.  Add the oil, black pepper, lemon juice and lemon zest and toss to coat.  Arrange the asparagus on top of the cheese, stacking to fit, if needed.

  3. Bake for 20 minutes or until the crust is golden brown.  Sprinkle with the remaining cheese before serving.

  4. Ingredient Note: If you have thicker asparagus spears, slice them in half lengthwise before using in this recipe.

  5. Serving Suggestion: Turn this recipe into a light supper by draping thin slices of proscuitto or thinly sliced cooked ham over the baked tart.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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