THIS FRESH ASPARAGUS AND EGG GALETTE WILL NOURISH YOUR CREW AND EARN YOU APPLAUSE WITH ITS BUTTERY EINKORN CRUST, GREEN ONIONS, AND DUBLINER CHEESE.
See my full disclosure here.
Spring means asparagus season at our u-pick farm and it marks the beginning of a long line-up of luscious harvests. But this first harvest is always the most special. After a long winter it is so wonderful to eat those tender spears of fresh asparagus!
I have to admit, I tend to just be a glutton and eat it with several meals a day. After all, asparagus season doesn’t last forever… and there is always more fresh cut spears to be cut (and eaten) every day!
The hardest part is deciding how I should prepare it each day. Let’s see… there is steamed and buttered, barbequed with olive oil and garlic and balsamic vinegar and parmesan on top. There is oven baked in butter, blended smooth in cream of asparagus soup, and added to stir fry or….just about anything.
Hankering for fresh asparagus and eggs
But today, I was hankering for asparagus with eggs. Asparagus is so good with eggs! I needed whatever I made to be simple and quick so I can make it in time for breakfast without getting up at dawn.
And I wanted to make it in my 12″ cast iron skillet. I posted 2 posts about cast iron last week. Part 1 was on how much I love cooking in my cast iron pans. Part 2 was on my best tips on use and care of them. Be sure to check them out if cooking on cast iron interests you.
My regular quiche recipe takes nearly an hour to bake and I really wanted this to bake quicker. I also wanted it to have a crust, which my regular quiche recipe does not. So, I paired down that recipe to be thicker and creamier and used my traditional pie crust recipe to make a simple galette.
What is a galette?
The French pastry you need to try, of course! By definition, any flat round pastry or cake-like creation constitutes a galette. They were traditionally baked on hot round stones.
At my house, a galette is simply a traditional round of pie crust. I lay it out on a baking stone or round cast iron griddle (or as in today’s recipe, in a cast iron skillet), put a filling on it and then fold the edges of the crust over the filling.
Basically, it is a free form sort of pie! And at my house ‘Pie Fixes Everything!’ so I love a galette.
We usually make galettes for dessert by filling them with peaches, nectarines, berries and such. But today it was the perfect crust for my eggs and asparagus.
Fresh Asparagus and egg galette ingredients
For the crust:
- 16 tbsp unsalted butter, chilled and grated with a cheese grater
- 2 1/2 cups all purpose or whole wheat einkorn flour
- 1 tsp salt
- 1 egg, beaten
- approx 4 Tbsp cold water, divided
- 1 Tbsp apple cider vinegar
For the filling:
- 3 Tbsp butter, grass fed
- 10-15 spears of asparagus, woody ends broke off, chopped in 1 -2 ” lengths. Reserve three or 4 spears whole for garnish.
- 1/4 cup diced green onion
- 2 tbsp einkorn whole grain flour
- 3/4 tsp. pink Himalayan salt
- 1/4 tsp black pepper, fresh ground
- 1 cup shredded Dubliner, grass fed, divided
- 1/2 cup shredded mozzarella cheese
- 4 whole eggs and 1 egg yolk from divided egg
- 1/2 cup whole milk, preferably raw
Fresh Asparagus and egg galette instructions
For the Crust:
- Cut in flour to 16 T. butter with a pastry blender or fork until crumbs form.
- In a separate bowl, beat the egg and stir in the salt, vinegar, and 3 Tbsp cold water. Cut egg mixture into flour mixture until combined into a smooth dough ball that is not sticky or crumbly.
- Roll out dough on a well-floured surface until it is about 3″ larger in diameter than a 12″ cast iron skillet. Transfer dough to pan.
For the Filling:
- Heat 3 Tbsp butter in cast iron pan in 400° oven.
- When pan is hot and butter is melted toss in chopped asparagus, coat in butter, and return to oven for 7 minutes to cook.
- Divide one egg white and yolk and reserve both parts. Beat 4 whole eggs and the extra yolk.
- Whisk together the milk, flour, and seasonings and stir into eggs.
- Stir in 1/4 cup chopped green onions
- Pull asparagus from oven and transfer to the pie crust, and top with mozzarella cheese.
- Pour beaten egg mixture evenly over the asparagus.
- Top with 3/4 cup Dubliner cheese and fold pie crust edges in over the egg mixture. Brush with beaten egg yolk and remaining 1 T. cold water.
- Pop into 375° oven for approx 20 minutes, or until set.
- Cook the remaining whole spears in the former buttered asparagus pan during the last 7 minutes of cooking the galette.
- Remove from oven and immediately top with asparagus spears and remaining 1/4 cup Dubliner cheese.
Mistakes and tips
My crust ended up larger than it needed to be and when I folded over it covered all the egg like a top crust. Normally a galette would only cover the outside 2 or 3″ and leave the middle showing. I probably could have trimmed it a bit, but we love pie crust and it baked up nicely so we didn’t mind.
When using einkorn, I have found it is difficult to get the crust to be strong enough to hold the filling without cracking and spreading. Therefore, I put my einkorn galettes into skillets to help them keep their shape and not spill their contents. And I brush them with egg white.
This one still cracked and the egg poured out around the edges. The crust was still flaky and delicious and the eggs cooked perfectly, so I didn’t mind. I’m easy that way.
Fresh Asparagus and egg galette video
Print the Asparagus and Egg Galette Recipe
Fresh Asparagus and Egg Galette
Ingredients
For the crust:
- 16 tbsp grass-fed butter chilled
- 2 1/2 cups Einkorn all-purpose or whole wheat flour
- 1 tsp sea salt
- 1 egg beaten
- 1 tbsp apple cider vinegar
- 4 tbsp cold water
For the filling:
- 3 Tbsp grass-fed butter
- 10-15 spears asparagus, woody ends removed cut to 1-2″ lengths
- 1/4 cup green onion or leek diced
- 2 tbsp einkorn flour
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1 cup Dubliner Cheese shredded
- 1/2 cup Mozzarella shredded
- 5 eggs 1 egg divided
- 1/2 cup whole raw milk or half & half
Instructions
- Melt 3 Tbsp butter in 10″ cast iron pan at 400°
- While the pan is warming, make the pastry. Cut in flour to shortening with a pastry blender or fork until crumbs form.
- Once the pan is good and hot and butter is melted toss in chopped asparagus, coat in butter, and return to oven for 7 minutes to cook
- Continue with pastry. In a separate bowl, beat the egg and stir in the salt, vinegar, and half the cold water. Cut egg mixture into flour mixture until well combined. Add extra ice water slowly if needed to make a smooth dough ball that is not sticky or crumbly
- Roll out dough on a well-floured surface until it is about 3″ larger in diameter than your cast iron cooking pan. I used a 12″ pan. Transfer dough to pan and coat the bottom of the dough with a little of the beaten egg white from the separated egg
- For the filling: stir together the milk, flour, and seasonings
- Divide one egg yolk and white, reserving both parts. Add 4 whole eggs and the extra yolk to milk mixture and stir well
- Pull asparagus from oven and sprinkle over the pie crust, and top with mozzarella cheese
- Pour beaten egg mixture evenly over the asparagus
- Top with 3/4 cup Dubliner cheese and fold pie crust edges in over the egg mixture. Brush with beaten egg white and remaining tbsp cold water
- Bake in 375° oven for approx 20 minutes, or until set
- Cook the remaining whole spears in the former buttered asparagus pan during the last 8 minutes of baking time
- Remove galette from the oven and immediately top with asparagus spears and remaining 1/4 cup Dubliner cheese. Serve warm!
Save $$ with healthy Azure Standard bulk groceries for this recipe
Einkorn Whole Grain Flour: 10 lb bag 25 lb bag Asparagus Organic
Grass-fed Butter Grass-fed Eggs Celtic Sea Salt
Kitchen tools used in this post:
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Yum, I love asparagus. My favorite is just raw though, fresh from the garden. This looks really good though, will have to give it a try. Great seasonal dish for Spring with extra eggs around!