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Asparagus Prosciutto and Goat Cheese Galettes Recipe
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To make Asparagus Prosciutto and Goat Cheese Galettes you will need
Ingredients
| 2 | medium | Onions; chopped | | 1 | tablespoon | Olive oil | | 1 | tablespoon | Unsalted butter | | 1/2 | pounds | Thin asparagus; (about 15 spears, 1/4- to 1/2-inch thick), trimmed | | 2 | | Galette rounds; (recipe follows), baked | | 1/4 | pounds | Thinly sliced prosciutto; cut crosswise into thin slices | | 1/3 | cups | Soft mild goat cheese; (about 4 ounces) room temperature |
| | GALETTE ROUNDS | | | | 1/4 | cups | Milk | | 3/4 | | Stick; (6 tablespoons) unsalted butter, melted and cooled | | 3 | large | Egg yolks | | 1 | large | Whole egg | | 2 | cups | All-purpose flour | | 1 3/4 | teaspoons | Salt | | 3 | tablespoons | Chopped fresh chives |
Instructions
In a skillet cook onions in oil and butter with salt and pepper to taste
over moderately low heat 15 minutes, or until golden. Transfer onions to a
bowl to cool.
Have ready a large bowl of ice and cold water. Cut asparagus crosswise into
1/2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5
minutes, or until just tender. Drain asparagus in a colander and transfer
to bowl of ice and cold water to stop cooking. Lift asparagus out of water
and pat dry.
Preheat oven to 400°F.
Spread onions evenly onto galette rounds and top with prosciutto,
asparagus, and goat cheese. Bake galettes on a baking sheet in middle of
oven about 15 minutes, or until tops are lightly browned. Transfer galettes
to a rack and cool.
Serve galettes, cut into wedges, at room temperature.
GALETTE ROUNDS: In a bowl whisk together milk, butter, yolks, and whole
egg. In another bowl whisk together flour, salt, and chives and stir into
milk mixture until just combined.
On a lightly floured surface with floured hands knead dough about 8 times,
or until just smooth. Wrap dough in plastic wrap and chill hour.
Preheat oven to 450F.
Divide dough into 4 pieces. On a lightly floured surface with a floured
rolling pin roll out each piece into an 8-inch round. Transfer rounds to
2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and
bake in middle and lower thirds of oven about 5 minutes, or until golden
brown. Transfer galettes to racks and cool completely. Galettes may be made
1 day ahead and kept in a sealable plastic bag at room temperature. Makes 4
galettes rounds.
Makes 2 galettes, serving 2.
Enjoy your Asparagus Prosciutto and Goat Cheese Galettes
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Wed 6 Aug 2008
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