Over the summer, we got really into galettes. And I mean really into galettes. Thanks to a boom of Bon Appetit recipes, we discovered these almost-pies could take on any flavor we wanted. So we tried a bunch.
There are sweet galettes with fresh berries and savory galettes that are basically potato pizzas, which like, why wouldn’t you want that? With this recipe, you can do all of the above.
The simplicity of the potato, asparagus and gruyere galette means that it’s easily improvised on. Try a different cheese, play around with your mustard and seasonings. Don’t have potato? Why not zucchini? (Our other favorite creation was butternut squash and red onion.)
For a flaky and crispy crust, it’s hard to beat Bon Appetit’s pistachio crust recipe. Since we wanted to cook this for someone with a nut allergy, we found sunflower seeds a cheap and effective substitute for pistachios.
Find your own winning galette combo? Let us know in the comments!
Sunflower Seed Dough
- 1/2 cup sunflower seeds
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 1/2 cup cold water
Pulse sunflower seeds in a food processor until ground. In a mixer, cream the butter (make sure it’s chilled!) then add the seeds and rest of the dry ingredients until they form a coarse mixture.
With the mixer on low, gradually stream in 1/2 cup cold water until the dough forms. Sprinkle flour over a work surface. Transfer the dough and divide into four pieces. Form each into a ball, flatten into a disk, and wrap in plastic. Chill at least 30 minutes or until you are ready to make it. (Let the dough defrost on the counter. We used half the dough that day, and half a week later, with no discernible difference in quality).
Galette Filling And Toppings
- 1 tablespoon olive oil
- 1/2 bunch of asparagus, halved lengthwise
- 1/4 cup gruyere cheese, shredded
- 5 tablespoons heavy cream
- 3 tablespoons dijon mustard
- 1/2 cup parsley, chopped
- 1/2 tablespoon paprika
- 4 medium red potatoes, very thinly sliced
- 1 large egg, beaten
- All-purpose flour (for work surface)
Preheat oven to 400 degrees.
In a bowl, mix the shredded gruyere, cream, dijon mustard, paprika, half of the parsley and some salt and pepper until thoroughly combined. (Taste to make sure you like it, and add more mustard, paprika, salt or pepper to your liking).
Take one of the balls of dough and place on floured surface. Roll it into an 8” circle, and spread a quarter of the cheese mixture on top, leaving a 1” border. Top with a single, thin layer of potato slices, then drizzle with a little bit of olive oil. Grind some salt and pepper on top.
Place the asparagus halves on top of the potatoes, making sure the ends of the asparagus stay within the border. Then fold the edges of the dough over the filling, being careful not to tear. Brush the top of the dough with the beaten egg. Repeat with the dough and filling as many times as you need (each galette feeds 1-2 people).
Placing the galettes on a sheet with parchment paper. Bake the galettes for about 30-40 minutes, until the crust gets golden-brown and the potatoes soften, being careful not to burn the asparagus. Season with freshly ground salt and black pepper, if you like.