This asparagus and egg galette is a simple meal to prepare. It's great as an appetiser, meal for one or a fancy breakfast. The Meredeth Dairys dill chèvre (goat's cheese) is the key to this dish. If you can't find that particular brand, try to include a creamy, tangy soft cheese like danish feta or a goat's cheese.

Makes
1

Preparation

10min

Cooking

20min

Skill level

Easy
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Ingredients

  • 2 sheets puff pastry
  • 1 bunch asparagus spears
  • 2 eggs plus 1 egg yolk
  • salt and pepper for seasoning
  • pinch of ground cumin or ground coriander
  • 200 g fresh goat's cheese with dill (see Note)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh dill or parsley 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 180ºC.

Trim a 2 cm-wide border from a sheet of puff pastry. Put the border aside to defrost, and put the inner square back in the freezer for another use. The border – 4 strips of pastry – are the crust of the galette. Place a whole sheet of puff pastry alongside the strips to defrost.

Trim the asparagus, discarding the woody stalks. Ready the egg wash by mixing 1 tablespoon of water or milk with the egg yolk in a small bowl and set aside.

Once the pastry has defrosted, make the crust by placing the strips around the edge of the whole sheet. Now place the asparagus spears evenly in the middle. Brush the pastry with the egg wash, season with salt, pepper and cumin or ground coriander, then place in the oven for 10 minutes. 

Remove galette from the oven and crack the eggs over the asparagus. If you want your cheese to melt, add it now. If you want it fresh, add it just before serving.

Place galette back in the oven for a further 8 minutes or until eggs are cooked to your liking. Remove and drizzle with olive oil, salt and pepper and the herbs. Serve.

 

Note

• If you can’t find fresh goat's cheese (chèvre) with dill, try plain goat's cheese and add 1 tablespoon of fresh chopped dill. Otherwise Gruyère, feta, ricotta or mozzarella would be delicious too!

 

Recipe from Dancing Through Sunday by Rebecca Thexton, with photographs by Rebecca Thexton.